Monte Cristo casserole with croissants bakes up buttery and layered with ham and Swiss in a rich custard. Finished with powdered sugar and raspberry jam, it keeps that classic Monte Cristo sweet and savory balance without the frying.
Monte Cristo Casserole with Croissants for Brunch
The Blue Bayou Restaurant was one of those places at Disneyland Park that felt like a really big deal when I was a kid, mostly because it was dark and spooky in there and you could just sit and watch the boats go by from Pirates of the Caribbean while we were eating like that was a completely normal dining experience. It always felt like peak childhood.
The first time I didn’t even know what a Monte Cristo was. The only thing I had ever seen was The Count of Monte Cristo, which sat on a bookshelf in our house and obviously had nothing to do with what I was about to order, so when the waitress said it was kind of like French toast, I was in.
I called it the French toast sandwich every time I ordered it and that was that.
It came out hot, with ham and melted cheese, powdered sugar all over the top, and something sweet on the side, and I didn’t think twice about it. I knew I liked it and I was going to order it again the next time we came back. And I did. For years to come.
Now here’s something that always drives me crazy around Easter.
Everyone wants ham for brunch, but no one wants to necessarily deal with a giant ham first thing in the morning. What they really want is everything that comes after that. The casseroles, baked dishes, something you can scoop onto a plate that feels indulgent alongside the chocolate Easter bunnies you have sitting on the table.
So my suggestion is to make the ham the day before while you’re not frantically trying to make everything else. Buy a good one, cook it on Saturday, and don’t think anything of it. By the time brunch rolls around, your work is done, and you can put it into something people really want to eat.
This Monte Cristo casserole with croissants ends up right there, more like a breakfast casserole than anything else, a breakfast bake that’s ready for the ham you made the day before. The soft layers from the croissants hold the custard instead of falling apart, and give you that same salty-sweet thing that made the sandwich so good in the first place.
Powdered sugar over the top, raspberry jam on the side, and it all comes together without forcing anything.
Why This Monte Cristo Casserole Fits Brunch
- The croissants make this feel different right away. This breakfast casserole version isn’t just richer, it stays soft in layers instead of turning into one solid piece, which is exactly what you want when you’re serving it for brunch.
- You still get that top layer that sets from the custard, so there’s something to cut into instead of everything blending together. It’s like the best part of French toast.
- Ham, Swiss, powdered sugar, and jam are a combination that once you’ve had it, you don’t question again.
Ingredients
- Buttery Croissants – This is what separates this from a standard breakfast casserole. They soak up the custard differently than standard bread and give that soft, layered texture.
- Diced ham – Classic for a Monte Cristo, and what makes this work as a breakfast casserole or holiday brunch bake. You can use a ham steak if leftover baked ham is not available.
- Swiss cheese – Melts well and has that mild, slightly nutty flavor that fits without competing with anything else. Other cheeses can work, but this is the one.
- Eggs + milk – This is your custard base. It’s what sets everything so it slices into neat squares instead of falling apart.
- Dijon mustard – Enough to add tanginess. You don’t taste mustard, but it changes the whole thing.
- Nutmeg – Small amount, but it adds that little something you’ll miss if it wasn’t there.
- Salt + pepper – Needed to balance everything.
- Confectioners’ sugar – This is what makes it a Monte Cristo. Without it, it’s just a ham and cheese bake.
- Raspberry jam – The traditional sweet side of a Monte Cristo. You can warm it into a quick sauce or serve it straight.
How to Make Monte Cristo Casserole
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (get the oven on and the pan ready)
Preheat the oven to 350°F (175°C) and give your 9 x 13-inch (23 x 33 cm) dish a quick spray. - Step Two (make the base)
Cut the croissants into 1-inch (2.5 cm) pieces and spread them out in the dish. Add the ham, then half of the Swiss so it starts working into everything instead of sitting on top. - Step Three (make the custard)
Whisk the eggs, milk, Dijon, nutmeg, salt, and pepper together until it’s fully combined. Pour it over the croissants and press down lightly so it starts soaking in. Don’t flatten it, just enough to get things moving. Finish with the rest of the cheese. - Step Four (bake)
Bake for 45 to 50 minutes, until the top is golden and the center is set. You don’t want it runny. - Step Five (let it sit, then finish)
Let it sit for about 10 minutes before cutting so it has a chance to firm up. Dust with powdered sugar right before serving.
Recipe Tips
- Use fresh croissants if you can. They soak up the custard better and give you that soft, layered texture instead of everything blending together.
- If you don’t have leftover ham, ham steak can be used. Turkey or chicken work too if that’s what you have on hand.
- Don’t skip the powdered sugar. It might seem like a small detail, but it’s what gives you that sweet-salty contrast that makes it taste like a Monte Cristo.
- Let the casserole rest for about 10 minutes after baking before cutting into it. It gives everything a chance to set so you get nice slices instead of a mess.
- If you want to change it up, add a drizzle of maple syrup or serve it with fresh fruit alongside the raspberry jam.
- For more of a sauce, warm the raspberry jam with a splash of water until it loosens slightly.
Storage
- Store any leftovers covered in the refrigerator. They’ll keep for about 3 days and hold up well.
- To reheat, warm individual portions in the microwave for 45 to 60 seconds, or use the air fryer at 350°F for a few minutes to bring some texture back.
- If reheating the whole casserole, cover it and warm it in a 350°F (175°C) oven for 15 to 20 minutes, until heated through.
- It freezes well too. Let it cool completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
- What should I serve with Monte Cristo casserole?
Serve it with breakfast potatoes, a honey-lime fruit salad, or a strawberry spinach salad. - What can I serve instead of raspberry jam?
