Monte Cristo Breakfast Casserole (Printable)

Savory-sweet layered breakfast bake with ham, turkey, Swiss cheese, brioche, and raspberry hints.

# What You 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 (175°C). 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. Drizzle half of the raspberry preserves over the layer.
04 - 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.
06 - Cover with foil and refrigerate for at least 1 hour, or overnight for best flavor.
07 - 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.
08 - Cool for 10 minutes. Dust with powdered sugar and serve warm, with extra raspberry preserves on the side.

# Expert Tips:

01 -
  • The contrast between savory ham and turkey against sweet raspberry jam hits every craving at once
  • You can assemble it the night before and wake up to something that feels like a restaurant brunch
  • Brioche soaks up the custard like a dream, turning pillowy soft while still holding its shape
02 -
  • The refrigeration step is not optional, the bread needs time to fully soak up the custard or you will end up with dry spots
  • Letting the casserole rest for 10 minutes after baking makes a huge difference in how cleanly it cuts and serves
03 -
  • Cut the cream cheese into very small cubes while it is still cold so they do not clump together
  • If the bread is fresh, let the cubes sit out for an hour to dry slightly so they soak up the custard without getting soggy

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