Monte Cristo Breakfast Casserole
The Monte Cristo Breakfast Casserole is a wonderful blend of breakfast and a little bit of brunch fun, packed with ham, melty cheese, and fluffy bread soaked in an eggy…
Tip: save now, cook later.The Monte Cristo Breakfast Casserole is a wonderful blend of breakfast and a little bit of brunch fun, packed with ham, melty cheese, and fluffy bread soaked in an eggy custard. It’s like a big, cozy French toast and sandwich mashup that wakes up your taste buds right away.
I love making this casserole when I have guests over or just want an easy, satisfying morning meal. What’s great is you can prep it the night before, then pop it in the oven in the morning, so it’s fresh and warm without the fuss. The combo of salty ham and sweet bits of powdered sugar or jam on the side makes it a total crowd-pleaser in my house.
My favorite way to serve this casserole is with a little dollop of jam and a dusting of powdered sugar. It adds that perfect touch of sweetness that balances the savory flavors and makes each bite a little celebration. It’s the kind of breakfast that leaves you feeling happy and full, ready for whatever the day brings.
Key Ingredients & Substitutions
Bread: I like using day-old French bread or brioche because they soak up the egg mixture well without getting mushy. If you need gluten-free, try a sturdy gluten-free bread that holds liquid well.
Ham: Cooked diced ham adds great salty flavor. You can swap with cooked turkey or bacon if that’s what you have or prefer. For a vegetarian option, try smoked tofu cubes.
Swiss Cheese: This cheese melts nicely and isn’t too sharp. Gruyère or mozzarella can also work well here, offering a creamy texture and mild flavor.
Egg Mixture: Eggs and milk form the custard base. Whole milk gives richness, but you can use a plant-based milk plus a little extra egg or a thickener if dairy-free.
Vanilla & Mustard: Vanilla adds a subtle sweet aroma, while Dijon mustard brings a touch of tang, balancing flavors. Don’t skip these—they create the flavor harmony this casserole is known for.
How Do You Make Sure the Casserole Soaks Up the Custard Well?
Getting the bread fully soaked without turning mushy can be tricky! Here’s what works best:
- Use slightly stale or day-old bread—it’s drier and soaks liquid better.
- Mix all egg and milk ingredients well and pour evenly over the bread.
- Press the bread down gently with a spatula to really help it absorb.
- Cover and refrigerate for at least an hour, or overnight if you have time—this gives the custard time to work its way through the bread.
- When baking, remove the foil near the end for a golden top without drying out the inside.
These steps help create a custard that’s soft and creamy inside with just the right firmness. I find that a little patience in soaking makes all the difference!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering all the ingredients evenly and baking the casserole through.
- Mixing bowl – a large bowl to whisk together the eggs, milk, and seasonings without spilling.
- Whisk – helps blend the custard mix smoothly for even soaking of the bread.
- Rubber spatula – great for pressing the bread down gently and scraping the bowl clean.
- Aluminum foil – to cover the casserole while it soaks and begins baking, keeping moisture in.
Flavor Variations & Add-Ins
- Swap ham for cooked turkey or bacon for a different savory meat flavor that still pairs well with the sweet touches.
- Add sliced cooked mushrooms or spinach to sneak in some veggies and boost nutrition without changing the taste too much.
- Use Gruyère or mozzarella cheese instead of Swiss for a slightly different melt and flavor profile.
- Stir in a pinch of cinnamon or nutmeg into the custard for a warm spice hint that complements the sweet and savory mix.
How to Make Monte Cristo Breakfast Casserole
Ingredients You’ll Need:
For The Casserole:
- 8 cups cubed day-old bread (French bread or brioche works well)
- 1 ½ cups diced cooked ham
- 1 ½ cups shredded Swiss cheese
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup or honey (optional, for slight sweetness)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons butter, melted (to dot on top before baking)
For Garnish and Serving:
- Fresh thyme sprigs (optional)
- Powdered sugar, for dusting (optional)
- Raspberry or strawberry jam, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus at least 1 hour of chilling time to let the bread soak in the custard mixture. Baking time is about 45-55 minutes. For best results, you can prep the night before and refrigerate overnight, so overall time from start to ready-to-eat is around 1.5 to 2 hours or overnight.
Step-by-Step Instructions:
1. Prepare Your Dish and Custard:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. In a large bowl, whisk together eggs, milk, vanilla extract, Dijon mustard, maple syrup or honey (if you like it a little sweeter), garlic powder, onion powder, salt, and freshly ground black pepper. Stir until everything is well combined.
2. Build the Casserole Layers:
Put the cubed day-old bread into the prepared dish. Sprinkle diced cooked ham and shredded Swiss cheese evenly over the bread cubes. Pour the egg and milk mixture on top evenly and use a spatula to gently press down so the bread soaks up the custard well. Dot melted butter over the surface.
3. Chill and Bake:
Cover the dish loosely with aluminum foil and refrigerate for at least 1 hour, or overnight if you have the time (this soaking step is important for a creamy inside). When ready, remove the foil and bake in the preheated oven for about 45-55 minutes. The casserole is done when the custard is fully set and the top turns a nice golden brown.
4. Let Cool and Serve:
Take the casserole out of the oven and let it cool for a few minutes so it sets. Cut into squares. If you like, garnish each piece with fresh thyme sprigs and dust a little powdered sugar on top. Serve with a spoonful of raspberry or strawberry jam on the side — that sweet touch perfectly balances the savory flavors and makes this dish a real treat!
Can I Use Frozen Bread for This Casserole?
Yes, but make sure to thaw the bread fully before cubing it. Day-old or slightly stale bread works best for soaking up the custard without becoming too soggy.
Can I Prepare This Casserole the Night Before?
Absolutely! In fact, refrigerating it overnight helps the bread soak up the flavors perfectly. Just cover it tightly and bake it fresh in the morning.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Use Instead of Ham?
You can substitute cooked turkey, bacon, or even smoked sausage to change up the flavor. For a vegetarian option, try adding sautéed mushrooms or smoked tofu cubes.