Monte Cristo Casserole Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


This oven-baked Monte Cristo Casserole feeds a crowd without having to make one or two sandwiches at a time.
Sprinkle with powdered sugar before serving, and set out raspberry or strawberry jam.


  • 6 eggs
  • 1 cup half-and-half
  • 1 tsp. salt
  • 1 Tbsp. onion powder
  • 15 slices brioche bread
  • 1/4 cup grainy mustard, divided
  • 18 oz. Gruyere or Swiss cheese, sliced
  • 1 lb. sliced deli ham, any kind


  1. Preheat oven to 350°F. Slice 3 slices of the bread in half, vertically, and set aside.
  2. In a large bowl whisk together eggs, half-and-half, salt, and onion powder until well blended and smooth. Set aside.
  3. In a 9×13-inch deep casserole dish line the bottom with 4 full slices of bread and 2 half slices to fill in the end gaps. 
  4. Using half of the mustard, slather each slice of bread. Arrange half of the cheese in a single layer across the bread. Arrange half of the ham on top of the cheese, overlapping as needed. Top with bread slices, facing the same direction as the slices on the bottom. Repeat with remaining ingredients, beginning with the mustard.
  5. Pour the egg mixture on top of, and all around, the top layer of bread. Using a small cutting board or the back of a spatula, gently press on top of the bread slices to help them absorb the egg mixture. When the bread looks saturated, let stand 5 minutes. 
  6. Gently press the bread into the custard before baking. Transfer baking dish to oven and bake 55 minutes or until golden brown on top. 
  7. Remove pan from oven, let stand 5 to 10 minutes before cutting and serving.

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