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Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole transforms a beloved sandwich into a make-ahead morning marvel, offering a delicious and convenient solution for busy mornings. This baked dish captures all the sweet and savory goodness of its namesake, making it the perfect breakfast or brunch centerpiece.
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Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration Time 2 minutes
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound brioche bread, day-old and cut into 1-inch cubes (about 8-10 cups)
  • 8 ounces thinly sliced ham, chopped
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Swiss cheese, shredded
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch salt
  • Butter for greasing the baking dish
  • Powdered sugar For Serving (Optional)
  • Raspberry jam For Serving (Optional)
  • Maple syrup For Serving (Optional)

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Spatula

Method
 

  1. Generously butter a 9x13 inch baking dish. Spread the cubed brioche bread evenly in the prepared dish.
    1 pound brioche bread, day-old and cut into 1-inch cubes, Butter
  2. Sprinkle the chopped ham evenly over the bread cubes. Then, distribute the shredded Gruyère and Swiss cheeses over the ham.
    8 ounces thinly sliced ham, chopped, 4 ounces Gruyère cheese, shredded, 4 ounces Swiss cheese, shredded
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
    6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch salt
  4. Pour the egg mixture evenly over the bread, ham, and cheese, ensuring that all the bread cubes are moistened. Gently press down on the bread with a spatula if needed to help it absorb the custard.
  5. For best results, cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the bread to fully soak up the custard, resulting in a more tender and flavorful casserole.
  6. When you're ready to bake, preheat your oven to 350°F (175°C).
  7. Remove the plastic wrap and bake uncovered for 45-55 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean.
  8. Let the Monte Cristo Breakfast Casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set up slightly.
  9. Serve warm, dusted with powdered sugar and with raspberry jam, maple syrup, or both on the side, just like its sandwich counterpart.
    Powdered sugar, Raspberry jam, Maple syrup

Notes

The recipe can be made ahead and refrigerated overnight for best results, allowing the bread to fully soak up the custard and develop more flavor. For serving, optional garnishes include powdered sugar, raspberry jam, and maple syrup.