Save My neighbor knocked on my door one Sunday morning holding a casserole dish still warm from her oven. She called it her Monte Cristo bake, and I had no idea what that meant until I tasted it: sweet, savory, custardy, with pockets of melted cheese and bits of ham that had crisped at the edges. I asked for the recipe immediately, and she laughed and said she'd been making it for brunch gatherings for years because it looked fancy but was mostly just tossing things into a dish the night before. That morning changed how I thought about breakfast casseroles entirely.
I made this for my sister's baby shower brunch, and it was the first dish to disappear. One of her friends kept coming back for seconds, saying she couldn't figure out if it was breakfast or dessert, and honestly, that's the magic of it. The powdered sugar on top makes it look like something from a bakery, but underneath it's hearty enough to keep everyone satisfied until dinner. I've been asked for the recipe at least a dozen times since then.
Ingredients
- French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and the crusty edges get golden and crispy in the oven.
- Eggs: They bind everything together and create that custardy texture that makes this feel like French toast in casserole form.
- Whole milk: The richness matters here; I tried it once with skim milk and it just wasn't the same, so stick with whole if you can.
- Vanilla extract: Just a teaspoon adds warmth and rounds out the cinnamon without making it taste like dessert.
- Ground cinnamon: It bridges the sweet and savory elements, giving the dish that classic Monte Cristo vibe.
- Salt: Don't skip it; it balances the sweetness and brings out the flavor of the cheese and meat.
- Swiss cheese: It melts beautifully and has a mild, nutty flavor that doesn't overpower the other ingredients.
- Cooked ham: I use deli ham and chop it myself, which is cheaper and lets me control the thickness of the pieces.
- Cooked turkey or chicken: Leftover roasted turkey works perfectly, or you can grab rotisserie chicken from the store and shred it up.
- Powdered sugar: A light dusting before serving makes it look bakery-worthy and adds a hint of sweetness.
- Maple syrup: Drizzle it on at the table so everyone can control how sweet they want each bite to be.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray. This keeps the edges from sticking and makes cleanup so much easier.
- Layer the base:
- Toss the bread cubes with the chopped ham and turkey in a big bowl, then spread the mixture evenly in your prepared dish. The meat should be scattered throughout so every bite has a little bit of everything.
- Mix the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until the mixture is smooth and the cinnamon is fully incorporated. I like to whisk it longer than I think I need to because it makes the final texture lighter.
- Soak the bread:
- Pour the egg mixture evenly over the bread and meat, then press down gently with a spatula to help the bread soak it up. Let it sit for 15 minutes at room temperature so the custard really gets into all the nooks and crannies.
- Add the cheese:
- Sprinkle the shredded Swiss cheese over the top in an even layer. It will melt down into the casserole and create pockets of gooey goodness.
- Bake covered:
- Cover the dish tightly with aluminum foil and bake for 30 minutes. This helps the casserole cook through without the top browning too fast.
- Finish uncovered:
- Remove the foil and bake for another 15 to 20 minutes until the top is golden brown and the center is set when you jiggle the pan. The edges should be crispy and the cheese should be bubbling.
- Rest and serve:
- Let the casserole cool for 10 minutes before slicing, then dust with powdered sugar and serve with maple syrup on the side. The resting time helps it hold together when you cut into it.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just smiled and said I'd been up since dawn, but the truth is I assembled it the night before while watching TV. There's something deeply satisfying about a dish that tastes like you worked hard but actually gave you time to shower and put on real clothes before guests arrived. It's become my secret weapon for any morning gathering.
Make-Ahead Magic
Assembling this the night before is one of the best decisions you can make for a stress-free morning. After you pour the custard over the bread and add the cheese, just cover the dish tightly with plastic wrap or foil and refrigerate it overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed, adding an extra 5 to 10 minutes if it's still very cold. I've done this more times than I can count, and it actually improves the texture because the bread has all night to soak up the custard.
Swaps and Variations
I've experimented with this recipe more than I probably should have, and here's what I've learned. Gruyère or even sharp Cheddar can replace some or all of the Swiss if you want a bolder cheese flavor, and I've used thick-cut bacon instead of ham when I had it left over from breakfast earlier in the week. Once I added a handful of sautéed mushrooms and spinach to make it feel a little more virtuous, and it was delicious. The base recipe is forgiving enough that you can play around with what you have on hand.
Serving Suggestions
This casserole is rich enough to be the star of the table, but I usually serve it with fresh fruit on the side to balance out the richness. Sliced strawberries, blueberries, or even a simple fruit salad with a squeeze of lime juice works beautifully. If you want to go all out, a light arugula salad with a lemony vinaigrette cuts through the custard and cheese in the best way.
- Set out the powdered sugar and maple syrup in small bowls so people can serve themselves.
- If you have leftovers, they reheat surprisingly well in the microwave or a low oven.
- For a sweeter brunch, serve with a side of berry compote or jam instead of just syrup.
Save This casserole has become my go-to whenever I need to feed a group without spending the whole morning in the kitchen. It tastes like you fussed, looks impressive on the table, and gives you the gift of time to actually enjoy the people you're feeding.
Cooking Q&A
- → Can I prepare this casserole the night before?
Absolutely. In fact, preparing it the night before improves the texture. Assemble the casserole, cover tightly, and refrigerate overnight. The bread will absorb more of the custard, resulting in a creamier, more flavorful dish. Bake as directed in the morning, adding a few extra minutes if needed since it will be cold.
- → What type of bread works best for this casserole?
French bread is ideal because its sturdy texture holds up well to the custard soak without becoming mushy. Day-old or slightly stale bread actually works better than fresh since it absorbs the egg mixture more effectively. You can also use sourdough, challah, or a rustic artisan bread for variation.
- → Can I substitute the meats?
Yes, the meats are flexible. Bacon, sausage, pancetta, or even leftover roast chicken work beautifully. Keep the total amount around 2 cups to maintain the proper balance with the bread and custard. Vegetarian versions can substitute sautéed vegetables like spinach, mushrooms, or bell peppers.
- → Why is there powdered sugar and maple syrup on a savory casserole?
That's the signature of Monte Cristo flavor—the combination of sweet and savory elements. The powdered sugar and maple syrup pay homage to the classic sandwich, which is traditionally dusted with sugar and served with jam or syrup. The sweetness balances the salty ham and turkey while complementing the vanilla-cinnamon custard.
- → How do I know when the casserole is done baking?
The casserole is finished when the center is set and no longer jiggles when you gently shake the pan. The top should be golden brown, and a knife inserted near the center should come out clean. If the top is browning too quickly before the center sets, cover loosely with foil.
- → Can I freeze this casserole?
Yes, this freezes well either before or after baking. For best results, bake first, let cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through. If freezing unbaked, thaw completely before baking as directed.