Go Back
A close-up shot of a golden-brown Monte Cristo Breakfast Casserole in a baking dish, showcasing the melted swiss cheese and ham layers.

Monte Cristo Breakfast Casserole: The Ultimate Sweet & Savory Brunch

This Monte Cristo Breakfast Casserole transforms the classic sweet and savory sandwich into an easy, make-ahead brunch masterpiece. Layers of ham, Swiss cheese, and brioche are soaked in a rich egg custard for a deliciously simple, crowd-pleasing dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf brioche or challah bread about 16 oz, cut into 1-inch cubes (day-old is best)
  • 1 lb sliced deli ham Black Forest or Virginia ham work well
  • 8 oz Swiss cheese sliced or shredded
  • 8 large eggs
  • 2 cups milk whole milk is preferred
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp butter melted, for the dish
  • Powdered sugar for dusting
  • Raspberry jam for serving

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Brush the bottom and sides of a 9x13 inch baking dish with melted butter.
  2. Arrange half of the bread cubes in a single layer in the prepared dish. Top evenly with the sliced ham, followed by the Swiss cheese. Scatter the remaining bread cubes over the cheese.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and ground nutmeg until thoroughly combined.
  4. Pour the egg mixture evenly over the casserole. Gently press down on the bread cubes to help them absorb the custard. Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight.
  5. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature for 20 minutes. Bake, uncovered, for 45-55 minutes, until the top is golden brown and puffed, and a knife inserted in the center comes out clean.
  6. Let the casserole rest for 10 minutes before slicing. Dust with powdered sugar and serve warm with raspberry jam on the side.

Notes

For the best results, use day-old bread as it absorbs the custard better without becoming soggy.
Feel free to substitute Gruyère or Provolone cheese for the Swiss.
Ensure the casserole is fully chilled and has soaked for at least 4 hours to achieve the perfect texture.