Monte Cristo Breakfast Casserole (Printable)
Brioche layered with ham, turkey, Swiss cheese, and raspberry preserves, soaked in custard and baked until golden.
# 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
# How To Make:
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. Sprinkle half of the ham, turkey, and Swiss cheese over the bread. Dot with half of the cream cheese cubes.
04 - Drizzle half of the raspberry preserves over the layer. Repeat with remaining bread, meats, Swiss cheese, cream cheese, and raspberry preserves.
05 - 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.
06 - 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.
07 - Cool for 10 minutes. Dust with powdered sugar and serve warm, with extra raspberry preserves on the side.
# Expert Tips:
01 -
- Its the breakfast version of that glorious moment when sweet and salty collide and everyone goes quiet for a second
- You assemble it the night before and wake up looking like a breakfast genius
02 -
- Pressing the bread down into the custard isnt optional, its what prevents dry spots in the middle
- The cream cheese cubes need to be small enough to melt but large enough to create distinct pockets of tangy creaminess
03 -
- Day-old brioche actually works better than fresh because it absorbs the custard without turning mushy
- If youre nervous about the sweet elements, start with less preserves and serve extra on the side so guests can control their own sweetness level