Save The smell of cinnamon and melted cheese pulled everyone out of bed before I even called them down. I was testing this casserole on a lazy Sunday, half-convinced that sweet and savory couldn't possibly work in the same dish. But then I watched my husband pour maple syrup over his second slice, and my skepticism vanished. This became our go-to when we wanted breakfast to feel like an occasion without the fuss of flipping individual sandwiches.
I made this the morning my sister visited with her kids, and they kept asking if it was dessert or breakfast. I told them it was both, and they accepted that answer with zero complaints. We sat around the table longer than usual that day, everyone going back for just one more square. It's funny how a casserole can slow down a morning in the best way.
Ingredients
- French bread: Day-old bread works beautifully here because it soaks up the custard without turning to mush.
- Eggs: They bind everything together and give the casserole that custardy richness.
- Whole milk: Don't skimp on the fat content, it makes the texture silky and luxurious.
- Vanilla extract: A little vanilla amplifies the sweetness without adding sugar.
- Ground cinnamon: It's the bridge between the sweet topping and savory filling.
- Salt: Just enough to balance the sweetness and bring out the cheese and meat flavors.
- Swiss cheese: It melts into creamy pools and has that nutty flavor Monte Cristos are known for.
- Cooked ham: Adds a smoky, salty punch that contrasts perfectly with the cinnamon custard.
- Cooked turkey or chicken: Keeps it hearty without being too heavy.
- Powdered sugar: A snowy dusting that makes it look bakery-worthy.
- Maple syrup: The final drizzle that ties the whole sweet and savory thing together.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish generously. This prevents sticking and makes cleanup so much easier.
- Layer the base:
- Toss bread cubes with chopped ham and turkey in a large bowl, then spread the mixture evenly in your prepared dish. The bread should fill the pan in a fluffy, even layer.
- Mix the custard:
- Whisk together eggs, milk, vanilla, cinnamon, and salt until the mixture is smooth and the cinnamon is fully blended. Pour it slowly over the bread, pressing down gently so every cube gets soaked.
- Add the cheese:
- Sprinkle Swiss cheese evenly across the top. It will melt into golden, bubbly patches as it bakes.
- Let it rest:
- Cover the dish with foil and let it sit at room temperature for 15 minutes. This gives the bread time to absorb the custard fully.
- Bake covered:
- Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and helps the casserole cook evenly.
- Finish uncovered:
- Remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set. You'll know it's done when the edges pull away slightly and the cheese is browned in spots.
- Cool and serve:
- Let the casserole rest for 10 minutes before slicing. Dust with powdered sugar and drizzle with warm maple syrup right before serving.
Save The first time I served this at a brunch potluck, someone asked for the recipe before they even finished their slice. I realized then that it wasn't just tasty, it was the kind of dish people actually remember. Now I make it whenever I want to feel like a breakfast hero without breaking a sweat.
Make It Your Own
I've swapped Gruyère for half the Swiss when I want a richer, more grown-up flavor. My neighbor uses sharp Cheddar and says her kids devour it. You can also toss in crumbled bacon or cooked sausage if you want a heartier, smokier vibe.
Timing and Storage
Assemble this the night before, cover it tightly, and refrigerate. In the morning, just pull it out, let it sit while the oven preheats, and bake as directed. Leftovers keep in the fridge for up to three days and reheat beautifully in the oven or microwave.
Serving Suggestions
I like to serve this with fresh berries on the side to cut through the richness. A handful of sliced strawberries or blueberries adds color and a little tartness that balances the syrup. Sometimes I'll set out extra powdered sugar and let everyone dust their own slice.
- Serve with a fruit salad or fresh berries for brightness.
- Offer extra maple syrup and jam on the side for those who like it sweeter.
- Pair with crispy bacon or breakfast sausage if you want a full spread.
Save This casserole turns any morning into something special without demanding much from you. Make it once, and it'll become the dish you reach for when you want to feed people well and still enjoy the morning yourself.
Recipe Q&A
- → Can I prepare this casserole the night before?
Absolutely. Assemble the entire casserole, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 20-30 minutes while the oven preheats, then bake as directed. The flavors actually develop better with this overnight rest.
- → What type of bread works best for this casserole?
French bread is ideal because it has a sturdy texture that holds up well to the egg mixture without becoming mushy. Day-old or slightly stale bread works even better since it absorbs the custard more readily. Brioche or challah would make excellent substitutes for a richer twist.
- → Can I substitute the meats?
Yes, feel free to use bacon, sausage, or even leftover roasted chicken in place of the ham and turkey. Just keep the total amount of meat around 2 cups to maintain the right balance with the bread and custard mixture.
- → Why add powdered sugar and maple syrup to a savory casserole?
That's the signature Monte Cristo touch. The classic sandwich is essentially a ham and cheese sandwich dipped in French toast batter, so the sweet elements balance the savory meats and cheese perfectly. The powdered sugar adds a delicate sweetness while the maple syrup ties everything together.
- → How do I know when the casserole is done baking?
The casserole is ready when the center is set and no longer jiggly, the top is golden brown, and a knife inserted near the center comes out clean. The cheese should be melted and slightly bubbly. Letting it rest for 10 minutes after baking helps it set further for cleaner slices.