Overnight Monte Cristo Breakfast Casserole
This Overnight Monte Cristo Breakfast Casserole transforms the beloved sweet-and-savory sandwich into a stress-free brunch bake. Layers of brioche, ham, turkey, Swiss cheese, honey mustard, and raspberry preserves are soaked in a rich custard and baked until golden and crisp on top with a soft, custardy center.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Knife
Ingredients
- 1 loaf brioche or challah bread, sliced
- 0.5 lb deli ham, thinly sliced
- 0.5 lb deli turkey, thinly sliced
- 8 slices Swiss or Gruyère cheese
- 0.5 cup raspberry preserves
- 2 Tbsp honey mustard
- 8 large eggs
- 2 cups whole milk or half and half
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp ground nutmeg
- powdered sugar (for garnish)
- extra raspberry jam and maple syrup (for serving)
Instructions
- Spread honey mustard on half the bread slices and raspberry preserves on the other half. Layer ham, turkey, and cheese between slices to form sandwiches.
- Cut each sandwich into four triangles. Arrange upright in a greased 9x13-inch baking dish with crust-side down and points facing up.
- Whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
- Pour custard evenly over bread, ensuring all pieces are moistened. Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 350°F (175°C). Bake uncovered for 40–45 minutes until custard is set and tops are golden brown.
- Let rest 10 minutes. Dust with powdered sugar and serve warm with extra raspberry jam and maple syrup.
Notes
For best results, assemble and refrigerate overnight to allow the custard to fully absorb. Slightly stale or lightly toasted bread prevents a soggy texture.