Pin it My neighbor brought this to a lazy Sunday brunch once, and I watched eight adults fight over the last corner piece. The sweet-savory thing shouldn't work as well as it does, but that first bite of crispy cheese edge dipped in maple syrup made me rethink every breakfast I'd ever served. I asked for the recipe before I even finished my plate. Now it's my go-to when I need to feed a crowd without standing over the stove flipping individual sandwiches.
I made this for my sister's baby shower and she cried a little when she tasted it, which might have been hormones but also might have been the cinnamon-soaked bread meeting melted Swiss. Her friends kept asking if I catered it. I didn't correct them right away. The compliments felt too good, and honestly, the dish does look like you tried harder than you did.
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 through baking.
- Eggs and whole milk: This custard base turns regular bread into something custardy and rich, and skimping on full-fat milk makes it taste like breakfast obligation instead of breakfast indulgence.
- Vanilla extract and ground cinnamon: These two transform the eggy base into something that smells like a bakery opened in your kitchen.
- Swiss cheese: It melts into stretchy, nutty pools and doesn't overpower the delicate sweetness the way sharper cheeses can.
- Cooked ham and turkey: Pre-cooked deli meat makes this almost embarrassingly easy, and chopping it into small pieces means every bite gets a little bit of everything.
- Powdered sugar and maple syrup: The final dusting and drizzle are non-negotiable because they're what make this a Monte Cristo instead of just a fancy strata.
Instructions
- Prep the pan and preheat:
- Get your oven going to 350°F and grease that 9x13 dish generously because nobody wants to scrape baked egg off the corners later. I use butter for greasing because it adds one more layer of flavor.
- Layer the bread and meat:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread it all into the dish in an even layer. It doesn't have to be perfect, but try to avoid big gaps where custard will pool.
- Whisk the custard:
- Combine eggs, milk, vanilla, cinnamon, and salt until everything is smooth and the cinnamon isn't clumping in streaks. This is your flavor foundation, so make sure it's well blended.
- Soak the bread:
- Pour that custard over the bread mixture and press down gently with a spatula so the top pieces get some liquid love too. Let it sit for 15 minutes uncovered so the bread can drink it all in.
- Add the cheese:
- Scatter the shredded Swiss evenly over the top before you cover it with foil. The cheese will melt down into every crevice and create that golden crust you're after.
- Bake covered, then uncovered:
- Thirty minutes under foil sets the custard without browning too fast, then another 15 to 20 minutes uncovered gives you that crispy, cheesy top. Watch for the edges to pull away slightly and the center to stop jiggling.
- Rest and serve:
- Let it sit for 10 minutes after baking so it firms up enough to slice cleanly. Dust with powdered sugar, drizzle with warm maple syrup, and try not to eat it straight from the pan.
Pin it The first time I served this, my brother-in-law ate three pieces and then asked if he could take the leftovers home. There were no leftovers. That's when I knew I had something worth making again, and I've been pulling it out for every birthday breakfast and holiday morning since.
Make It Your Own
Swap in Gruyère if you want it a little more sophisticated, or use sharp cheddar if your crowd leans more comfort than continental. I've done half Swiss, half Gruyère and it was the best of both worlds. You can also use leftover rotisserie chicken instead of deli turkey, or crispy crumbled bacon in place of ham for a smokier vibe.
The Night Before Trick
Assemble the whole thing the evening before, cover it tightly, and slide it into the fridge. In the morning, let it sit on the counter while the oven preheats, then bake as usual. The bread soaks up even more custard overnight, and you get to drink your coffee in peace while it bakes itself.
Serving and Storing
This casserole cuts beautifully into squares and holds its shape on the plate, which makes it great for a buffet or potluck. Leftovers reheat well in the oven or even the microwave, though the top won't be quite as crispy the second time around. I like to add a handful of fresh berries on the side to cut through the richness, and it makes the whole plate look like you planned it.
- Serve it with a simple green salad dressed in lemon vinaigrette to balance the sweetness
- Reheat individual portions in a 300°F oven for about 10 minutes to bring back some of the crisp
- Store covered in the fridge for up to three days and resist the urge to eat it cold straight from the container at midnight
Pin it This is the kind of dish that makes people linger at the table with their forks, scraping up the last bits of syrup-soaked crust. Keep the recipe close because you'll be asked for it every single time.
Recipe Q&A
- → Can I make this casserole ahead of time?
Yes, you can assemble the entire casserole the night before. Cover tightly with foil or plastic wrap and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed.
- → What type of bread works best?
French bread is ideal because it absorbs the custard well while maintaining structure. A day-old loaf works even better since it's slightly drier. You could also use challah, brioche, or a sturdy white bread—avoid soft sandwich bread as it may become too mushy.
- → Can I use different meats?
Absolutely. While ham and turkey are traditional for Monte Cristo flavors, you can substitute cooked bacon, sausage, or chicken. Canadian bacon also works beautifully. Just ensure whatever meat you use is fully cooked before adding it to the dish.
- → Why does this casserole rest before baking?
The 15-minute rest period allows the bread cubes to fully absorb the egg and milk mixture. This ensures even distribution of flavors and helps the casserole set properly during baking. Skipping this step may result in a less cohesive final texture.
- → Can I freeze leftovers?
Yes, leftover portions freeze well. Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or a 350°F oven until warmed through.
- → What can I serve alongside this casserole?
Fresh fruit balances the richness beautifully—try berries, sliced melon, or a fruit salad. Crispy bacon or sausage on the side adds extra protein if desired. For beverages, coffee, orange juice, or mimosas complement the brunch vibe perfectly.