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Monte Cristo casserole takes everything you love about the classic sandwich and turns it into an easy, crowd-sized bake. Buttery bread cubes soak up a rich, mustard-kissed custard, layered with ham, turkey, and plenty of melted Gruyere. Instead of flipping sandwiches one by one, this recipe feeds everyone at once. A dusting of powdered sugar and a spoonful of raspberry preserves finish it off with that signature sweet-and-savory contrast.

A slice of monte cristo casserole on a plate with green grapes.
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For another make-ahead option, try our salmon breakfast casserole (strata). It’s hearty, flavorful, and perfect for feeding a crowd.

Here’s Why This Monte Cristo Strata Recipe Works

Sweet and savory balance: Ham, turkey, Gruyere, and a hint of mustard pair perfectly with powdered sugar and raspberry preserves.

Custard-soaked bread: Buttery cubes absorb the rich egg mixture, baking up tender inside with golden edges.

Make-ahead friendly: Assemble it the night before and bake in the morning. Ideal for brunch or holiday mornings.

Feeds a crowd: No griddling sandwiches one by one; this casserole serves everyone at once.

Ingredients used to for the monte cristo casserole.

Overnight breakfast recipes like this one are perfect for weekend brunches or family gatherings. This breakfast casserole is similar to our ham and cheese strata, but it has a sweet finish.

Recipe Tips

Dry out the bread: Use day-old cubes or bake fresh ones at 225°F until crisp, so they soak up the custard properly.

Pick a sturdy loaf: Rustic sourdough or Pugliese holds up best. Skip soft sandwich bread.

Trim the crusts: They don’t absorb evenly and can throw off the texture.

Press the layers: A gentle press helps the custard saturate the bread all the way through.

Grease the foil: Lightly oil the underside before covering so it won’t stick to the top.

Let it rest before baking: If you have the time, let the assembled casserole sit for 30 minutes (or overnight in the fridge) so the bread fully absorbs the custard.

Bake uncovered at the end: Remove the foil for the last 10–15 minutes so the top turns golden and lightly crisp.

Check doneness in the center: The middle should be set but still slightly soft; if it jiggles too much, give it a few more minutes.

Cool briefly before slicing: A short rest makes it easier to cut clean portions without everything sliding apart.

For more easy breakfast casserole, try our overnight French toast bake.

A spatula lifting a slice of a ham and turkey casserole.

Monte Cristo Breakfast Casserole

Monte Cristo casserole delivers all the sweet-and-savory comfort of the classic sandwich in a shareable bake. Serve it warm with a spoonful of jam and let the oven do the work. For another brunch casserole, try our poblano chorizo breakfast bake.

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Layered cake with powdered sugar, berry jam, and grapes on a plate.
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
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Monte Cristo Breakfast Casserole

By Pat Nyswonger
This Monte Cristo casserole layers ham, turkey, and Gruyere cheese between chunks of custard-soaked bread, all baked until golden and topped with confectioners' sugar. Serve with raspberry preserves for that classic sweet-savory twist!

If you make this recipe, please leave a star rating and comment.

Servings: 12 servings
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Ingredients 

  • 7 cups bread cubes, about 24 ounces
  • 10 large eggs
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • 2 cups whole milk
  • 16 ounces cooked ham , thinly sliced; (or sliced deli ham)
  • 16 ounces roast turkey breast , thinly sliced; (or deli sliced turkey)
  • 3 cups grated Gruyere cheese, (12 ounces)
  • ½ cup butter, melted
  • powdered sugar, aka confectioners sugar
  • Raspberry preserves

Instructions 

  • Heat the oven to 225°F. Grease a 9×13 baking dish and set aside.
  • Place the bread cubes in a parchment-lined baking pan in a single layer.
    Transfer to the oven and bake for 20-30 minutes to dry out. If you are using two or three day-old, stale bread then this step is not necessary. Set aside to cool.
  • Combine the eggs, mustard salt, pepper, cream and milk in a food processor or regular blender. Process until well combined, then set aside until needed.
  • Arrange the separate dishes of the bread, egg mixture, ham, turkey and cheese on a workspace.

To Assemble the Casserole:

  • Add ⅓ of the bread to the bottom of the greased baking dish.
    Adding bread cubes to a casserole dish.
  • Sprinkle ½ of the cheese on the bread and spread it out.
    Adding a layer of cheese to the dish.
  • Add ½ of ham slices to the top of the cheese layer.
    Placing a layer of ham in the baking casserole.
  • Place ½ of the turkey slices over the ham and pour ⅓ of the egg custard over the layer.
    Repeat with another layer: ⅓ of bread, cheese, ham and turkey and ⅓ of the egg custard.
    Adding the milk and cream mixture to the casserole.
  • Process the remaining ⅓ bread cubes crumbs in a food processor or blender. Sprinkle the bread crumbs evenly over the top and pour the remaining custard over the casserole. With a spatula, press down lightly on the top.
    Pushing the ingredients down into the dish.
  • Melt the butter in the microwave and drizzle over the top.
    Coat one side of a large piece of foil with oil and cover the casserole, oil side down, and refrigerate overnight.

To Bake the Monte Cristo Casserole:

  • Heat the oven to 350°F and place the covered casserole dish in the middle position of the oven.
    Bake covered for 50 minutes, then remove the foil and bake for another 15 minutes until puffy in the center. A knife inserted in the center should come out clean.
  • Transfer from the oven and allow to cool for 5-10 minutes, then dust with confectioners’ sugar and serve with a side of raspberry preserves
    Blue baking dish with monte cristo casserole being dusted with powdered sugar.

Notes

Use stale bread: Day-old bread soaks up the custard best. If using fresh bread, dry the cubes in a 225°F oven until crisp.
Pick a sturdy loaf: Rustic breads like Pugliese or sourdough hold their shape. Avoid soft sandwich bread.
Trim the crusts: They don’t absorb well and can affect the texture.
Measure by the pan: An easy way to gauge 7 cups is to fill the baking dish about ¾ full with bread cubes, then remove them until assembly.
Press it down: Use a spatula to gently press the layers so the custard fully saturates the bread.
Grease the foil: Lightly oil the underside before covering to keep it from sticking to the top.
Rest before baking: Let the assembled casserole sit for 30 minutes (or overnight in the fridge) so the bread absorbs the custard completely.
Finish uncovered: Remove the foil for the last 10–15 minutes of baking for a golden, lightly crisp top.
 

Nutrition

Serving: 1 serving, Calories: 540kcal, Carbohydrates: 18g, Protein: 36g, Fat: 35g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 258mg, Sodium: 1139mg, Potassium: 397mg, Fiber: 1g, Sugar: 4g, Vitamin A: 973IU, Vitamin C: 0.1mg, Calcium: 462mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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2 Comments

  1. angiesrecipes says:

    That looks like a really wonderful meal!

    Reply
    1. Dahn Boquist says:

      Thanks Angie!

      Reply