Save My sister called me at 6am on a Sunday, voice groggy with new motherhood, begging for something she could prep ahead and still impress her in-laws at brunch. I remembered this Monte Cristo casserole sitting on my grandmother's sideboard during holiday mornings, the way the cinnamon would drift through the house before anyone even rolled out of bed.
The first time I made this for friends, I forgot the foil during the first baking phase and ended up with a slightly too crusty top. We all agreed the extra crunch was actually kind of brilliant, though I still recommend following the foil method if you want that custardy texture inside.
Ingredients
- 8 cups French bread cubes: Day old bread works best here, it soaks up the egg mixture without turning to mush
- 8 large eggs: Room temperature eggs incorporate more smoothly into the custard
- 2 cups whole milk: The fat content matters, skim milk makes the texture too spongy
- 1 teaspoon vanilla extract: Pure vanilla makes a difference you can taste
- 1 teaspoon ground cinnamon: Freshly ground gives a warmer, more aromatic flavor
- 1 teaspoon salt: This little bit balances all the sweetness coming later
- 2 cups shredded Swiss cheese: Gruyère works too and adds a nuttier depth
- 1 cup cooked ham chopped: Leftover holiday ham is perfect here
- 1 cup cooked turkey chopped: Rotisserie chicken saves time if you dont have turkey
- Powdered sugar: The snow white dusting makes it look like you tried harder than you did
- Maple syrup: Real maple syrup worth the splurge for the finish
Instructions
- Prep your baking dish:
- Preheat that oven to 350°F and grease a 9x13-inch dish like your morning coffee depends on it
- Build the base:
- Toss those bread cubes with the ham and turkey, then spread everything in an even layer across your dish
- Whisk the custard:
- Beat eggs, milk, vanilla, cinnamon, and salt until you cannot see any streaks of egg white
- Pour and press:
- Pour that golden mixture evenly over the bread, then press down gently so every cube gets soaked
- Add the cheese:
- Scatter the Swiss cheese across the top like you are tucking it in for a nap
- Let it rest:
- Cover with foil and walk away for 15 minutes, the bread needs this moment to drink everything in
- Bake covered first:
- Slide it in for 30 minutes covered, this steams the inside just right
- Golden finish:
- Remove the foil and give it another 15 to 20 minutes until the top is doing its best golden brown impression
- The waiting game:
- Let it cool for 10 minutes, otherwise it will collapse when you slice
- Serve it up:
- Dust with powdered sugar and let everyone drizzle their own maple syrup
Save My neighbor texted me three days after I dropped off a leftover square, asking if I had more. Her kids had eaten it cold for breakfast and demanded she get the recipe, which might be the highest compliment a breakfast dish can receive.
Make It Your Own
Substitute bacon or sausage if ham and turkey feel too traditional. The beauty is in the sweet and salty framework, not the specific meats. I once used leftover Thanksgiving turkey and it felt like the most intentional upgrade ever.
Timing Is Everything
The 15 minute rest period feels unnecessary when you are hungry, but cutting into it too soon ruins the structure. Let it set while you brew coffee and slice some fruit.
Serving Suggestions
Fresh berries on the side cut through all that richness beautifully. A simple green salad with vinaigrette balances the sweetness if you are serving this for brunch.
- Mix different cheeses for a more complex flavor profile
- Keep extra powdered sugar handy because it melts fast
- Warm the maple syrup before serving for even coverage
Save This casserole turned my sister from a breakfast skeptic into someone who now hosts monthly brunch. Sometimes the best recipes are the ones that make people believe they can cook.
Recipe FAQs
- → Can I assemble this casserole the night before?
Absolutely! This casserole is excellent for make-ahead preparation. Assemble all ingredients as directed, cover the dish tightly, and refrigerate overnight. In the morning, simply bake it according to the instructions, adding a few extra minutes if baking from cold.
- → What is the best way to know if the casserole is fully baked?
The casserole is fully baked when it's set in the center and the top has turned a beautiful golden brown. You can gently jiggle the dish; if the center is firm and doesn't slosh, it's ready. An inserted knife or skewer should come out clean.
- → What other meat options work well in this dish?
While ham and turkey are classic, you can easily customize the meats. Cooked bacon, breakfast sausage, or even shredded chicken would make delicious substitutes. Just ensure any meat added is already cooked.
- → Can I use a different type of cheese?
Yes, while Swiss cheese is traditional, other varieties like Gruyère, white cheddar, or even a blend of Monterey Jack and Colby would be delicious. Consider the flavor profile you prefer; Gruyère offers a nuttier note.
- → What gives this dish its "Monte Cristo" flavor profile?
The Monte Cristo essence comes from the delightful combination of savory meats and cheese with the sweet French toast-like bread base, enhanced by vanilla and cinnamon. The final flourish of powdered sugar and maple syrup seals that signature sweet and savory balance, mimicking the classic sandwich.