We’re taking the classic Monte Cristo sandwich and making it the perfect breakfast with little prep work. This dish is great for slow Sunday mornings or holiday brunch.
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Monte Cristo Casserole
Our Monte Cristo French Toast Casserole is a luxurious twist on Monte Cristo sandwiches. This dish combines layers of croissants soaked in a creamy egg mixture, filled with savory ham, creamy Swiss cheese, and a hint of tangy Dijon mustard. Baked until golden brown, each bite offers a blend of sweet and savory flavors, creating a truly unforgettable breakfast experience and elevating your morning routine. Whether served for a leisurely weekend brunch or holiday mornings, this indulgent casserole is sure to impress.
Why You’ll Love this recipe:
- It’s easy and perfect dish for holiday season or special occasions like Mother’s Day
- It’s a great way to use up old croissants or slices of bread
- It feeds the whole family
- Perfect for bringing to brunch
Equipment Needed
- Casserole dish– a 9×13 baking dish is perfect for this recipe
- Large bowl
- Knife
Key Ingredients
You’ll need some pantry staples like maple syrup and deli meat.
- Croissants– I like to use croissants from Costco or Sam’s Club. They come in like 10 packs.
- Raspberry Jam– raspberry preserves will also work
- Eggs– eggs are going to add richness to the bread, making it almost custard like.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Tips & Tricks
- Use day-old bread to help soak in the creamy egg mixture.
Instructions
Preheat your oven to 350. Spray your baking dish with nonstick cooking spray.
Next, you will use your knife to cut along the long side of the croissant cutting it in half. Adding a thin layer of raspberry jam to one side of the bread first. Then add your slices of ham and Swiss cheese to the inside of the croissant.
Close the sandwich and add to the bottom of the pan. After all croissants are assembled it should cover the entire baking dish.
Crack 6 eggs into your bowl. Whisk eggs with half and half and Dijon mustard.
Pour egg mixture over the assembled sandwiches. You can gently press the sandwiches to help absorb some of the liquid. The tighter the croissants are in a pan, the better the french toast recipe will turn out.
Cover will aluminum foil and bake for 30-35 minutes.
In the last 5 minutes, you can remove the foil and let the top of the casserole get golden brown.
Once removed from the oven, let cool. Lightly dust with a little powdered sugar.
Serve with syrup and enjoy.
Make Ahead
You can make these ahead. Assemble with the egg mixture, and refrigerate overnight.
Let the baking dish return to room temperature before putting in the oven. This will cause your dish to shatter.
Bake the next morning and serve with warm maple syrup.
Variations and Substitutions
You can substitute the croissant for, brioche or a loaf of french bread cut into bread slices.
What to Serve with Breakfast Monte Cristos
Serve with
- fresh strawberries
- side of fruit
- warm coffee
- maple syrup
- blueberry compote
Storing and Reheating
Store in an airtight container for up to 3 days.
Reheat in an oven safe dish at 350 for 10 minutes.
More Recipes
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- Cinnamon Streusel Banana Bread
- Bailey’s Salted Caramel Brownies
- Guinness Braised Short Ribs
- Monte Cristo French Toast Casserole
Monte Cristo French Toast Casserole
Equipment
- Casserole dish 9×13
- large bowl
- Knife
Ingredients
- 6 large croissants
- 4 tbsp raspberry preserves
- 6 slices swiss cheese
- 16 oz sliced ham
- 2 cups half and half
- 6 eggs
- 2 tbsp dijon mustard
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350. Spray your baking dish with nonstick cooking spray.
- Next, you will use your knife to cut along the long side of the croissant cutting it in half. Adding a thin layer of raspberry jam to one side of the bread first. Then add your slices of ham and Swiss cheese to the inside of the croissant.
- Close the sandwich and add to the bottom of the pan. After all croissants are assembled it should cover the entire baking dish.
- Crack 6 eggs into your bowl. Whisk eggs with half and half and Dijon mustard.
- Pour egg mixture over the assembled sandwiches. You can gently press the sandwiches to help absorb some of the liquid. The tighter the croissants are in a pan, the better the french toast recipe will turn out.
- Cover will aluminum foil and bake for 30-35 minutes.
- In the last 5 minutes, you can remove the foil and let the top of the casserole get golden brown.
- Once removed from the oven, let cool. Lightly dust with a little powdered sugar.
- Serve with syrup and enjoy.