Pin It My neighbor showed up one Sunday morning with this bubbling casserole dish wrapped in towels, insisting I try what she called her secret weapon for feeding a crowd. One bite and I understood why she never left a brunch empty-handed. The sweet-savory contrast reminded me of those indulgent Monte Cristo sandwiches from diners, but this version let me feed eight people without standing over a skillet flipping bread. I asked for the recipe immediately, and she laughed, saying it was so simple she almost felt guilty calling it cooking.
I made this for my sister's birthday brunch last spring, and she kept asking what bakery I ordered it from. When I told her it was just bread, eggs, deli meat, and cheese, she didnt believe me until I walked her through the ingredient list. The whole table went quiet when I brought it out dusted with powdered sugar, and the first forkful made everyone forget about the mimosas. My brother-in-law even asked if I could make it again for Thanksgiving morning, which is the highest compliment in our family.
Ingredients
- French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and I always tear it into rough cubes rather than perfect squares for more texture.
- Eggs: These bind everything into a custardy base, and using large eggs keeps the proportions right so the casserole sets without being rubbery.
- Whole milk: The fat content makes the custard rich and creamy, though I have used half-and-half when I wanted to impress someone special.
- Vanilla extract: Just a teaspoon brings warmth and rounds out the cinnamon, making the whole dish smell like a bakery.
- Ground cinnamon: This is what bridges the sweet and savory, giving you that classic French toast vibe without overpowering the cheese.
- Salt: It balances the sweetness and makes the ham and turkey taste more vibrant.
- Swiss cheese: Melts beautifully and has that nutty flavor that pairs perfectly with the maple syrup, though Gruyere makes it even fancier.
- Cooked ham: I use deli ham chopped into bite-sized pieces, and it adds the salty backbone this casserole needs.
- Cooked turkey or chicken: Rotisserie chicken works great here and saves you from cooking extra meat.
- Powdered sugar: A light dusting before serving makes it look bakery-perfect and adds a sweet finish.
- Maple syrup: The real stuff is worth it, drizzled over each serving just before eating so it soaks into the warm casserole.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks. I use butter for greasing because it adds a little extra flavor to the edges.
- Layer the base:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in the dish. This ensures every bite has a mix of bread and meat.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth and no streaks remain. Pour it slowly over the bread, pressing gently with a spatula to help it soak in.
- Add the cheese:
- Sprinkle the shredded Swiss evenly over the top, making sure to get it into the corners. The cheese will melt down into the casserole and create a golden crust.
- Let it rest:
- Cover with foil and let it sit at room temperature for 15 minutes so the bread absorbs the custard. If youre making it ahead, skip this step and refrigerate overnight instead.
- Bake covered:
- Bake with the foil on for 30 minutes to cook the eggs gently without drying out the top. The steam trapped under the foil keeps everything moist.
- Finish uncovered:
- Remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set when you jiggle the pan. The cheese should be bubbly and starting to brown in spots.
- Cool and serve:
- Let it rest for 10 minutes so it firms up enough to slice cleanly. Dust with powdered sugar, drizzle with warm maple syrup, and watch it disappear.
Pin It The first time I served this at a potluck, someone asked if I catered it. I just laughed and said it cost me less than twenty dollars and about ten minutes of actual work. That casserole dish came home scraped clean, and I got three text messages the next day asking for the recipe. Its become my go-to whenever I want to look like I tried harder than I actually did, and honestly, thats the best kind of recipe to have in your back pocket.
Make-Ahead Magic
Assemble the entire casserole the night before, cover it tightly with plastic wrap, and refrigerate until morning. When youre ready to bake, let it sit on the counter while the oven preheats, then bake as directed, adding those extra 10 minutes if its still cold. This trick has saved me countless times when hosting overnight guests, because I can actually sit and have coffee with them instead of frantically cooking. The flavors also meld together overnight, making it taste even better than when you bake it fresh.
Switching Up the Cheese
Swiss is traditional, but Gruyere makes this taste like you went to culinary school, and sharp white cheddar gives it a bolder punch. Ive even mixed half Swiss and half fontina when I wanted something creamier and less nutty. Just avoid pre-shredded cheese if you can, because the anti-caking agents keep it from melting as smoothly, and you want that gooey, golden top. Freshly grated cheese takes two extra minutes and makes a noticeable difference in texture.
Serving and Storing
This casserole is best served warm, straight from the oven with a generous drizzle of real maple syrup and a snowfall of powdered sugar. Leftovers keep in the fridge for up to four days and reheat beautifully in the microwave or a low oven, though I sometimes eat them cold straight from the container. If youre feeding a smaller crowd, this recipe halves perfectly into an 8x8-inch dish with the same baking time.
- Add fresh berries on top just before serving for a pop of color and a tart contrast to the sweet syrup.
- Serve with a side of crispy bacon or breakfast sausage if you want to make it a full spread.
- Dust with powdered sugar at the table so it doesnt dissolve into the casserole before anyone sees it.
Pin It This casserole has become my favorite way to feed people I care about without spending all morning in the kitchen. Every time I pull it from the oven and see those golden, cheesy edges, I remember why simple food made with good ingredients always wins.
Recipe FAQs
- → Can I prepare this Monte Cristo casserole the night before?
Yes, this dish is perfect for overnight preparation. Assemble the casserole completely, cover tightly with foil or plastic wrap, and refrigerate. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You may need to add 5-10 extra minutes to the baking time since it will be cold.
- → What type of bread works best for this breakfast casserole?
French bread is ideal because it's sturdy enough to hold up during soaking without becoming mushy. Day-old or slightly stale French bread actually works better than fresh. You can also use sourdough, challah, or a thick-cut white bread. Avoid very soft sandwich bread as it may dissolve too much in the custard mixture.
- → Can I substitute the meats in this Monte Cristo bake?
Absolutely. The classic combination is ham and turkey, but you can use bacon, sausage, chicken, or even leave it vegetarian. Just keep the total amount of meat around 2 cups chopped. For a vegetarian version, add sautéed vegetables like spinach, mushrooms, or bell peppers instead.
- → Why do you cover the casserole with foil during baking?
Covering with foil for the first 30 minutes traps steam and helps the egg mixture fully cook and set without over-browning the top. Removing the foil allows the cheese to melt and bubble while creating a golden-brown crust on top. This two-step baking method ensures the interior is fully cooked while the exterior gets perfectly crispy.
- → What sides pair well with this Monte Cristo breakfast casserole?
Fresh fruit works beautifully to balance the rich, savory elements. Mixed berries, sliced strawberries, or a fruit salad are classic choices. You could also serve with crispy bacon on the side (for meat lovers), a simple green salad dressed with vinaigrette, or roasted breakfast potatoes. For beverages, coffee, orange juice, or mimosas complement the flavors perfectly.
- → How do I store and reheat leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, individual portions can be microwaved for 1-2 minutes. For best results, reheat larger portions in a 350°F oven covered with foil for about 15-20 minutes until heated through. The texture may be slightly softer than freshly baked, but the flavors will be even better the next day.