Description
A savory-sweet baked breakfast dish inspired by the classic Monte Cristo sandwich. Layers of brioche, ham, and Swiss cheese are soaked in a creamy egg custard and baked until golden, then finished with powdered sugar and raspberry jam. Perfect for weekend brunches or holiday mornings.
Ingredients
- 8 cups brioche bread, cubed (preferably day-old)
- 2 cups diced ham
- 2 cups shredded Swiss cheese
- 8 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Powdered sugar, for dusting
- Raspberry jam, for serving
Instructions
- Lightly grease a 9×13-inch baking dish.
- Layer half of the brioche cubes in the bottom.
- Sprinkle half the ham and half the cheese over the bread.
- Repeat with remaining bread, ham, and cheese.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture evenly over the layered casserole.
- Press down gently with a spatula to help the bread absorb the liquid.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- When ready to bake, preheat oven to 350°F (175°C).
- Let the casserole sit at room temperature for 20 minutes.
- Bake uncovered for 40–45 minutes, until golden and set.
- Let rest for 5–10 minutes before serving.
- Dust with powdered sugar and serve with raspberry jam.
- Prep Time: 15 minutes
- Cook Time: 45 minutes