Save My neighbor knocked on my door one Sunday morning holding an empty casserole dish and asking if I had a crowd-pleasing brunch idea that wasn't just another quiche. I'd been experimenting with turning classic sandwiches into baked dishes, and the Monte Cristo immediately came to mind. We assembled it together in under twenty minutes, let it soak while we drank coffee, and by the time her guests arrived, the whole house smelled like a French bakery merged with a diner. She's made it every holiday since.
The first time I served this at a family brunch, my uncle kept asking what restaurant I'd ordered it from. When I told him I baked it in my own oven, he went quiet, then asked for the recipe on a napkin. Now he makes it for his poker nights, and apparently it's become more popular than the game itself. I love that a dish born from sandwich inspiration became someone else's signature move.
Ingredients
- French bread (8 cups, cubed): Day-old bread works best because it soaks up the custard without turning to mush, and the sturdy texture holds up under all that cheese and meat.
- Large eggs (8): These bind everything together and create that custardy interior that makes each bite feel rich and satisfying.
- Whole milk (2 cups): The fat content keeps the casserole creamy, and I've learned that skim milk just doesn't deliver the same comforting texture.
- Vanilla extract (1 teaspoon): A small addition that bridges the sweet and savory, making the whole dish taste more complex than it actually is.
- Ground cinnamon (1 teaspoon): This is what makes it taste like a Monte Cristo instead of just a ham and cheese bake.
- Salt (1 teaspoon): Balances the sweetness from the maple syrup and keeps the flavors from feeling one-note.
- Shredded Swiss cheese (2 cups): It melts into creamy pockets and has that nutty flavor that pairs perfectly with ham and turkey.
- Cooked ham (1 cup, chopped): Use deli ham or leftover holiday ham, both work beautifully and add that smoky, salty punch.
- Cooked turkey or chicken (1 cup, chopped): Adds protein and a milder flavor that lets the cheese and cinnamon shine through.
- Powdered sugar: Dust it on right before serving for that classic diner finish.
- Maple syrup: Drizzle generously because the contrast between savory casserole and sweet syrup is the whole point.
Instructions
- Prep the dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray. This prevents sticking and makes cleanup so much easier.
- Layer the base:
- Toss bread cubes with chopped ham and turkey in a large bowl, then spread the mixture evenly in your prepared dish. Press gently so everything nestles together.
- Make the custard:
- Whisk eggs, milk, vanilla, cinnamon, and salt until smooth and frothy. Pour this evenly over the bread, pressing down lightly so the cubes start soaking it up.
- Add the cheese:
- Sprinkle Swiss cheese all over the top in an even layer. It'll melt into golden, bubbly pockets as it bakes.
- Let it rest:
- Cover with foil and let the casserole sit at room temperature for 15 minutes. This soak time is crucial for achieving that custardy center.
- Bake covered:
- Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and helps everything cook evenly without drying out.
- Finish uncovered:
- Remove the foil and bake another 15 to 20 minutes until the top turns golden brown and the center is set. A knife inserted in the middle should come out mostly clean.
- Rest and serve:
- Let it cool for 10 minutes so it firms up and slices cleanly. Dust with powdered sugar, drizzle with maple syrup, and watch it disappear.
Save One morning my daughter's friends slept over, and I pulled this casserole out of the oven just as they stumbled into the kitchen. They stood there in pajamas, staring at the golden, cheesy top, and one of them whispered, "This smells like Disneyland." I'm still not sure what she meant, but they devoured half the pan before I could even set out plates. It became our official sleepover breakfast, no questions asked.
Making It Your Own
I've swapped Gruyère for half the Swiss when I want a deeper, nuttier flavor, and I've used sharp Cheddar when feeding picky eaters who claim they don't like Swiss. Bacon works beautifully in place of ham if you have some leftover from another breakfast, and cooked sausage adds a peppery kick that surprises people in the best way. One time I added sautéed mushrooms and spinach because I had them in the fridge, and it turned into a whole different dish that still tasted like a Monte Cristo at heart.
Serving Suggestions
I like to set out a little bowl of extra maple syrup and let people drizzle as much as they want, because some folks love it swimming in sweetness and others prefer just a hint. Fresh berries on the side add color and a tart contrast that cuts through the richness, and a simple green salad with a lemony vinaigrette makes it feel like a complete meal instead of just breakfast. If you're feeling fancy, a dollop of raspberry or strawberry jam on each slice turns it into a full Monte Cristo experience.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days, and I reheat individual slices in the microwave for about a minute or in a 300°F oven until warmed through. The texture changes slightly, becoming a little denser, but the flavors deepen and some people actually prefer it that way. You can also freeze portions wrapped tightly in foil, then thaw overnight in the fridge and reheat in the oven for a quick weekday breakfast that feels special.
- Let the casserole cool completely before covering and refrigerating to avoid soggy condensation.
- Reheat in the oven instead of the microwave if you want to crisp up the top again.
- Freeze individual portions for grab-and-go mornings when you need something hearty fast.
Save This casserole has become my go-to when I want to impress without stressing, and every time I pull it out of the oven, someone asks for the recipe. There's something about the way sweet and savory come together in one pan that just makes people happy.
Recipe FAQs
- → Can I prepare this casserole the night before?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. The flavors actually meld better with this overnight rest.
- → What type of bread works best?
French bread is ideal because it has a sturdy structure that holds up well to the egg mixture without becoming mushy. Day-old or slightly stale bread actually works better than fresh since it absorbs the custard more effectively. A good quality baguette or country loaf would also work nicely.
- → Can I use different meats?
Certainly. While ham and turkey are traditional, you can substitute cooked bacon, sausage, chicken, or even leave it vegetarian. The key is using pre-cooked meats since the baking time isn't long enough to cook raw meat through completely.
- → Why is there cinnamon in a savory dish?
Monte Cristos are traditionally sweet-savory combinations, borrowing from French toast. The cinnamon and vanilla in the custard provide that classic breakfast flavor profile that pairs beautifully with the salty ham, turkey, and rich Swiss cheese. It's the same flavor principle behind chicken and waffles.
- → Can I freeze this casserole?
Yes, this freezes well either before or after baking. For best results, bake completely, cool, wrap tightly in foil and plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through, about 20-25 minutes.
- → What sides pair well with this?
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 serving hearty appetites. A simple green salad with vinaigrette can also cut through the richness.