Monte Cristo Breakfast Casserole (Print View)

Savory-sweet breakfast bake with ham, turkey, Swiss cheese, and brioche in golden custard.

# What You Need:

→ 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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with melted butter.
02 - In a large mixing bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until thoroughly combined.
03 - Layer half of the bread cubes evenly in the prepared baking dish.
04 - Sprinkle half of the ham, turkey, and Swiss cheese over the bread. Dot with half of the cream cheese cubes.
05 - Drizzle half of the raspberry preserves over the layer. Repeat with remaining bread, meats, Swiss cheese, cream cheese, and preserves.
06 - 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.
07 - 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.
08 - Cool for 10 minutes. Dust with powdered sugar and serve warm, with extra raspberry preserves on the side.

# Expert Tips:

01 -
  • The contrast between savory ham and turkey, gooey Swiss cheese, and sweet raspberry jam creates that perfect Monte Cristo magic in every bite
  • Make it ahead the night before and wake up to a gorgeous breakfast that practically cooks itself
  • Brioche bread soaks up the custard like a dream, turning into golden edges and a soft, pudding like center
02 -
  • The refrigeration time is not optional, the bread needs those hours to fully soak up the custard or you will have dry, eggy patches
  • Pressing the bread down gently before refrigerating helps distribute the egg mixture evenly
  • Letting it rest 10 minutes after baking makes serving much cleaner and allows the custard to set
03 -
  • Cube your bread the day before and leave it out overnight to slightly dry, this helps it absorb the custard without becoming soggy
  • If the top starts browning too quickly, tent loosely with foil while the center finishes cooking

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