Monte Cristo Breakfast Casserole (Print Version)
Savory-sweet layered casserole with ham, turkey, Swiss cheese, brioche, and raspberry preserves, finished with golden egg custard and powdered sugar.
# 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
# How-To Steps:
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.
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 -
- It transforms everything you adore about that diner sandwich into a make ahead breakfast that feeds a crowd
- The brioche soaks up that creamy custard while the meats and cheese melt into perfect pockets of savory goodness
02 -
- Overnight resting transforms this from good to extraordinary, so plan ahead when possible
- The custard needs time to fully soak into the bread or you will have dry patches in the finished dish
03 -
- Cut your cream cheese into very small cubes so they melt and distribute evenly throughout
- Don't skip the pressing step after pouring the custard, this ensures every piece of bread gets properly soaked