Monte Cristo Breakfast Casserole (Printable)

Cinnamon-vanilla soaked bread layered with ham, turkey, and Swiss cheese, baked until golden and topped with powdered sugar and maple syrup.

# What You Need:

→ Bread & Dairy

01 - 8 cups French bread, cut into 1-inch cubes
02 - 8 large eggs
03 - 2 cups whole milk
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon salt
07 - 2 cups shredded Swiss cheese

→ Meats

08 - 1 cup cooked ham, chopped
09 - 1 cup cooked turkey, chopped

→ Toppings

10 - Powdered sugar for serving
11 - Maple syrup for serving

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, toss bread cubes with chopped ham and turkey. Spread evenly in the prepared baking dish.
03 - In another bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until well combined.
04 - Pour the egg mixture evenly over the bread and meat mixture, pressing gently to help the bread absorb the liquid.
05 - Sprinkle shredded Swiss cheese evenly over the top.
06 - Cover the dish with aluminum foil and let sit at room temperature for 15 minutes to allow the bread to absorb the liquid.
07 - Bake covered for 30 minutes.
08 - Remove foil and bake an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
09 - Let cool for 10 minutes before slicing. Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Suggestions:

01 -
  • It tastes like the fancy sandwich but requires almost no active cooking time once its assembled.
  • You can prep it the night before and just slide it in the oven when guests arrive.
  • The combination of maple syrup and powdered sugar over savory cheese and meat feels like breakfast and dessert had a delicious baby.
  • Leftovers reheat beautifully, so youre set for easy weekday mornings.
02 -
  • Dont skip the resting time before baking, the bread needs those 15 minutes to soak up the custard or youll end up with dry pockets.
  • If youre making this ahead and baking from the fridge, add 10 extra minutes to the covered baking time so the center heats through.
  • Press the bread down gently after pouring the custard, it wants to float and you need it submerged for even cooking.
03 -
  • Use day-old or lightly toasted bread so it holds its shape and doesnt turn soggy when soaked.
  • Warm your maple syrup before drizzling so it flows easily and soaks into the casserole instead of sitting on top.
  • If the top is browning too fast, tent it loosely with foil during the last few minutes of baking.
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