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Monte Cristo Breakfast Casserole 1

Monte Cristo Breakfast Casserole

This Monte Cristo Breakfast Casserole transforms the classic sandwich into a show-stopping morning dish with layers of buttery bread, savory ham, melty cheese, and a sweet maple drizzle. Perfect for holiday gatherings or meal prep, this ham and cheese French toast bake delivers that perfect balance of sweet and savory.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Course Breakfast, Brunch
Cuisine American, French
Servings 12 servings
Calories 425 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Whisk
  • Spatula

Ingredients
  

Casserole Base

  • 1 loaf brioche or challah bread day-old, cut into 1-inch cubes (16 ounces)
  • 1 pound deli ham thinly sliced (Black Forest or honey ham)
  • 8 ounces Swiss cheese shredded (about 2 cups)
  • 8 ounces Gruyère cheese shredded (about 2 cups), or substitute with more Swiss cheese

Custard Mixture

  • 8 large eggs
  • 2½ cups whole milk
  • ¼ cup maple syrup plus more for serving
  • 2 tablespoons Dijon mustard
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Serving

  • 2 tablespoons powdered sugar for dusting
  • ½ cup raspberry jam or preserves for serving (optional)

Instructions
 

  • Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  • Spread half of the bread cubes in an even layer across the bottom of your prepared baking dish.
  • Arrange half of the ham slices over the bread layer, followed by half of both cheeses.
  • Add another layer of bread cubes, followed by the remaining ham and cheese.
  • In a large bowl, whisk together eggs, milk, maple syrup, Dijon mustard, vanilla extract, nutmeg, salt, and pepper until well combined.
  • Pour the egg mixture evenly over the layered bread, ham, and cheese. Gently press down on the top with a spatula to help the bread absorb the liquid.
  • Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat your oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats (about 20 minutes).
  • Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly.
  • Remove from the oven and let stand for 10 minutes before serving. Dust with powdered sugar and serve with additional maple syrup and raspberry jam on the side.

Notes

For best results, use day-old bread as it will absorb the custard mixture better than fresh bread. If using fresh bread, toast the cubes for 10 minutes in a 350°F oven first.
Feel free to substitute the cheeses or ham based on your preferences. Turkey works well as a ham alternative.
The casserole can be fully prepared and refrigerated up to 12 hours before baking for the best texture.
Leftovers can be stored in the refrigerator for up to 3 days or frozen in individual portions for up to 2 months.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 24gFat: 22gSodium: 750mgFiber: 1gSugar: 12gCalcium: 35mg
Keyword Monte Cristo, Breakfast Casserole, French Toast Bake, Ham and Cheese Casserole
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