Save to Pinterest My sister used to host these elaborate Sunday brunches where everyone showed up in pajamas and left three hours later in a food coma. One morning she pulled this golden, puffy casserole from the oven and dusted it with powdered sugar like she was some kind of brunch wizard. The whole kitchen smelled like cinnamon and melted cheese, which shouldn't work together but absolutely does. I begged her for the recipe, and she laughed and said it was just a deconstructed Monte Cristo that didn't require frying anything at 9 a.m. I've been making it ever since, and it never fails to impress.
The first time I served this to my in-laws, my father-in-law ate two servings before anyone else had finished their first. He kept saying he couldn't figure out if it was breakfast or dessert, and my mother-in-law just smiled and said that was exactly the point. Now they request it every holiday morning, and I've started keeping the ingredients stocked just in case. It's become our family's unofficial celebration dish, the thing that makes any morning feel a little more special.
Ingredients
- French bread: Day-old bread works best because it soaks up the custard without turning to mush, and those sturdy cubes hold their shape during baking.
- Eggs: They create the rich custard base that binds everything together and gives the casserole structure once baked.
- Whole milk: The fat content makes the custard creamy and tender, though half-and-half works if you want it even richer.
- Vanilla extract: Just a teaspoon adds warmth and rounds out the cinnamon without making it taste like dessert.
- Ground cinnamon: This is what gives you that classic French toast vibe and makes your kitchen smell incredible.
- Salt: It balances the sweetness and brings out the savory flavors of the ham and cheese.
- Swiss cheese: It melts beautifully and has that nutty, mild flavor that doesn't overpower the other ingredients.
- Cooked ham: Use good deli ham or leftover holiday ham, chopped into bite-sized pieces for even distribution.
- Cooked turkey or chicken: Rotisserie chicken is my go-to shortcut, but leftover Thanksgiving turkey works wonderfully too.
- Powdered sugar: A light dusting before serving gives it that authentic Monte Cristo look and a hint of sweetness.
- Maple syrup: The finishing touch that ties everything together and lets everyone customize their sweetness level.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and generously grease a 9x13-inch baking dish so nothing sticks. I like using butter for extra flavor, but cooking spray works just fine.
- Layer the base:
- Toss those bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in your prepared dish. It should look like a hearty, jumbled mess at this point.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth and slightly frothy. Pour this slowly over the bread mixture, pressing down gently with a spatula to help the liquid soak in.
- Add the cheese:
- Sprinkle the shredded Swiss cheese evenly across the top, making sure you get good coverage. The cheese will melt down into all the nooks and crannies as it bakes.
- Let it rest:
- Cover the dish with foil and let it sit for 15 minutes at room temperature so the bread can really absorb that custard. This step makes all the difference in texture.
- Bake covered:
- Slide the covered dish into the oven for 30 minutes. This gentle start helps everything cook through evenly without drying out the top.
- 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 jiggle the pan. The cheese should be bubbling and gorgeous.
- Cool and serve:
- Let it rest for 10 minutes before slicing, then dust with powdered sugar and pass the maple syrup. The brief rest helps it hold together when you cut into it.
Save to Pinterest I brought this to a potluck brunch once, and three different people asked if I'd catered it. One friend stood by the dish guarding the last piece until her husband could get seconds. It's funny how a casserole can make you feel like a culinary genius when really you just layered some ingredients and let the oven do the work. That's the magic of it though, minimal effort with maximum wow factor.
Make-Ahead Magic
Assemble the entire casserole the night before, cover it tightly with plastic wrap and then foil, and refrigerate it overnight. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding about 10 extra minutes to the covered baking time. I do this almost every time now because waking up to a ready-to-bake breakfast is a gift you give your future self. The flavors actually deepen overnight as the bread soaks up all that cinnamon custard.
Cheese and Meat Swaps
Gruyère brings a richer, nuttier flavor if you want to get fancy, while sharp Cheddar adds a bolder bite that some people prefer. I've used leftover rotisserie chicken, turkey bacon, even crumbled breakfast sausage depending on what's in the fridge. One time I added thinly sliced prosciutto and fontina, and it felt almost elegant enough for a wedding brunch. The formula is forgiving, so use what you have and what your crowd loves.
Serving and Storage
Serve this warm with a light dusting of powdered sugar and a small pitcher of warm maple syrup on the side. Fresh berries or a simple fruit salad on the side cuts through the richness beautifully. Leftovers keep in the fridge for up to three days and reheat wonderfully in the oven or microwave, though the texture is best when gently rewarmed in a low oven.
- Wrap individual portions in foil and freeze for up to a month, then reheat straight from frozen at 350°F for about 25 minutes.
- If you like a crispier top, broil for the last 2 minutes of baking but watch it closely so the cheese doesn't burn.
- Add a handful of fresh thyme or chives to the custard for a savory herby twist that balances the sweetness.
Save to Pinterest This casserole has saved me on countless mornings when I needed something impressive but didn't have the energy to stand over a stove. It's proof that the best recipes are the ones that feel special without making you work too hard. Dust it with powdered sugar, pour the syrup, and watch everyone's faces light up.
Recipe FAQs
- → Can I prepare this the night before?
Yes, assemble the entire casserole the night before, cover tightly, and refrigerate. In the morning, let it sit at room temperature for 15-20 minutes before baking as directed.
- → What type of bread works best?
French bread works ideally because it absorbs the custard well while maintaining structure. Day-old or slightly stale bread is even better as it soaks up the egg mixture without becoming mushy.
- → Can I use different meats?
Absolutely. While ham and turkey are traditional, you can substitute bacon, sausage, or leftover chicken. The key is using cooked, chopped meats that distribute evenly throughout the layers.
- → Why add powdered sugar and maple syrup?
These toppings create the classic Monte Cristo experience—balancing the savory ham, turkey, and Swiss cheese with sweetness. The powdered sugar adds a light dusting while maple syrup provides warm richness.
- → How do I know when it's done baking?
The casserole is ready when the center is set (no liquid egg visible) and the top is golden brown. A knife inserted near the center should come out clean. The cheese should be melted and slightly bubbly.
- → Can I freeze leftovers?
Yes, individual portions freeze well for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.