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A golden brown Monte Cristo Breakfast Casserole dusted with powdered sugar and served with raspberry jam.
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Monte Cristo Breakfast Casserole

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 485kcal

Ingredients

  • 1 lb Brioche or Challah bread, cut into 1-inch cubes
  • 8 oz Deli ham, diced
  • 2 cups Shredded Swiss cheese
  • 8 Large egg s
  • 2 cups Whole milk
  • 1/2 cup Heavy cream
  • 1 tsp Vanilla extract
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Sal t
  • 1/4 cup Powdered sugar for dusting
  • 1/2 cup Raspberry preserves for serving

Instructions

  • Grease a 9x13 inch ceramic baking dish with butter or non-stick cooking spray.
  • Distribute half of the bread cubes evenly across the bottom of the prepared dish.
  • Layer the diced ham and shredded Swiss cheese over the bread cubes in an even layer.
  • Top with the remaining bread cubes, ensuring even coverage.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, nutmeg, and salt until fully emulsified.
  • Pour the egg mixture slowly over the bread layers, ensuring all bread cubes are moistened. Press down lightly with a spatula to assist absorption.
  • Cover the dish and refrigerate for a minimum of 2 hours, though overnight is preferred for optimal texture.
  • Preheat the oven to 350°F (175°C).
  • Bake uncovered for 40 to 45 minutes, or until the custard is set and the top cubes are golden brown and crisp.
  • Remove from the oven and allow to rest for 5 minutes. Dust heavily with powdered sugar and serve warm with a side of raspberry preserves.