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A warm, golden Monte Cristo Breakfast Casserole baked in a clear glass dish, featuring savory ham, bread, and a dusting of powdered sugar.
Reda

Monte Cristo Breakfast Casserole

This make-ahead Monte Cristo Breakfast Casserole transforms the classic sweet and savory sandwich into an easy, crowd-pleasing bake, perfect for brunch or holidays. Layers of challah bread, deli ham, and Swiss cheese are soaked in a rich, slightly sweet custard, then baked until golden and fluffy.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, French-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 tbsp unsalted butter softened, for greasing
  • 1 loaf challah or brioche bread approx. 16 oz, cut into 1-inch cubes (about 8-9 cups)
  • 8 oz thinly sliced deli ham cut into 1-inch pieces
  • 6 oz Swiss cheese shredded or thinly sliced and cut into small pieces
For the Custard
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 tsp Dijon mustard
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For Serving (Optional)
  • 2 tbsp powdered sugar for dusting
  • 1/2 cup raspberry jam warmed

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Casserole
  1. Grease a 9x13 inch baking dish generously with softened butter.
  2. Arrange half of the bread cubes evenly in the prepared dish. Layer half of the ham pieces and half of the Swiss cheese over the bread. Repeat with the remaining bread, ham, and cheese.
Make the Custard
  1. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, Dijon mustard, vanilla extract, salt, and black pepper until well combined and smooth.
Soak and Chill
  1. Carefully pour the egg custard evenly over the layered bread, ham, and cheese in the baking dish. Press down gently on the bread with a spatula to ensure all pieces are submerged and fully soaked.
  2. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours), allowing the bread to fully absorb the custard. This step is crucial for the best texture and flavor.
Bake the Casserole
  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 20-30 minutes while the oven preheats.
  2. Uncover the baking dish and bake for 50-60 minutes, or until the casserole is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean (no liquid egg). If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remaining bake time.
  3. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set further.
Serve
  1. Dust generously with powdered sugar and serve with warm raspberry jam on the side, if desired.

Notes

This casserole is best made ahead of time to allow the bread to fully absorb the custard, resulting in a more tender and flavorful dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.