Monte Cristo Breakfast Casserole

The smell of cinnamon and melting cheese woke my sister before her alarm one Sunday morning. I'd assembled this casserole the night before, tucked it in the fridge, and slid it into the oven while the coffee brewed. She stumbled into the kitchen asking if we were having dessert for breakfast. Not quite, I told her, but close enough.

I made this for my book club once, mostly because I forgot we were meeting at my place until the night before. Everyone assumed I'd been planning it for weeks. One friend took three servings and asked if I catered on the side. I didn't correct her.

Ingredients

• French bread: Day old bread works even better because it soaks up the custard without turning to mush, and you can usually snag a discount loaf at the bakery.
• Large eggs: They bind everything together and give the casserole that soft, custardy texture that makes it feel indulgent.
• Whole milk: The fat content matters here, skim milk will leave the dish dry and sad, trust me on this one.
• Vanilla extract: Just a teaspoon makes the whole thing smell like a bakery without tasting like dessert.
• Ground cinnamon: It bridges the gap between sweet and savory and makes your kitchen smell like a holiday morning.
• Salt: Don't skip it, even with the salty ham and cheese, it pulls all the flavors into focus.
• Shredded Swiss cheese: It melts beautifully and has that nutty, mild flavor that doesn't overpower the cinnamon.
• Cooked ham: Deli ham works fine, just chop it up small so every bite gets a little bit.
• Cooked turkey or chicken: Rotisserie chicken from the grocery store is my go to shortcut here.
• Powdered sugar: A light dusting makes it look bakery perfect and adds just a whisper of sweetness.
• Maple syrup: The real stuff is worth it, but honestly, I've used the cheap kind in a pinch and no one complained.

Instructions

Prep the dish:

Preheat your oven to 350°F and grease a 9x13 inch baking dish with butter or cooking spray. A little extra butter in the corners keeps the edges from sticking.

Layer the bread and meat:

Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in the dish. It should look a little messy and generous.

Make the custard:

Whisk together the eggs, milk, vanilla, cinnamon, and salt until it's smooth and frothy. Pour it slowly over the bread, pressing down gently with a spatula so every piece gets soaked.

Add the cheese:

Sprinkle the Swiss cheese all over the top in an even layer. It'll melt into golden, bubbly pockets of goodness.

Let it soak:

Cover the dish with foil and let it sit at room temperature for 15 minutes. This step is the secret to avoiding dry spots.

Bake covered:

Slide it into the oven, still covered, and bake for 30 minutes. The foil traps steam and keeps the top from browning too fast.

Finish uncovered:

Remove the foil and bake another 15 to 20 minutes until the top is golden and the center doesn't jiggle when you shake the pan. Let it cool for 10 minutes before slicing.

Serve it up:

Dust with powdered sugar and drizzle with warm maple syrup. Serve it on a platter and watch people come back for seconds.

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My neighbor brought her kids over one morning after I mentioned I had leftovers. Her youngest, who claimed to hate eggs, ate two pieces without realizing what he was eating. She texted me later asking for the recipe and if I had any magical powers she should know about.

Make Ahead Magic

Assemble the whole thing the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, let it sit on the counter while the oven preheats, then bake as directed. You might need an extra five minutes in the oven since it's starting cold. This is how I survive hosting brunch without losing my mind.

Swaps and Substitutions

Gruyère adds a richer, nuttier flavor if you want to feel fancy. I've used sharp cheddar when I ran out of Swiss and it was just as good, a little sharper but still delicious. Swap the turkey for cooked bacon or crumbled sausage if you want a heartier, breakfast-y vibe. Challah or brioche makes an even more decadent base if you're feeling indulgent.

Serving Suggestions

I like to put out a bowl of fresh berries and a small pitcher of warm syrup on the side. Some people go heavy on the syrup, others just want the powdered sugar. A simple green salad with a lemony vinaigrette balances the richness if you're serving it for lunch.

• Add a handful of fresh raspberries or sliced strawberries on top for color and a tart contrast.
• Serve with a side of crispy bacon or breakfast sausage if you want to go all out.
• Leftover slices reheat beautifully in a toaster oven, crispy edges and all.

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This casserole has become my answer to unexpected guests and lazy Sunday mornings alike. It's the kind of dish that makes people think you tried harder than you did, and I'm perfectly fine with that.

Recipe FAQs

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake as directed, 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 is ideal because it has a sturdy texture that soaks up the custard without becoming too mushy. You can also use brioche or challah for a richer, slightly sweeter result.

→ Can I substitute different meats in this dish?

Absolutely. Try bacon, sausage, or even leftover rotisserie chicken. The key is using fully cooked meat that complements the sweet and savory flavor profile.

→ What cheese can I use instead of Swiss?

Gruyère offers a nutty, sophisticated flavor, while Cheddar provides a sharper taste. You can also mix cheeses for more depth and complexity.

→ How do I know when the casserole is fully cooked?

The casserole is done when the center is set and no longer jiggles, and the top is golden brown. A knife inserted in the center should come out mostly clean.

→ Can I freeze leftovers?

Yes, wrap individual portions tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat in the oven or microwave until warmed through.