Save Sunday mornings at our house used to mean chaos: everyone awake at different times, requests for pancakes and omelets flying in every direction. Then I discovered casseroles you could prep the night before, and this Monte Cristo version became our secret weapon. The sweet and savory combo tastes like you fussed over individual sandwiches, but really you just layered everything into a dish and let the oven do the work. Now brunch feels less like short-order cooking and more like actually sitting down together.
I made this for the first time when my sister visited with her kids, and I panicked realizing I had nothing impressive planned for breakfast. I threw together what I had in the fridge: leftover deli meat, half a loaf of bread, some cheese. The kids devoured it, and my sister asked for the recipe before she even finished her second helping. That moment taught me that the best dishes often come from trusting your instincts and using what you have on hand.
Ingredients
- French bread: Day old bread works even better because it soaks up the custard without turning to mush, so dont worry if yours has been sitting on the counter.
- Eggs: They create the custard base that binds everything together, turning simple bread into something rich and satisfying.
- Whole milk: The fat content matters here, it makes the casserole creamy instead of watery, so save the skim milk for another day.
- Vanilla extract: Just one teaspoon adds a gentle sweetness that balances the savory ham and cheese without tasting like dessert.
- Ground cinnamon: This is what gives you that Monte Cristo signature warmth, like French toast meeting a diner sandwich.
- Salt: Dont skip it, even in a sweet leaning dish salt wakes up all the other flavors.
- Shredded Swiss cheese: It melts into creamy pockets and has that nutty flavor classic to Monte Cristos, though Gruyere works beautifully too.
- Cooked ham: Use whatever you have, deli slices chopped up or leftover holiday ham both work perfectly.
- Cooked turkey or chicken: This adds heartiness and makes it feel like a real meal, not just a sweet breakfast bake.
- Powdered sugar: A light dusting before serving makes it look bakery pretty and adds just a hint of sweetness.
- Maple syrup: Drizzle it on at the table so everyone can control their sweet to savory ratio.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13 inch baking dish generously so nothing sticks. This step seems small, but it makes cleanup so much easier later.
- Layer the base:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in your prepared dish. You want the meat distributed throughout so every bite has a little bit of everything.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until the mixture is smooth and the cinnamon is fully blended in. Pour this evenly over your bread and meat, pressing down gently with a spatula to help the bread start soaking up the liquid.
- Add the cheese:
- Sprinkle the shredded Swiss cheese all over the top in an even layer. It will melt down into the casserole and create a beautiful golden crust.
- Let it rest:
- Cover the dish with aluminum foil and let it sit at room temperature for 15 minutes so the bread can really absorb the custard. If you skip this, you risk dry spots and uneven texture.
- Bake covered:
- Slide the covered dish into your preheated oven and bake for 30 minutes. This gentle start helps the custard set without the top burning.
- 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 give it a gentle shake. The smell of cinnamon and melted cheese will fill your kitchen.
- Cool and serve:
- Let the casserole cool for about 10 minutes before slicing, this helps it hold together instead of falling apart. Dust with powdered sugar and serve with warm maple syrup on the side.
Save The first time I served this at a potluck brunch, someone asked if I had ordered it from a restaurant. I laughed because I had literally thrown it together in my pajamas the night before while watching TV. That is when I realized the magic of a good casserole: it looks and tastes like effort, but really it just needs a little planning and trust in simple ingredients doing their thing together.
Make Ahead Magic
This casserole was practically designed for overnight prep. Assemble everything up to the point of baking, cover it tightly with plastic wrap or foil, and slide it into the fridge. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding just a few extra minutes if it is still cold in the center. I have done this countless times for holiday mornings when I want to be with family instead of standing over the stove.
Flavor Twists Worth Trying
While the classic ham and turkey combo is perfect, I have swapped in crispy bacon crumbles and breakfast sausage for a smokier, heartier version that my husband requests constantly. You can also play with the cheese: Gruyere adds a fancier nutty depth, sharp cheddar brings a bolder bite, or even a mix of both keeps things interesting. One time I added a handful of sauteed mushrooms and spinach, and it felt like a completely different dish, proof that this base recipe is endlessly flexible.
Serving Suggestions
I love putting out a little toppings bar when I serve this: bowls of fresh berries, extra maple syrup, whipped cream, and even a small dish of strawberry jam for anyone feeling extra indulgent. It turns breakfast into something interactive and fun, especially with kids who love choosing their own adventure.
- Pair it with a simple green salad dressed in lemon vinaigrette to balance the richness.
- Serve alongside crispy bacon or sausage links if you want even more protein on the plate.
- Offer fresh orange juice or mimosas for a true brunch spread that feels celebratory without being complicated.
Save This casserole has become my go to whenever I want to feel like a generous host without the stress of last minute cooking. It proves that comfort food does not have to be complicated, just thoughtful and made with a little love.
Recipe Help & Answers
- → Can I prepare this casserole the night before?
Yes, you can assemble the entire casserole, cover it tightly, and refrigerate overnight. Simply bake as directed in the morning, adding a few extra minutes if needed since it will be cold from the refrigerator.
- → What type of bread works best for this casserole?
French bread or a similar crusty white bread works best because it holds up well when soaked in the egg mixture without becoming too soggy. Day-old bread is ideal as it absorbs the custard perfectly.
- → Can I substitute different meats in this dish?
Absolutely! You can use bacon, sausage, or deli meats like roast beef. The combination of ham and turkey is traditional for Monte Cristo flavor, but feel free to customize based on your preferences.
- → What cheese can I use instead of Swiss?
Gruyère is an excellent substitute that adds a nutty flavor. Cheddar, Monterey Jack, or a blend of cheeses also work well. Choose a good melting cheese for the best texture.
- → How do I know when the casserole is fully cooked?
The casserole is done when the center is set and no longer jiggly, the top is golden brown, and the internal temperature reaches 160°F. A knife inserted in the center should come out mostly clean.
- → Can I make this casserole vegetarian?
Yes, simply omit the ham and turkey and add sautéed vegetables like spinach, mushrooms, or bell peppers. You may want to add extra cheese for protein and richness.