This Monte Cristo Breakfast Casserole brings all the flavors of the classic fried sandwich into a simple, baked dish that's perfect for feeding a crowd. It's got the sweet-savory combo of French toast, ham, and Swiss cheese, but it's lighter and easier—no deep-frying required.
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I've streamlined the ingredients and steps so you can get it on the table in about an hour, with most of that time hands-off in the oven. The result is a golden, puffy casserole with crispy edges and a soft, custardy center that everyone will love.
Why You'll Love This Recipe
About the Ingredients
8 cups (about 10 oz / 280g) day-old French bread, cut into 1-inch cubes
Stale bread soaks up the custard without turning mushy. If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out.
8 oz (225g) deli ham, diced
Use leftover ham or smoked turkey for a different flavor. Look for low-sodium ham to control saltiness.
2 cups (8 oz / 225g) shredded Swiss cheese
Gruyère or Emmental also work well. Buy a block and shred it yourself for better melting.
6 large eggs
Large eggs are standard. If you only have medium, use 7.
1 ½ cups (360ml) skim milk
Any milk works; whole milk makes it richer. For a dairy-free version, use unsweetened almond milk.
2 tbsp (30ml) maple syrup
Real maple syrup adds depth. You can substitute honey or agave nectar, but the flavor will change slightly.
1 tsp Dijon mustard
Adds a subtle tang that brightens the dish. Yellow mustard can be used in a pinch.
½ tsp ground nutmeg
A classic French toast spice. Cinnamon or pumpkin pie spice can be substituted.
¼ tsp salt
Fine sea salt is best. Adjust based on the saltiness of your ham.
¼ tsp black pepper
Freshly ground pepper adds a nice kick. Omit if you prefer a milder flavor.
Powdered sugar, for dusting
Optional, but a light dusting adds sweetness and a pretty finish. You can skip it to cut sugar.
Tips & Tricks
Don't over-soak the bread
If you let the casserole sit too long (more than 8 hours), the bread can become too soft. Aim for 30 minutes to overnight, but no longer.
Use a large baking dish
Make sure your dish is big enough so the custard can soak evenly. If it's too full, the top may burn before the center sets.
Let it rest before cutting
Allow the casserole to sit for 5-10 minutes after baking. This helps it set and makes clean slices.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray.
2. Layer Bread and Ham
Spread half of the bread cubes in the dish, top with half of the ham and half of the Swiss cheese. Repeat with remaining bread, ham, and cheese.
3. Whisk Custard
In a large bowl, whisk together eggs, milk, maple syrup, Dijon mustard, nutmeg, salt, and pepper until well combined and slightly frothy.
4. Pour Custard
Slowly pour the custard evenly over the bread mixture. Press down gently with a spatula to ensure all bread is soaked.
5. Let Soak
Let the casserole sit at room temperature for 15 minutes, or cover and refrigerate overnight. This allows the bread to absorb the custard.
6. Bake Casserole
Bake for 35-40 minutes, or until the top is golden brown and the center is set (internal temperature reaches 165°F / 74°C). If the top browns too quickly, cover loosely with foil.
7. Rest and Serve
Remove from oven and let rest for 5-10 minutes. Dust with powdered sugar, slice, and serve warm.
Delicious Variations
Turkey and Cranberry
Swap ham for sliced turkey and add a layer of whole-berry cranberry sauce before baking.
Vegetarian
Omit the ham and add sautéed mushrooms or spinach for a savory twist.
Sweet & Spicy
Add a pinch of cayenne pepper to the custard and use pepper jack cheese instead of Swiss.
How to Store Monte Cristo Breakfast Casserole — The Skinny Fork
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave individual portions for 1-2 minutes until warm.
Frequently Asked Questions
Q: Can I make this Monte Cristo casserole ahead of time?
Yes, you can assemble the casserole the night before, cover it, and refrigerate. In the morning, bake it straight from the fridge, adding 5-10 minutes to the cook time.
Q: What can I use instead of Swiss cheese?
Gruyère, Emmental, or even mozzarella work well. For a sharper flavor, try sharp cheddar or Gouda.
Q: How do I know when the casserole is done?
The top should be golden brown and puffed, the edges bubbling, and the center should be set (internal temperature of 165°F / 74°C). Insert a knife in the center; it should come out clean.
Q: Can I use regular bread instead of French bread?
Yes, any sturdy bread like sourdough or ciabatta works. Avoid soft sandwich bread, which can become mushy.
Q: Is this casserole gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free bread and ensuring your ham and mustard are gluten-free.
I hope you enjoy this Monte Cristo Breakfast Casserole as much as I do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media with #skinnyforkrecipes. Happy cooking!
Monte Cristo Breakfast Casserole — The Skinny Fork
Monte Cristo Breakfast Casserole: a creamy, crispy baked French toast-style dish with ham and Swiss, perfect for brunch.
🧂 Ingredients
- 8 cups (about 10 oz / 280g) day-old French bread, cut into 1-inch cubes
- 8 oz (225g) deli ham, diced
- 2 cups (8 oz / 225g) shredded Swiss cheese
- 6 large eggs
- 1 ½ cups (360ml) skim milk
- 2 tbsp (30ml) maple syrup
- 1 tsp Dijon mustard
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp black pepper
- Powdered sugar, for dusting
📋 Instructions
- 1Preheat and Prep Pan — Preheat oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray.
- 2Layer Bread and Ham — Spread half of the bread cubes in the dish, top with half of the ham and half of the Swiss cheese. Repeat with remaining bread, ham, and cheese.
- 3Whisk Custard — In a large bowl, whisk together eggs, milk, maple syrup, Dijon mustard, nutmeg, salt, and pepper until well combined and slightly frothy.
- 4Pour Custard — Slowly pour the custard evenly over the bread mixture. Press down gently with a spatula to ensure all bread is soaked.
- 5Let Soak — Let the casserole sit at room temperature for 15 minutes, or cover and refrigerate overnight. This allows the bread to absorb the custard.
- 6Bake Casserole — Bake for 35-40 minutes, or until the top is golden brown and the center is set (internal temperature reaches 165°F / 74°C). If the top browns too quickly, cover loosely with foil.
- 7Rest and Serve — Remove from oven and let rest for 5-10 minutes. Dust with powdered sugar, slice, and serve warm.
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