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Ultimate Make-Ahead Monte Cristo Breakfast Casserole (Sweet & Savory Brunch)

A thick slice of Monte Cristo breakfast casserole, dusted heavily with powdered sugar, served on a white plate.
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Prepare this easy Monte Cristo Breakfast Casserole the night before for a satisfying, sweet and savory brunch bake. It combines ham, Swiss cheese, and French toast-style bread soaked in custard, perfect for feeding a crowd.

Ingredients

Scale
  • 12 slices thick-cut bread (Challah or Brioche recommended)
  • 1 pound thinly sliced deli ham
  • 1 pound thinly sliced deli turkey
  • 12 slices Swiss cheese
  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon granulated sugar
  • 1/4 cup melted butter (for greasing)
  • Powdered sugar, for dusting
  • Maple syrup or raspberry jam, for serving

Instructions

  1. Lightly grease a 9×13 inch baking dish with melted butter.
  2. Cut the bread slices into 1-inch cubes.
  3. Arrange half of the bread cubes in a single layer in the prepared baking dish.
  4. Layer half of the ham, half of the turkey, and half of the Swiss cheese over the bread layer.
  5. Repeat the layers: remaining bread cubes, remaining ham, remaining turkey, and remaining Swiss cheese. Press down lightly.
  6. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and granulated sugar until fully combined. This is your custard mixture.
  7. Slowly pour the custard mixture evenly over the layered bread, meat, and cheese in the baking dish. Press down gently to help the bread absorb the liquid.
  8. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak completely.
  9. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  10. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and a knife inserted near the center comes out clean.
  11. Let the casserole rest for 10 minutes before slicing.
  12. Dust generously with powdered sugar before serving. Serve warm with maple syrup or jam on the side.

Notes

  • For the best make-ahead results, assemble the casserole completely the night before and keep it covered in the refrigerator.
  • If you are short on time, you can let the casserole sit at room temperature for 30 minutes before baking if it was refrigerated.
  • Use high-quality, sturdy bread so it holds up to the custard soaking process.
  • For extra richness, you can substitute half the milk with heavy cream in the custard mixture.

Nutrition

Find it online: https://cookingbyfelix.com/monte-cristo-breakfast-casserole/