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Monte Cristo Breakfast Casserole

This savory-sweet Monte Cristo Breakfast Casserole transforms the classic sandwich into an irresistible morning bake, featuring layers of challah bread, ham, turkey, Swiss cheese, all soaked in a rich, flavorful custard and baked to golden perfection.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 1 loaf challah or brioche bread 13-16 oz, day-old preferred, cut into 1-inch cubes
  • 8 oz thinly sliced deli ham such as Black Forest, roughly chopped
  • 8 oz thinly sliced deli turkey breast such as smoked turkey, roughly chopped
  • 8 oz sliced Swiss cheese torn into smaller pieces
For the Custard
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp vanilla extract optional, but recommended
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch nutmeg freshly grated, optional
For Assembly and Serving
  • 2 tbsp unsalted butter melted, for greasing
  • Powdered sugar for dusting
  • Raspberry preserves warmed, for serving

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Plastic wrap

Method
 

Prepare the Casserole Components
  1. Lightly grease a 9x13 inch baking dish with melted butter. Set aside.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, Dijon mustard, vanilla extract (if using), salt, black pepper, and nutmeg (if using) until well combined.
Assemble the Casserole
  1. Arrange half of the cubed bread evenly in the prepared baking dish.
  2. Layer half of the chopped ham, half of the chopped turkey, and half of the torn Swiss cheese over the bread cubes.
  3. Repeat with the remaining bread, ham, turkey, and Swiss cheese, creating a second layer.
  4. Slowly pour the egg custard mixture evenly over the entire casserole, making sure to saturate all the bread cubes. Press down gently with a spatula if needed to ensure bread is submerged.
  5. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the bread to fully absorb the custard.
Bake and Serve
  1. When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes while the oven preheats.
  2. Remove the plastic wrap and cover the baking dish tightly with aluminum foil.
  3. Bake for 40 minutes, then remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
  4. Let the casserole rest for 10 minutes before serving.
  5. Dust generously with powdered sugar and serve warm with a side of warmed raspberry preserves.

Notes

For a spicier kick, add a pinch of cayenne pepper to the custard. To make this ahead for guests, assemble the night before and store in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.