Pin It The smell of cinnamon and melting Swiss cheese still takes me back to that snowy Sunday when my sister crashed my brunch unannounced with three friends in tow. I had nothing planned but stale bread and leftover holiday ham, so I threw together what I hoped would pass as a proper meal. Half an hour later, watching them drizzle maple syrup over golden bubbling cheese, I realized panic had birthed something unexpectedly brilliant. Now it is the first thing everyone asks for when holidays roll around.
Last Christmas morning my dad stood over the baking dish for a full five minutes just watching the cheese bubble through the foil when I pulled it back. He kept saying it reminded him of the diner sandwiches we used to get on road trips when I was little but better somehow because everything was soft and warm together. That might be my favorite part of cooking, how food can pull memories forward like that without even trying.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 8 cups French bread cubes: Stale bread actually works better here because it soaks up the custard without turning to mush
- 8 large eggs: Room temperature eggs whisk into a smoother custard that coats every cube evenly
- 2 cups whole milk: The richness keeps the texture creamy rather than rubbery after baking
- 1 teaspoon vanilla extract: This bridges the sweet cinnamon with the savory meats in a way that surprises people
- 1 teaspoon ground cinnamon: Do not skip this, it is what makes it taste like a Monte Cristo instead of just breakfast
- 1 teaspoon salt: Balances all the sweet elements and keeps the savory flavors forward
- 2 cups shredded Swiss cheese: Swiss melts into that perfect gooey puddle that holds everything together
- 1 cup cooked ham chopped: Cube it small so every forkful gets some meat
- 1 cup cooked turkey chopped: Rotisserie chicken works beautifully too if that is what you have
- Powdered sugar and maple syrup: The finishing touch that makes it feel special
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9x13 dish with butter because everything tastes better with butter
- Layer the foundation:
- Toss bread cubes with ham and turkey then spread them evenly so no one gets a corner without meat
- Whisk the magic liquid:
- Beat eggs with milk, vanilla, cinnamon, and salt until you cannot see any streaks of egg white
- Pour and press:
- Empty that custard over the bread and use your hands to gently press cubes down so they drink it all up
- Add the cheese blanket:
- Sprinkle Swiss cheese across the top like you are tucking everything in for a nap
- Let it rest:
- Cover with foil and walk away for 15 minutes so the bread can get comfortable with all that liquid
- Bake covered first:
- Thirty minutes under foil lets everything steam together into cohesive layers
- Uncover and brown:
- Remove foil and give it another 15 to 20 minutes until the top is golden and the center is set
- The waiting game:
- Ten minutes of cooling feels impossible but it helps the pieces hold together when you slice
- Finish with flair:
- Dust powdered sugar over the top like snow and pass the maple syrup at the table
Pin It My neighbor texted me at 11pm once asking if she could borrow eggs because she had everything else and needed to bring a dish to work the next morning. I walked over with the eggs and stayed to help her assemble it, both of us in pajamas while her husband slept on the couch. She called me from her office parking lot that day to tell me the dish was empty before the meeting even started.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Way
Sometimes I swap in Gruyère when I want it to feel fancier, and honestly the nutty flavor plays so nicely with the ham you would think it was the original plan. My cousin uses bacon instead of turkey and calls it her club sandwich version, which is genius if you think about it. The base formula is so forgiving you can hardly mess it up.
Timing Is Everything
Learned the hard way that cutting into this straight from the oven makes a sad soupy mess no matter how beautiful it looks. Those ten minutes of cooling are not optional, they are the difference between restaurant presentation and kitchen disaster. I set a timer now because patience is not my strong smell when cheese is involved.
Serving Strategy
A bowl of fresh berries on the side cuts through all that richness and makes the plate look like you thought about color balance. Keep the maple syrup at the table rather than pouring it yourself because some people want to pretend this is a savory breakfast while others want to drown it. Both choices are valid in my house.
- Warm plates make a surprising difference in how long everything stays melty
- Leftovers reheat beautifully in the microwave for breakfast the next day
- Double the recipe and use a 9x13 pan for a crowd, it never lasts anyway
Pin It There is something so forgiving about a dish that takes humble leftovers and turns them into something people ask for by name. That might be the best kind of cooking magic.
Recipe FAQs
- → Can I prepare this dish in advance?
Absolutely! You can assemble the entire bake the night before, cover it, and refrigerate. Simply remove it from the fridge about 30 minutes before baking in the morning, then follow the cooking instructions.
- → What kind of cheese works best?
Swiss cheese is traditional for the Monte Cristo flavor profile, but you can certainly experiment. Gruyère or a mild white cheddar are excellent alternatives that will melt beautifully and add a rich, nutty flavor.
- → Can I use different meats or make it vegetarian?
Yes, cooked bacon or sausage can be swapped for the ham and turkey. For a vegetarian option, simply omit the meats altogether and perhaps add some sautéed mushrooms or spinach for extra flavor and texture.
- → How do I know when the bake is fully cooked?
The bake is done when it's set in the center and the top is beautifully golden brown. An internal temperature of 160°F (71°C) will ensure the eggs are fully cooked. A knife inserted near the center should come out clean.
- → What are the best serving suggestions?
Serve this warm, directly from the oven. A generous dusting of powdered sugar and a drizzle of pure maple syrup are essential for that classic Monte Cristo sweet and savory balance. A side of fresh berries or sliced fruit would also be a lovely accompaniment.
