Save The first time I brought this Monte Cristo casserole to a weekend brunch with friends, someone actually asked if I'd been up since dawn assembling it. I just smiled and kept slicing. The truth is, I'd thrown it together in fifteen minutes the night before, letting the fridge do all the work while I slept. There's something magical about waking up to a breakfast that's already halfway to finished.
Last Easter, my sister-in-law took one bite and immediately asked for the recipe. She couldn't believe it was basically just dressed-up French toast with some deli meat thrown in. That's the beauty of it though—familiar ingredients transformed into something that feels like it came from a restaurant kitchen.
Ingredients
- 8 cups French bread cubes: Stale bread actually works better here, so don't be afraid to buy a loaf a few days ahead and let it sit out
- 8 large eggs: Room temperature eggs whisk into the milk mixture more smoothly and create a creamier final texture
- 2 cups whole milk: I've tried lower-fat versions, but the richness really does make a noticeable difference in how the bread absorbs the custard
- 1 teaspoon vanilla extract: Use real vanilla here—the fake stuff has a weird aftertaste when baked
- 1 teaspoon ground cinnamon: This bridges the gap between sweet breakfast and savory meat beautifully
- 1 teaspoon salt: Don't skip this—it brings out the sweetness of the vanilla and the savoriness of the meat
- 2 cups shredded Swiss cheese: Swiss melts beautifully and has that nutty flavor that plays so well with ham
- 1 cup cooked ham, chopped: Dice it small so every bite gets some meaty goodness
- 1 cup cooked turkey or chicken, chopped: Leftover Thanksgiving turkey is absolutely perfect here
- Powdered sugar and maple syrup: These aren't optional—they're what make it taste like an actual Monte Cristo
Instructions
- Get your oven and dish ready:
- Preheat to 350°F and give your 9x13 baking dish a good coating of butter or cooking spray—those cheesy edges will thank you later.
- Build the layers:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly into your prepared dish.
- Whisk up the custard:
- Beat together those eggs, milk, vanilla, cinnamon, and salt until you can't see any streaks of egg white anymore.
- Pour and press:
- Pour that vanilla-cinnamon mixture evenly over everything, then use the back of a spoon to gently press down on the bread so it really drinks up all that liquid.
- Add the cheese crown:
- Sprinkle your shredded Swiss cheese all over the top—don't be shy about getting it all the way to the corners.
- Let it rest:
- Cover the dish with foil and let it sit for 15 minutes so the bread can fully absorb the custard.
- Bake covered first:
- Parchment or foil on, bake for 30 minutes to let everything steam and set.
- Get golden:
- Remove that foil and bake another 15 to 20 minutes until the top is bubbling and beautifully browned.
- The final touch:
- Let it rest for 10 minutes—this is crucial, otherwise it'll be too loose to slice cleanly—then dust with powdered sugar and serve with maple syrup on the side.
Save 
Save My daughter now requests this for every birthday breakfast. It's become this thing where she'll come into the kitchen while I'm assembling it the night before, already excited about waking up to something that feels like a celebration.
Make It Your Own
Sometimes I swap in Gruyère or sharp cheddar for half the Swiss—especially when I want something with a bit more bite. The key is keeping at least some Swiss since that mild nuttiness is what makes a Monte Cristo taste like a Monte Cristo.
Perfect Pairings
A crisp green salad with vinaigrette cuts through all that richness beautifully, or go full brunch mode with some crispy bacon on the side because honestly, who ever said no to more bacon?
Make-Ahead Magic
This is hands down my go-to for Christmas morning. I assemble everything Christmas Eve, cover it tight, and just pop it in the oven while we're opening presents. The house smells incredible and breakfast practically makes itself.
- Use a slightly larger baking dish if making ahead—the bread expands as it sits
- Add an extra 5 to 10 minutes of baking time if baking cold from the fridge
- Let it sit on the counter for 20 minutes while the oven preheats to take the chill off
Save 
Save There's nothing quite like watching people take that first bite, their eyes widening at how the sweet maple syrup plays with the savory ham and melting cheese. Breakfast doesn't get better than this.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, let it sit at room temperature for 15-30 minutes before baking as directed.
- → What other cheeses can I use?
While Swiss cheese is traditional, you can substitute with Gruyère for a nuttier flavor, or use a blend of Swiss and mild cheddar for a different profile.
- → What if I don't have French bread?
Challah, brioche, or even a sturdy white sandwich loaf can work as substitutes. Ensure the bread is slightly stale or toasted to better absorb the custard without becoming soggy.
- → Can I adjust the protein in this bake?
Certainly! Cooked sausage, bacon, or even shredded chicken can replace the ham and turkey. Ensure any meat additions are pre-cooked before incorporating them.
- → How should I serve this Monte Cristo casserole?
Serve it warm, dusted with powdered sugar and drizzled generously with maple syrup. For an extra touch, offer fresh berries or a side of fruit.