Monte Cristo Casserole

This make-ahead Monte Cristo Casserole is the ultimate! It features smoky ham and gooey cheese all soaked in a decadent creamy egg custard. It’s perfect for special occasions, brunch gatherings, Easter breakfast and Christmas morning.

Ingredients to Make Monte Cristo Casserole Recipe

This monte cristo breakfast casserole combines the popular sandwich typically made on the stovetop with french toast. It’s a terrific make-ahead option for special occasions and the holidays when you can prep breakfast in advance. Ingredients you’ll need to make Monte Cristo Breakfast Casserole: (Scroll down for the full printable recipe card.)

Ham – Sliced fully cooked ham is classic for monte cristo sandwiches.
Bread – 12 slices firm white bread, one loaf of french bread or sourdough bread.
Cheese – Shredded Swiss cheese forms the edible “glue” to hold the sandwiches together.
Mayo and Mustard – Mayonnaise and Dijon mustard add flavor and expands the flavor profile.
Whole Eggs – Large eggs form the base of the egg custard.
Liquid – Heavy cream or half and half adds moisture.
Seasonings – Salt, granulated garlic or garlic powder, onion powder, ground mustard and ground nutmeg.
Garnishes and Serving – Powdered sugar for dusting the tops and raspberry jam for sweetness.

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How to Make the BEST Monte Cristo Casserole Recipe

Make the Cheese Mixture – Mix together 3 cups Swiss cheese with mayonnaise and Dijon mustard.
Spread on Bread Slices – Divide the cheese mixture between the bread slices, spreading in a thin layer from end to end.
Add Ham and Form Sandwiches – Arrange ham slices over the cheese on 6 bread slices. Top with matching slice of bread, then cut through the middle making 2 even pieces.
Prepare Dish – Spray a deep 13×9-inch baking dish with nonstick cooking spray or brush with softened butter.
Make Egg Mixture – Whisk together the heavy cream, eggs, salt, granulated garlic, onion, powder, ground mustard and ground nutmeg until fully combined.
Dip Sandwiches – Dip sandwiches on both sides into the egg mixture. Arrange sandwich halves in the dish, overlapping.
Add to Dish – Slowly pour the remaining egg mixture evenly over the bread, allowing it to soak into the bread. Lift the pieces gently to pour over any bread slices that are covered. Sprinkle the top with the reserved shredded swiss cheese.
Chill – Cover with plastic wrap and chill for at least 4 hours, preferably overnight.
Heat Oven: Preheat the oven to 350°F.
Bring Dish to Room Temperature: Remove the casserole dish from the fridge and let stand for 20 minutes to come to room temperature. Remove the plastic wrap.
Oven: Bake per the recipe until lightly golden brown and puffed.
Serve: Let stand for 5 minutes then serve dusted with powdered sugar and raspberry preserves.

Tips for Making Monte Cristo Casserole

Kitchen Equipment You’ll Need: Large 13×9-inch casserole dish or cake pan, whisk, measuring cups, measuring spoons, cheese grater, large bowl, medium bowl and plastic wrap.
Don’t Be Shy with the Confectioner’s Sugar: One of the most addictive things about a monte cristo is the sweet and savory flavor profile. That’s firmly present when you dust the top with a generous amount of powdered sugar and serve it with a side of preserves. I like to dust the servings before and after plating.
Use Similar Size Slices of Bread: When creating the sandwiches, it’s best to use bread that’s similar in thickness and height. If not, the casserole won’t bake evenly.
Dip Don’t Soak: It’s not necessary to soak the sandwiches, just a quick dip will do!

Recipe Variations

Slicing Options: You may choose to cut the sandwiches into quarters and arrange them side by side in the baking dish. You should do this particularly if you want the egg custard to soak the entire sandwich. I’m demonstrating how the casserole will turn out when using half sandwich portions which will give you more of a crusty texture to the end result. I did cut one sandwich diagonally into four pieces and arranged it down the middle of the dish to fit all of the sandwiches.
Bread: The bread I used in this casserole was around 3.5-4 inches tall. I mention this, as a thicker loaf of bread will allow more of the bread to be exposed and stick out of the egg custard. You can use white bread, french loaf of bread or sourdough bread. A firm bread works best with even slices.
Protein: You could use Canadian bacon or turkey ham in place of classic smoked ham. You can also use deli ham or deli turkey.
Spices: Nutmeg gives just a hint of spice to the eggs. You could also add black pepper to your taste.
Herbs: You may choose to add fresh herbs to the cheese such as parsley or chives.
Cheese: Swiss cheese is a classic ingredient used for making monte cristo’s. You could use a different cheese such as gruyere cheese or cheddar cheese, if that suits your personal taste best.

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Storage and Leftovers

Leftovers: Store leftover Monte Cristo Casserole in an airtight container or covered with plastic wrap or aluminum foil chilled in the refrigerator for up to 3 days.
Reheating: You can reheat in a 350°F oven, an air fryer, or gently in single servings in the microwave.
Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Breakfast Casseroles to Make

Hashbrown Breakfast Casserole is a fan favorite!
Sausage Egg and Cheese Breakfast Casserole uses crescent rolls for the crust.
My recipe for Giddy Up and Go Breakfast Cobbler was inspired by my son’s when they were toddlers. They still love it!
Asiago Cheese Italian Sausage Strata is a holiday must-make.
Drizzle this Ham and Swiss Cheese Brunch Delight with maple syrup just before serving.
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Individual Size Breakfast Egg Muffins are made in a cupcake pan.
Tater Tot Italian Sausage Breakfast Casserole can be served at any meal.

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