Monte Cristo Breakfast Casserole

The first time I brought this Monte Cristo casserole to a weekend brunch, my friend Sarah took one bite and whispered, you put raspberry jam in a breakfast bake with the most delighted look on her face. That sweet swirl against the savory ham and turkey is exactly what makes this dish so unexpectedly wonderful.

Last Christmas morning, my sister hovered around the oven watching the top turn golden, asking if we could please just taste it already. When I finally pulled it out and dusted it with powdered sugar, she grabbed a fork straight from the dish and declared it better than our usual holiday breakfast spread.

Ingredients

• Brioche or challah bread: These egg rich breads soak up the custard beautifully and stay tender instead of turning mushy. Day old actually works even better here.
• Whole milk: The fat content matters for that creamy custard texture. Skim milk just does not give you the same lush result.
• Swiss cheese: Its mild nutty flavor lets the ham and turkey shine while adding that classic Monte Cristo melty goodness.
• Ham and turkey: Use good quality deli meat here. I have found that thick cut holds up better during baking than paper thin slices.
• Raspberry preserves: This is the secret ingredient that makes it taste like a Monte Cristo. The tart raspberry cuts through all the rich cheese and meat.
• Cream cheese cubes: Little pockets of creamy tang scattered throughout the casserole. Do not skip these.

Instructions

Prepare your baking dish:

Preheat oven to 350°F and butter a 9x13 dish generously. This dish needs all the help it can get to release cleanly later.

Whisk the custard:

Beat eggs, milk, Dijon, salt and pepper until smooth. The mustard adds just enough subtle tang to tie everything together.

Start layering:

Spread half the bread cubes in the dish. Top with half the ham, turkey, Swiss cheese and cream cheese cubes. Drizzle with half those raspberry preserves.

Repeat and pour:

Add another layer of everything remaining. Pour that egg mixture evenly over the top and press down gently so every piece of bread gets soaked.

Let it rest:

Cover and refrigerate at least one hour, but overnight is even better. The bread needs time to drink up all that custard.

Bake until golden:

Cover with foil and bake 30 minutes, then uncover 15 more minutes. You want it puffed and golden with no jiggly center.

Finish with sweetness:

Let it rest 10 minutes. Dust with powdered sugar and serve with extra preserves on the side for anyone who wants more sweetness.

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My dad usually turns his nose up at fancy brunch food, but he went back for seconds of this casserole and asked if I could teach him how to make it. Something about that combination of flavors just works on a comfort level.

Make Ahead Magic

You can assemble the entire casserole the night before and just pop it in the oven in the morning. Actually, the flavors meld even better overnight. I have made this for Christmas morning and it is the best gift you can give yourself.

Bread Choices Matter

I have tried this with regular sandwich bread and it just does not hold up the same way. Brioche or challah have that tight crumb and rich texture that stays fluffy even after soaking in custard all night. Worth the extra trip to the bakery.

Serving Suggestions

This casserole is rich enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the heaviness beautifully. Fresh fruit on the side adds brightness too.

• Maple syrup on the table for the sweet tooths in your life
• Warm extra raspberry preserves in a small bowl for easy drizzling
• Coffee and mimosas, because brunch

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There is something so satisfying about turning a beloved sandwich into a casserole that feeds a crowd. This one has earned its permanent spot in my brunch rotation.

Recipe FAQs

→ Can I prepare this casserole the night before?

Yes, actually refrigerating overnight is recommended. The bread absorbs more of the custard, resulting in a creamier texture and deeper flavor throughout.

→ What type of bread works best?

Brioche or challah are ideal because their rich, eggy texture holds up well during soaking and baking. Day-old bread actually works better than fresh since it absorbs the custard without becoming mushy.

→ Can I substitute the meats?

You can use leftover holiday turkey or ham, or swap in cooked chicken. For a vegetarian version, omit the meats entirely and add more cheese or vegetables like spinach and mushrooms.

→ Why include raspberry preserves?

The raspberry preserves provide the essential sweet element that balances the savory ham, turkey, and Swiss cheese. This sweet-savory contrast is what defines the classic Monte Cristo flavor profile.

→ How do I know when it's done baking?

The casserole is finished when the top is golden brown, the edges are bubbling, and a knife inserted in the center comes out clean. The custard should be set, not jiggly or runny.

→ Can I freeze this casserole?

Assemble and freeze unbaked for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. Leftover baked portions can be frozen for 1-2 months and reheated in the microwave.