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This Monte Cristo bake takes the flavors of the classic sandwich and turns them into an easy crowd-pleaser perfect for laid-back weekend brunches. You can prep it the night before—less stress, more fun!
The first time I threw this together was for a last-minute Christmas brunch. The smoky ham, nutty swiss, and just a bit of raspberry jam were such a hit that now it's our go-to Sunday breakfast treat.
Ingredients
- 4 large whole eggs: These act as the creamy glue for the whole dish
- 1 1/2 cups fat-free half-and-half: Adds creaminess without making it too heavy
- 1 1/2 teaspoons Dijon mustard: Gives it a gentle kick that works so well with ham
- A pinch of nutmeg: This simple trick gives a flavor boost without taking over
- Salt and black pepper, to taste: Season how you like it
- 6 cups cubed day-old French bread: Stale bread works best because it soaks up the egg mixture perfectly
- 225 grams ham: Go for good smoky ham if you can for max flavor
- 1 1/2 cups grated swiss cheese: Swiss melts well and that slightly nutty flavor is awesome with ham
Step-By-Step Directions
- Serve and eat:
- Let the bake cool for a handful of minutes, then slice it up. Add a side of raspberry jam for the classic sweet plus savory combo—totally worth it.
- Bake it:
- Pop it in for about 40 minutes. You’re looking for golden edges, totally melted cheese, and the middle just set but soft.
- Pour into the dish:
- Spoon the whole mixture into your greased baking dish and spread it out. Press it down a bit so there aren't big gaps but don't mash it down hard.
- Add ham and cheese:
- Fold the cubed ham and shredded swiss right into the bread mix. Make sure everything gets spread out evenly, so every bite’s packed with goodness.
- Mix in the bread:
- Toss your bread cubes into the bowl and gently stir till every piece is coated. The bread should be a little stale so it doesn’t turn soggy.
- Get the liquid mix ready:
- Crack the eggs into a big bowl and whisk with half-and-half, mustard, nutmeg, salt, and pepper till it’s all smooth. Mustard gives a slight tang that balances the richness.
- Heat your oven:
- Set your oven to 350°F (175°C) and lightly spray a square (8 or 9-inch) baking pan. The size you pick will change how thick your bake ends up.
This bake throws everything I want in a breakfast into one big, tasty bite. My husband always thought he hated sweet-and-salty stuff, but after trying it once (with a giant spoonful of raspberry jam!) he was hooked. Now he asks for it more than anyone.
Storing and Reheating
Keep leftovers covered in the fridge for up to 4 days. To reheat, cover with foil and warm in a 300°F (150°C) oven for about 15 minutes, or zap single portions in the microwave for a minute on medium. Try not to reheat more than once so it stays yummy and doesn’t dry out.
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Try It This Way
Switch things up! Use smoked turkey instead of ham, gruyère instead of swiss, or throw in fresh herbs like thyme or rosemary. Want it extra rich? Swap in full cream. Drizzle a hint of maple syrup into the egg mix for a fun sweet twist.
Perfect Pairings
For an awesome brunch spread, dish up this bake with a big bowl of fresh fruit salad, some crispy breakfast potatoes, and your favorite coffee. The fruit lightens things up while the rest keeps everyone happy and satisfied.
Frequently Asked Questions
- → What kind of bread works best here?
Day-old French bread is a great choice since it soaks up the mixture well and bakes to the perfect texture.
- → Can I swap out the ham in this dish?
Absolutely! Use turkey, chicken, or even grilled veggies for a vegetarian take.
- → What’s the best cheese for this casserole?
Swiss cheese melts beautifully, but Gruyère or Emmental can also work really well.
- → How do I know when it’s done baking?
It’s ready when the edges turn golden, the cheese bubbles, and a toothpick inserted comes out clean.
- → What’s good to serve with this dish?
Add a side of raspberry or berry jam for a sweet note, or balance the meal with a fresh green salad.