Monte Cristo Breakfast Casserole (Printable)

Savory-sweet layered breakfast bake with ham, turkey, Swiss, and brioche in golden custard, finished with powdered sugar.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large mixing bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until well combined.
03 - Layer half of the bread cubes evenly in the 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.
06 - Repeat with remaining bread, meats, Swiss cheese, cream cheese, and raspberry preserves.
07 - Pour the egg mixture evenly over the casserole, pressing gently to soak the bread.
08 - Cover with foil and refrigerate for at least 1 hour, or overnight for best flavor.
09 - Remove from refrigerator while oven preheats. Bake covered for 30 minutes.
10 - Uncover and bake for an additional 15 minutes or until golden and set.
11 - Cool for 10 minutes. Dust with powdered sugar and serve warm, with extra raspberry preserves on the side.

# Expert Tips:

01 -
  • The way the raspberry preserves seep into the custard creates these pockets of fruit brightness that cut through all the rich cheese and meat
  • You can assemble it the night before and just pop it in the oven, which makes you look like a breakfast genius with zero morning stress
02 -
  • The refrigeration period is not optional because the bread needs time to fully absorb the custard or you'll end up with dry, eggy patches
  • Pressing the bread down before refrigerating is the secret to preventing those dry bread cubes on top that everyone hates
03 -
  • Cube your bread and let it sit out overnight to become slightly stale, which helps it absorb custard without becoming mushy
  • Room temperature ingredients mix more easily, so pull everything out about 30 minutes before you start assembling

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