Save My sister showed up one Sunday with leftover deli meat and a wild idea to turn breakfast into something worthy of a celebration. We tore apart a loaf of French bread, whisked eggs with cinnamon like we were making French toast, and layered in ham, turkey, and far too much cheese. The whole thing baked into this custardy, golden masterpiece that tasted like brunch and dessert had a love child.
I made this for my parents anniversary brunch and watched my dad dust powdered sugar over his slice like he was decorating a cake. My mom drizzled so much maple syrup it pooled on her plate. They argued playfully about the right sugar to syrup ratio while I sat there realizing this casserole had just become a new family tradition.
Ingredients
- French bread: Use day old bread if you have it because it soaks up the custard without turning to mush, and always cube it into big one inch pieces so you get crispy edges.
- Eggs: These bind everything together into a custardy center, and eight large eggs give you the perfect richness without feeling heavy.
- Whole milk: The fat content makes the custard silky and keeps the casserole moist, and I learned the hard way that skim milk makes it watery and sad.
- Vanilla extract: Just one teaspoon adds a warm sweetness that plays beautifully with the cinnamon and maple syrup.
- Ground cinnamon: This is what makes it taste like French toast instead of just a savory strata, so dont skip it.
- Salt: A full teaspoon balances the sweetness and brings out the flavor of the cheese and meat.
- Swiss cheese: It melts into creamy pockets and has that nutty flavor that screams Monte Cristo, and shredding it yourself makes it melt better.
- Cooked ham: Chop it into bite sized pieces so every forkful gets a little salty, smoky goodness.
- Cooked turkey or chicken: This adds lean protein and keeps the casserole from feeling too heavy, and leftover rotisserie chicken works like a charm.
- Powdered sugar: Dusting this on top right before serving makes it look bakery gorgeous and adds a touch of sweetness.
- Maple syrup: Drizzle it generously because the sweet syrup meeting savory cheese is the whole point of a Monte Cristo.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13 inch baking dish generously with butter or nonstick spray. This keeps the edges from sticking and makes cleanup so much easier.
- Layer the base:
- Toss the bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in your baking dish. Press it down gently so the layers nestle together and nothing sticks up too high.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until the mixture is smooth and the cinnamon is fully blended. Pour it slowly and evenly over the bread, pressing down gently with a spatula so the bread drinks it all in.
- Add the cheese:
- Sprinkle the shredded Swiss cheese over the top in an even layer. It will melt into a golden, bubbly crust that holds everything together.
- Let it rest:
- Cover the dish with aluminum foil and let it sit at room temperature for 15 minutes so the bread fully absorbs the custard. Skipping this step means dry spots and uneven texture.
- Bake covered:
- Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and keeps the top from browning too fast while the inside sets.
- Finish uncovered:
- Remove the foil and bake another 15 to 20 minutes until the top is golden brown and the center is set when you give it a gentle shake. The edges should be crispy and the cheese bubbling.
- Cool and serve:
- Let the casserole cool for 10 minutes so it firms up enough to slice cleanly. Dust with powdered sugar, drizzle with maple syrup, and watch everyone dive in.
Save The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I laughed and told them it was just leftovers and a little cinnamon magic. That compliment made me feel like a brunch wizard, and Ive been making it for every gathering since.
Make Ahead Magic
Assemble the entire casserole the night before, cover it tightly with plastic wrap, and stash it in the fridge. In the morning, let it sit on the counter while the oven preheats, then bake as directed. This trick has saved me countless times when hosting overnight guests, and the flavors actually deepen after a night in the fridge.
Cheese Swaps That Work
Swiss is classic, but Gruyere adds a fancier nutty depth, and sharp white Cheddar brings a bolder bite. I once mixed all three because I had partial bags to use up, and it was the best version yet. Just keep the total at two cups and shred it yourself for the smoothest melt.
Serving and Storing
Leftovers reheat beautifully in the oven at 300°F for about 15 minutes, or you can microwave individual slices for a quick breakfast all week. Store covered in the fridge for up to four days, and resist the urge to add syrup until right before eating or it gets soggy.
- Serve with fresh berries or sliced strawberries for a bright pop of color and tartness
- A side of crispy bacon or breakfast sausage makes it even heartier
- Double the recipe and use two pans if youre feeding a crowd because this disappears fast
Save This casserole turns any morning into a celebration without the stress of flipping individual sandwiches. Make it once and youll understand why it earns a permanent spot in your brunch rotation.
Recipe FAQs
- → Can I prepare this casserole the night before?
Absolutely. Assemble the dish, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 15-20 minutes while preheating the oven, then bake as directed.
- → What type of bread works best?
French bread is ideal because it absorbs the egg mixture well while maintaining structure. Day-old or slightly stale bread actually works better than fresh, preventing the dish from becoming too soggy.
- → Can I substitute the meats?
Yes, you can use bacon, sausage, or even leave it vegetarian. Just keep the total amount around 2 cups chopped meat to maintain the proper balance with the bread and custard.
- → Why the powdered sugar and maple syrup?
These toppings honor the classic Monte Cristo sandwich's sweet-savory profile. The powdered sugar adds a delicate sweetness while maple syrup complements the cinnamon-vanilla custard perfectly.
- → How do I know when it's done baking?
The casserole is finished when the top is golden brown, the edges are bubbling, and a knife inserted near the center comes out clean. The center should feel set, not jiggly or runny.
- → Can I freeze leftovers?
Yes, cut portions freeze well for up to 2 months. Wrap individual slices tightly and reheat in the microwave or oven at 350°F until warmed through.