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monte cristo breakfast casserole

(2 ratings)
Blue Ribbon Recipe by
Cheryl Peterson
Windsor Locks, CT

This is a great breakfast or brunch casserole! It tastes great and almost all of the work can be done the night before! Every time I make this it is a big hit! Serve with a selection of berry preserves if you don't want to make a sauce.

Blue Ribbon Recipe

If you love a Monte Cristo sandwich, then try this breakfast casserole. It has all the flavors of the delicious sandwich but on a more grand scale. We love that this is made the night before. In the morning, there is minimal prep work. A delicious breakfast when having company or on a holiday. The mildly sweet sauce is the perfect addition and complements the salty meats in the sandwich. Yum!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For monte cristo breakfast casserole

  • 1 lb
    day old loaf French bread, cut diagonally in to 24 slices (about ½ inch)
  • 6 lg
  • 1 c
  • 1 c
    half and half
  • 1 Tbsp
    prepared mustard
  • 1 tsp
    vanilla extract
  • 1/8 tsp
  • 1/2 tsp
  • 6 slice
    smoked ham (cut in half)
  • 6 slice
    Swiss cheese (cut in half)
  • 6 slice
    turkey (cut in half)
  • 1/4 c
    butter, melted
  • 1/2 c
    currant jelly
  • 1/4 c
  • 1/4 can
    half and half

How To Make monte cristo breakfast casserole

  • Brushing baking dish with butter.
    Using a pastry brush, butter a 9x13 inch baking dish.
  • Bread, brushed with mustard, in the baking dish.
    Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
  • Ham, cheese, and turkey layered over the bread.
    Layer ham, cheese, and turkey (in that order) over bread slices.
  • Remaining bread placed on the turkey.
    Place the remaining bread slices (mustard side down) on top of the turkey layer.
  • Brushing butter on the bread.
    Lightly brush remaining butter on top of bread slices.
  • Eggs, milk, half-n-half, and vanilla poured over the bread.
    In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
  • Oven set to preheat.
    The next morning, preheat oven to 350 degrees F (175 degrees C).
  • Flipping the pieces of bread.
    Uncover the pan and flip each sandwich. Let casserole sit out while the oven preheats.
  • Breakfast casserole baking in the oven.
    Bake casserole in preheated oven, uncovered, for 45 minutes.
  • Jelly, water, and half-n-half simmering in a saucepan.
    While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened. Serve sauce over plated casserole.