Monte Cristo Breakfast Casserole (Printable Version)

A savory-sweet breakfast bake inspired by the classic Monte Cristo sandwich, featuring layers of ham, turkey, Swiss cheese, and brioche in a golden egg custard.

# Ingredient List:

→ Bread & Dairy

01 - 8 slices brioche or challah bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 6 large eggs
04 - 1 1/2 cups shredded Swiss cheese
05 - 1/2 cup cream cheese, cubed and softened
06 - 2 tbsp unsalted butter, melted

→ Meats

07 - 1 cup cooked ham, diced
08 - 1 cup cooked turkey breast, diced

→ Sweet & Seasoning

09 - 1/4 cup raspberry preserves (plus extra for serving)
10 - 1 tbsp Dijon mustard
11 - 1/2 tsp black pepper
12 - 1/4 tsp kosher salt
13 - 2 tbsp powdered sugar, for dusting

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large mixing bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until well combined.
03 - Layer half of the bread cubes evenly in the baking dish. Sprinkle half of the ham, turkey, and Swiss cheese over the bread. Dot with half of the cream cheese cubes. Drizzle half of the raspberry preserves over the layer.
04 - Repeat with remaining bread, meats, Swiss cheese, cream cheese, and raspberry preserves.
05 - Pour the egg mixture evenly over the casserole, pressing gently to soak the bread. Cover with foil and refrigerate for at least 1 hour, or overnight for best flavor.
06 - Remove from refrigerator while oven preheats. Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes or until golden and set.
07 - Cool for 10 minutes. Dust with powdered sugar and serve warm, with extra raspberry preserves on the side.

# Expert Tips:

01 -
  • The magic of a Monte Cristo sandwich transformed into an elegant make ahead brunch that feels special without the morning fuss
  • That raspberry jam running through the layers creates little pockets of sweet that balance the salty meats in the most perfect way
02 -
  • That refrigeration time is non negotiable. I once tried rushing it and the bread never fully soaked up the custard, leaving weird soggy and dry patches.
  • The powdered sugar might seem strange on breakfast, but it is what makes this a Monte Cristo instead of just a ham casserole.
03 -
  • Let the casserole rest 10 minutes before cutting. It holds together better and gives you those pretty clean slices.
  • Use room temperature ingredients. Cold eggs and milk can make the custard seize up slightly when whisked.

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