Save My sister called me at 7am on a Sunday, barely awake but craving something sweet and savory for her brunch crowd. I threw this together in fifteen minutes, praying the bread would soak up enough of that cinnamon vanilla custard while the oven preheated. When I pulled it out bubbling and golden, my skeptical brother-in-law went back for thirds without saying a word. The contrast between powdered sugar and salty ham still makes my kitchen smell like the best kind of confusion.
Last Christmas morning, my dad finally admitted he had been secretly eating leftovers cold from the refrigerator at midnight. He said the way the Swiss cheese gets slightly tangy after chilling is actually better than the first serving. Now I make double batches just to ensure there is enough for his midnight raids and everyone else breakfast too.
Ingredients
- 8 cups French bread cubes: Day old bread works best since it absorbs the custard without turning mushy, but fresh bread toasted for ten minutes does the trick too
- 8 large eggs: Room temperature eggs whisk into a smoother custard and distribute more evenly through the bread layers
- 2 cups whole milk: The fat content matters here, keeping the texture rich instead of rubbery or dry
- 1 teaspoon vanilla extract: Use real vanilla, not imitation, since this flavor shines through in every bite
- 1 teaspoon ground cinnamon: Freshly grated cinnamon or a high quality ground version makes a noticeable difference
- 1 teaspoon salt: This tiny amount balances the sweetness and pulls all the flavors together
- 2 cups shredded Swiss cheese: Gruyère adds a nuttier depth if you want to upgrade the flavor profile
- 1 cup cooked ham chopped: Diced thick cut ham provides better texture than thin deli slices
- 1 cup cooked turkey or chicken chopped: Rotisserie chicken works perfectly and saves prep time
Instructions
- Prep your baking vessel:
- Coat a 9x13 inch baking dish thoroughly with butter, getting into the corners, then preheat your oven to 350 degrees Fahrenheit
- Build the foundation:
- Toss the bread cubes with chopped ham and turkey until evenly distributed, then spread everything into your prepared dish
- Whisk the magic:
- Beat eggs, milk, vanilla, cinnamon, and salt until the mixture is completely smooth and no streaks remain
- Pour and press:
- Pour the egg custard evenly over the bread mixture, using clean hands to gently press the bread down and help it drink up the liquid
- Crown with cheese:
- Sprinkle the shredded Swiss cheese across the top, covering any visible bread corners
- Let it rest:
- Cover the dish tightly with foil and let it sit at room temperature for 15 minutes so the bread can fully absorb the custard
- Bake covered first:
- Bake for 30 minutes with the foil on, creating steam that cooks the eggs through gently
- Uncover for gold:
- Remove the foil and bake another 15 to 20 minutes until the top is golden brown and the center is set when you give the dish a gentle shake
- The waiting game:
- Let the casserole cool for 10 minutes before slicing, which helps portions hold their shape better
- Finish with flair:
- Dust generously with powdered sugar and pass warm maple syrup at the table for that true Monte Cristo experience
Save The first time I served this at a brunch, my friend Sarah asked for the recipe before she even finished her first plate. Her kids, who normally pick apart casseroles and leave half their food, demolished their servings and asked when we could have breakfast for dinner again.
Make It Your Own
Bacon crumbles or browned sausage work beautifully instead of ham, and I have even used leftover Thanksgiving turkey when that was what I had on hand. The beauty of this dish is how forgiving it is with whatever meat needs using up from your refrigerator.
Timing Is Everything
I learned the hard way that rushing the 15 minute resting period results in dry spots where the bread never fully softened. Now I use that time to clean up the mixing bowls and set the table, so I am not scrambling when the oven timer beeps.
Serving Suggestions
Fresh berries or sliced fruit add a bright contrast to all that rich cheese and custard. A simple green salad with vinaigrette also helps cut through the sweetness if you are serving this as lunch or dinner.
- Warm your maple syrup slightly before serving for that diner style experience
- Extra powdered sugar on the table lets guests adjust their own sweetness level
- Cooked scrambled eggs on the side round out the plate for heartier appetites
Save This casserole has become my go to for bringing comfort to new parents and grieving friends. Something about that warm combination of sweet and savory feels like a hug on a plate.
Recipe Guide
- → Can I prepare this dish in advance?
Yes, this bake is excellent for meal prep! Assemble the casserole the night before, cover it securely, and refrigerate. In the morning, simply bake as directed to enjoy a fresh, warm breakfast.
- → What are some good cheese alternatives for this bake?
While Swiss cheese is classic, you can enhance the flavor by substituting some or all of it with Gruyère for a nuttier taste, or even a mild cheddar for a sharper profile. Experiment to find your favorite blend!
- → Are there other meat options I can use?
Absolutely! Feel free to swap the ham and turkey with other cooked meats like crispy bacon bits, savory breakfast sausage, or even shredded chicken for a different twist on the savory element.
- → How should I serve this breakfast bake?
Serve it warm, fresh from the oven, allowing it to cool for just a few minutes before slicing. A generous dusting of powdered sugar and a drizzle of warm maple syrup are essential for that authentic Monte Cristo experience.
- → Why is it important to let the bread soak?
Allowing the bread to soak in the egg mixture ensures it fully absorbs the custard. This step is crucial for achieving a moist, fluffy interior and prevents the bread from drying out during baking, creating a uniform texture.