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Monte Cristo Breakfast Casserole

A savory-sweet layered breakfast bake featuring ham, Swiss cheese, and brioche soaked in a Dijon-spiked custard.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, French Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 loaf Brioche or French bread sliced or cubed (about 14oz)
  • 1 lb deli ham thinly sliced
  • 2 cups Swiss or Gruyère cheese shredded
Custard
  • 6 large eggs
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 2 tbsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp nutmeg ground
Toppings
  • 2 tbsp powdered sugar for dusting
  • 0.5 cup raspberry preserves warmed, for serving

Equipment

  • 9x13 Baking Dish
  • Mixing bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Grease a 9x13 inch baking dish generously with butter.
  2. Arrange half of the bread in the bottom of the dish. Top with half the ham and half the cheese. Repeat layers, finishing with bread on top.
  3. Whisk together eggs, milk, cream, Dijon mustard, salt, and nutmeg in a large bowl.
  4. Pour the custard mixture evenly over the casserole. Press down gently to soak the bread. Cover and refrigerate for at least 1 hour (or overnight).
  5. Preheat oven to 375°F (190°C). Bake covered for 30 minutes.
  6. Remove foil and bake for another 15-20 minutes until puffy, golden brown, and set in the center.
  7. Let stand for 10 minutes. Dust with powdered sugar and serve with warm raspberry preserves.

Notes

Use day-old bread for better absorption.