Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole Recipe

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Cheryl Peterson


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 perserves if you don't want to make a sauce.


★★★★★ 1 vote

20 Min
45 Min


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1 lb
day old loaf french bread, cut diagonally in to 24 slices (about ½ inch)
large eggs
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(s)
half and half

How to Make Monte Cristo Breakfast Casserole


  • 1Using a pastry brush, butter a 9x13 inch baking dish.
  • 2Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
  • 3Layer Ham, Cheese and Turkey (in that order) over bread slices
  • 4Place the remaining bread slices (mustard side down) on top of the turkey layer.
  • 5Lightly brush remaining butter on top of bread slices.
  • 6In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
  • 7The next morning, preheat oven to 350 degrees F (175 degrees C).
  • 8Uncover pan and flip each sandwich. Let casserole sit out while oven preheats.
  • 9Bake casserole in preheated oven, uncovered, for 45 minutes.
  • 10While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened.
  • 11Serve sauce over plated casserole.

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About Monte Cristo Breakfast Casserole

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