You can use strawberry, blackberry jam, or orange marmalade. If you want something less sweet, hot honey works well. - Can I make this casserole the night before?
Yes. Assemble it, cover it, and refrigerate overnight. Let it sit out briefly before baking if you’re using a glass dish so it doesn’t go from cold to hot. - Do I have to use powdered sugar?
No, but it’s what makes it a Monte Cristo. If you’re unsure, serve it on the side and let people decide for themselves. - Can I make this without ham?
You can use turkey or chicken instead. It changes the flavor slightly, but the casserole stays the same, like in my leftover turkey-cranberry Monte Cristo sandwiches. You could also make this sandwich with leftover ham. - How do I store and reheat Monte Cristo casserole?
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F (175°C) oven until heated through. - Can I use regular bread instead of croissants?
You can, but croissants give this casserole its soft, layered texture. Bread will work, but the final result will be more uniform and less rich.
From My Kitchen Notes
Just a few observations, not recipe tips.
- Stop getting up at 4 a.m. to put a ham or a turkey in the oven for a meal that isn’t happening until late morning or the afternoon. I watched that happen my entire childhood and I still don’t understand it.
- There was a whole generation of women just…awake in the dark, preheating ovens like it was a moral obligation. I’m not doing that.
- If I can make something the day before and walk into the kitchen like I planned my life correctly, I’m doing that every time. And I do.
- Eating inside the Blue Bayou Restaurant while boats float by from Pirates of the Caribbean teaches you very early that environment can override logic.
- Ham, cheese, powdered sugar, and jam should not make sense together, and yet it’s one of the best combos.
- I trusted one sentence from a waitress when I was a kid and created a long-term relationship with a sandwich around it. That feels like useful information about myself.
- Brunch is where people pretend they have control and then immediately prove otherwise.
- Croissants in breakfast casseroles don’t act like bread, which is why they work.
- Some combinations only make sense when you stop trying to keep them apart.
- A whole ham on a platter is for the person hosting. A casserole is for everyone else.
- Come sit next to me while I tell you something… not everyone wants a giant slab of ham with brunch or as leftovers. I know that’s hard to accept, but it’s true.
- There’s always a moment where something either sets or falls apart. You don’t get both.
- I pay attention to what changes when something that’s always there suddenly isn’t. That’s usually where the truth shows up.
- There’s always one bite that tells you the whole story. You don’t need the rest once you’ve had that.
- Not everything that looks stable is, and not everything that changes is falling apart.
- There’s a point where something stops being casual and starts meaning something, and you don’t get to decide exactly when that happens.
More Breakfast Casseroles
- Bagel Breakfast Casserole with Kielbasa – smoky sausage and melted cheddar.
- Ham and Cheese Croissant Breakfast Bake – buttery layers with baked ham and cheese.
- Overnight Breakfast Casserole – biscuits, bacon, sausage, and eggs.
- Cheesy Pepperoni Strata – layered bread, pepperoni, spinach, and cheese.
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Monte Cristo Casserole with Croissants
Equipment
- baking pan 9x13 Holds the casserole for even baking.
- Knife For cutting croissants and dicing ham.
- measuring cups and spoons For accurate ingredient measurement.
- mixing bowls For preparing the custard.
- whisk For blending the custard until smooth.
Ingredients
- cooking spray
- 6 large (~300 g) croissants
- 8 oz (225 g) diced ham
- 8 oz (225 g) shredded Swiss cheese divided
- 5 large eggs
- 1 cup (240 ml) whole milk
- 1 tbsp (15 ml) Dijon mustard
- ¼ tsp (0.5 g) ground nutmeg
- ½ tsp (3 g) table salt
- ¼ tsp (0.5 g) black pepper
- 1 tbsp (8 g) powdered sugar
- raspberry jam for serving
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch (23 x 33 cm) casserole dish with nonstick cooking spray.cooking spray
- Cut the croissants into 1-inch (2.5 cm) pieces and arrange them evenly in the prepared dish. Scatter the diced ham over the top, then sprinkle with half of the Swiss cheese.6 large (~300 g) croissants, 8 oz (225 g) diced ham, 8 oz (225 g) shredded Swiss cheese
- In a medium bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, and pepper until fully combined. Pour the custard evenly over the croissants, pressing lightly so the bread begins to absorb the mixture. Top with the remaining Swiss cheese.5 large eggs, 1 cup (240 ml) whole milk, 1 tbsp (15 ml) Dijon mustard, ¼ tsp (0.5 g) ground nutmeg, ½ tsp (3 g) table salt , ¼ tsp (0.5 g) black pepper
- Bake for 45 to 50 minutes, until the casserole is golden brown and the center is set. Let it rest for 10 minutes before serving to allow the custard to firm up.
- Lightly dust with powdered sugar just before serving and serve with raspberry jam.1 tbsp (8 g) powdered sugar, raspberry jam
Notes
- Croissants give this casserole a softer, layered texture compared to standard bread.
- Leftover ham works well here, but diced ham steak can be used. Turkey or chicken can also be substituted.
- Letting the casserole rest after baking helps it slice cleanly and hold together.
- Raspberry jam can be served as-is or gently warmed for a looser, sauce-like consistency.
Nutrition
Have you made this Monte Cristo Casserole? I’d love to hear how it turned out — leave a comment below and let me know.
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Cece says
Oh we loved this casserole, it was so tasty…finished the whole thing!
Bailey James says
Made this morning with a ham steak. So good!
Lana in Georgia says
I bought extra croissants to make this. i know what you mean about everyone wanting casserole. You’re right. Wish I would have planned better but I will make this with my leftover ham.
Finn says
Used up the last of the leftover ham on this and really enjoyed it. I also used to oreder that sandwich at the Blue Bayou, great memory of Disneyland.