Description

This Overnight Monte Cristo Breakfast Casserole puts a delicious brunch twist on the classic State Fair dish. Layers of ham, Swiss cheese, and raspberry preserves are sandwiched between slices of white bread, soaked in a creamy, sour cream-based custard, and baked to golden perfection. The casserole is dusted with powdered sugar and served with maple syrup and fresh raspberries for a perfect balance of sweet and savory flavors.

Ingredients

Scale

Sandwich Layer

16 slices white bread
½ cup raspberry or cranberry preserves
1.5 pounds thinly sliced ham
8 slices Swiss cheese
¼ cup honey mustard

Custard Mixture

8 large eggs
1¼ cups half and half
1 cup sour cream
½ teaspoon salt
¼ teaspoon pepper

Toppings and Garnishes

1½ cups shredded white cheddar or Gruyere cheese
2 tablespoons powdered sugar
Fresh sage and/or rosemary for garnish (optional)
Nonstick baking spray
Maple syrup, fresh raspberries, raspberry preserves for serving (optional)

Instructions

Prepare Baking Pan: Spray a 9”x13” baking pan thoroughly with nonstick baking spray to prevent sticking during baking.
Assemble Sandwiches: Spread 8 slices of bread evenly with raspberry or cranberry preserves. Layer each with thinly sliced ham and Swiss cheese. Spread honey mustard on the remaining 8 slices of bread, then place the mustard-coated sides down on top of the layered slices. Cut each sandwich diagonally into four quarters.
Arrange in Pan: Stack the sandwich quarters in the baking pan with the pointed corners facing upwards, creating a visually appealing and compact arrangement.
Make Custard and Soak: In a large bowl, whisk together eggs, half and half, sour cream, salt, and pepper until smooth. Pour this custard mixture evenly over the stacked sandwiches in the baking pan. Then sprinkle the shredded white cheddar or Gruyere cheese on top. Cover the pan and refrigerate overnight to allow flavors to meld and for the bread to soak up the custard.
Bake the Casserole: Preheat your oven to 350 °F (175 °C). Remove the casserole from the refrigerator and bake uncovered for 30–35 minutes or until the casserole is set and the top is lightly golden brown.
Finish and Garnish: Once baked, dust the casserole with powdered sugar and add fresh herbs like sage or rosemary if desired for an aromatic touch.
Serve: Serve the casserole warm alongside maple syrup, fresh raspberries, and additional raspberry preserves for dipping or drizzling, enhancing the sweet and savory balance.

Notes

For best results, refrigerate the casserole overnight to allow the custard to fully soak into the bread, resulting in a moist and flavorful bake.
You can substitute Gruyere cheese with white cheddar or a Swiss blend according to preference.
Use fresh herbs for garnish to add an aromatic and fresh contrast to the rich casserole.
This casserole can be prepared the night before and baked fresh in the morning, making it ideal for brunch gatherings or holiday mornings.
Maple syrup and powdered sugar add a traditional sweet touch that complements the savory ham and cheese perfectly.
If you prefer, substitute raspberry preserves with cranberry preserves for a tart variation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Monte Cristo, breakfast casserole, overnight casserole, ham and cheese casserole, brunch recipe, baked breakfast, sweet and savory