Save to Pinterest My neighbor brought this to a weekend potluck, and I watched everyone go back for thirds. The combination of sweet and savory caught me completely off guard in the best way. She scribbled the recipe on a napkin while I held her baby, and I made it the very next Sunday. It's been my go-to brunch dish ever since, especially when I need something that looks impressive but doesn't keep me in the kitchen all morning.
I'll never forget the first time I served this at a family brunch. My uncle, who never eats anything remotely fancy, looked skeptical at the powdered sugar. Then he took one bite, paused, and quietly went back for seconds without a word. My aunt leaned over and whispered that he'd been talking about it all week. That's when I knew this recipe was a keeper.
Ingredients
- French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and those sturdy cubes hold their shape during baking.
- Eggs: The foundation of the custard that binds everything together, creating that classic French toast texture we're after.
- Whole milk: Don't skimp and use skim here, the fat content makes the casserole rich and creamy instead of dry.
- Vanilla extract: A small amount goes a long way in rounding out the sweetness and making the whole kitchen smell like a bakery.
- Ground cinnamon: This brings warmth and that signature French toast flavor that makes breakfast feel special.
- Salt: Balances the sweetness and brings out the savory notes in the cheese and meat.
- Swiss cheese: Melts beautifully and has a mild, nutty flavor that doesn't overpower the delicate cinnamon custard.
- Cooked ham: Adds that classic Monte Cristo saltiness, and using pre-cooked saves you a step.
- Cooked turkey or chicken: Keeps the casserole hearty and satisfying, and it's a great way to use up leftover roasted poultry.
- Powdered sugar: Dusted on top, it gives that diner-style finishing touch and adds just a hint more sweetness.
- Maple syrup: The final drizzle ties everything together and makes each bite taste like the best brunch you've ever had.
Instructions
- Prep your pan:
- Preheat your oven to 350°F and give your 9x13-inch baking dish a good coat of butter or cooking spray. This prevents sticking and makes cleanup so much easier later.
- Layer the base:
- Toss those bread cubes with the chopped ham and turkey in a big bowl, then spread them evenly in your dish. You want a nice even layer so every bite has a good mix of bread and meat.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until it's smooth and well blended. The cinnamon should be fully incorporated with no clumps floating around.
- Soak the bread:
- Pour that custard mixture over everything, then gently press down on the bread with a spatula to help it drink up the liquid. You'll see the bread start to absorb and soften almost immediately.
- Add the cheese:
- Scatter the shredded Swiss cheese evenly across the top. Don't worry if some falls into the cracks, that just means more cheesy pockets throughout.
- Let it rest:
- Cover the dish with foil and let it sit on the counter for 15 minutes. This resting time is key, it lets the bread fully soak up the custard so you don't end up with dry spots.
- First bake:
- Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and helps everything cook evenly without drying out the top.
- Finish uncovered:
- Remove the foil and bake another 15 to 20 minutes until the top is golden brown and the center is set when you give it a gentle shake. The cheese should be bubbly and starting to turn golden at the edges.
- Rest and serve:
- Let the casserole cool for about 10 minutes so it sets up and is easier to slice. Dust generously with powdered sugar and serve with warm maple syrup on the side.
Save to Pinterest This casserole has become our Christmas morning tradition. There's something magical about pulling it from the fridge where it sat overnight, popping it in the oven, and then opening presents while the smell fills the house. By the time we're done with gifts, breakfast is ready and nobody had to miss a moment.
Making It Ahead
I almost always assemble this the night before, especially if I'm hosting. Once you've poured the custard and added the cheese, just cover it tightly with plastic wrap or foil and refrigerate overnight. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding maybe 5 extra minutes since it's starting cold. It actually tastes better this way because the bread has even more time to soak up all that cinnamon custard.
Flavor Variations
Once you've made the classic version, it's fun to play around. I've swapped in Gruyère for a nuttier, more sophisticated flavor, and I've used sharp Cheddar when I wanted something bolder. My brother-in-law requests the bacon version every time he visits, we just swap the ham and turkey for crispy crumbled bacon. You can even go vegetarian by skipping the meat entirely and adding sautéed mushrooms and spinach instead.
Serving Suggestions
This casserole is rich and filling, so I like to serve it with something fresh and light on the side. A simple fruit salad with berries and mint, or even just some orange slices, cuts through the richness beautifully. If you're feeding a crowd, set out the powdered sugar and maple syrup in little bowls so everyone can customize their plate.
- Top with fresh raspberries or sliced strawberries for a pop of color and tartness.
- Serve alongside crispy bacon or breakfast sausage if you want even more protein.
- Offer hot coffee, fresh orange juice, and maybe a sparkling mimosa to round out the brunch spread.
Save to Pinterest This casserole turns any ordinary morning into something worth waking up for. Make it once, and I promise it'll become part of your regular rotation too.
Recipe FAQs
- → Can I prepare this casserole the night before?
Yes, assemble the entire casserole the night before, cover tightly, and refrigerate. In the morning, let it sit at room temperature for about 20 minutes before baking as directed. This actually allows the bread to absorb more flavor.
- → What type of bread works best for this casserole?
French bread is ideal because it holds up well during soaking without becoming too mushy. Day-old or slightly stale French bread actually works best as it absorbs the custard mixture more effectively. You can also use brioche or challah for extra richness.
- → Can I substitute the meats?
Absolutely. While ham and turkey are traditional, you can use bacon, sausage, chicken, or even leave it vegetarian. The key is having about 2 cups total of cooked, chopped meat if you want to maintain the heartiness of the dish.
- → Why do you add powdered sugar and maple syrup to a savory casserole?
This is the signature of Monte Cristo flavor—the sweet and savory combination. The powdered sugar adds a delicate sweetness, while the maple syrup provides a rich, warm finish that complements the Swiss cheese and meats perfectly.
- → How do I know when the casserole is done baking?
The casserole is done when the center is set and no longer jiggles, the top is golden brown, and a knife inserted in the center comes out clean. The cheese should be melted and slightly bubbly. This typically takes 45-50 minutes total baking time.
- → Can I freeze this casserole?
Yes, you can freeze the unbaked casserole. Assemble it, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Already-baked portions can also be frozen and reheated individually.