This Monte Cristo Casserole is a fun twist on the classic brunch favorite, baked to golden perfection with layers of ham, turkey, and Swiss cheese. It’s rich, melty, and made for sharing with a side of raspberry jam.
I’ve always loved a good Monte Cristo, but frying each sandwich can be a lot of work. This Monte Cristo bake became my go-to brunch fix. Layers of buttery bread dough, ham, turkey, and Swiss cheese bake together into a warm, melty, indulgent treat. A dusting of powdered sugar and a side of raspberry jam take it over the top, perfect for lazy weekends or a special Sunday brunch spread.
Looking for more brunch recipes to add to your weekend lineup? You’ll love my spinach frittata and peach clafoutis.
Why You’ll Love This Recipe
- Simple to Prepare: This Monte Cristo loaf is as easy as it gets, just layer, bake, and serve for a no-fuss brunch everyone will love.
- Sweet and Savory Flavor: The blend of ham, turkey, Swiss cheese, and raspberry jam gives this Monte Cristo bread that signature balance of salty and sweet.
- Guaranteed to Impress: This dish will quickly become one of the best Monte Cristo recipes in your brunch rotation and is perfect for family brunches or weekend gatherings.
- Make-Ahead Friendly: Assemble it the night before and bake when ready, making mornings easier and more delicious. For another make-ahead friendly recipe, try my skillet chicken pot pie next.
Ingredients
- Bread Dough Loaf: Using a pre-made bread dough loaf, like Rhodes, makes this recipe easy and foolproof. Make sure it’s fully thawed before rolling, and flour your surface lightly to prevent sticking. For another delicious idea using Rhodes dough, try my raspberry bread recipe.
- Swiss Cheese: Choose good-quality Swiss cheese slices for a creamy, melty layer. You can substitute Gruyère if you want a slightly nuttier flavor.
- Ham and Turkey Slices: Go for deli-sliced ham and turkey that are not too thin, so they hold up in the layers.
- Raspberry Jam: Choose a high-quality jam with real fruit for the best balance of sweet and tart. Serve on the side for dipping to keep the casserole from getting soggy. Love more dishes with tangy fruit? This baked cranberry brie recipe is a must-try.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Twist: Add thinly sliced jalapeños between the layers or sprinkle a bit of cayenne into your melted butter. The heat gives a bold contrast to the sweet raspberry jam.
- Sweet & Fruity Twist: Add a layer of apple or pear slices alongside the ham and turkey for a sweet-savory balance everyone will love. Serve with raspberry jam or maple syrup.
- Mini Casseroles: Make individual portions in muffin tins for a grab-and-go option, perfect for parties or brunch buffets.
How to Make Monte Cristo Casserole
This Monte Cristo recipe is easier than it looks and makes a show-stopping brunch dish. Start by spraying a cast-iron bread pan with butter spray and preheating the oven to 350°F.
Step 1: Prepare the Dough. On a parchment paper or a lightly floured surface, roll the bread dough into an 8″ by 20″ rectangle.
Step 2: Cut the Dough. Slice it lengthwise in half, then cut crosswise into 10 strips to make 20 rectangles. Brush each piece lightly with melted butter.
Step 3: Layer the Ingredients. Begin layering the dough, cheese, and meats in the pan. Start with a layer of dough, then Swiss cheese, followed by ham, another layer of dough, and turkey. Repeat until the pan is filled.
Step 4: Bake the Casserole. Cover the assembled casserole and let it rise for about 1 hour, then bake for 35 minutes. Cover with aluminum foil at the 17-minute mark to prevent burning. Once baked, top with powdered sugar and serve with raspberry jam on the side for dipping.
Expert Tips
- Thaw the Dough Properly: Make sure the bread dough is fully thawed before rolling. It will be easier to work with and rise better in the oven.
- Lightly Flour the Surface: Dust your work surface with flour to prevent the dough from sticking while rolling and cutting.
- Prevent Sogginess: Brush the dough lightly with melted butter and avoid overfilling the layers with meat or cheese to keep the casserole from getting soggy.
- Make-Ahead Prep: Assemble the casserole the night before, cover tightly, and refrigerate. Remove it the next day and let it sit for 30 minutes. Then bake it, adding a few extra minutes to the baking time if chilled.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to keep the bread crisp and cheese melty.
Serving Suggestions
- Serve this Monte Cristo casserole for weekend brunch or a holiday breakfast to impress family and friends. Pair it with these jam filled ebelskivers and sweet potato hash for a delicious spread!
- You could also enjoy it for a cozy weeknight dinner, paired with a warm bowl of broccoli cheese soup for a comforting and satisfying meal.
- Drizzle with extra raspberry jam or serve with a small dish of maple syrup and some fresh fruit for a sweet finishing touch.
Recipe FAQs
Avoid overfilling the layers with meat or cheese, and brush the dough lightly with melted butter before baking. Cover with foil halfway through to prevent excess moisture from softening the top.
Yes, while a cast-iron loaf pan works best for even baking, you can also use a 9x13-inch baking dish or any similar-sized oven-safe pan. Just adjust the layering slightly to fit the pan, and keep an eye on baking time since shallower pans may cook a bit faster.
Yes, you can freeze the unbaked casserole in a tightly wrapped pan for up to 2 months. Thaw overnight in the fridge before baking as directed.
More Delicious Breakfast and Brunch Recipes
If you tried this Monte Cristo Casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Monte Cristo Casserole
Equipment
- Cast Iron Loaf Pan
Ingredients
- 1 lb bread dough loaf; thawed (I used Rhodes Bread Dough)
- 2 tablespoons butter unsalted; melted
- 12 Swiss cheese slices
- 12 ham slices
- 12 turkey slices
- ⅛ cup powdered sugar
- ⅛ cup raspberry jam
Instructions
- Spray cast Iron bread pan with butter spray. Preheat oven to 350°F.
- On a floured surface roll the dough into an 8″ by 20″ rectangle. Slice the dough lengthwise in half. Brush dough with melted butter. Cut dough crosswise into 10 (2″) strips to make 20 rectangles.
- Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
- Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn’t burn.
- Top with powdered sugar and have raspberry jam for a dipping side.
Notes
- Make sure the bread dough is fully thawed before rolling for easier handling.
- Lightly flour your work surface to prevent the dough from sticking.
- Brush the dough with melted butter to help it brown and stay crisp.
- Cover the casserole with foil halfway through baking to prevent the top from burning.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Lesley T says
This worked this recipe rocks! I made in an 10 in round Dutch oven. Everyone raved about it! Raspberry jam just right counterpart! exactly as written, thanks!
Edward says
What an awesome brunch recipe! My wife and I really enjoyed dipping it in the jam!
Travis says
The taste was good but it was a bit time consuming for what the final result was. That being said it was delicious and the melted cheese tasted fantastic.
Ron says
Was just told that this was the best thing I've ever made. Made my Traeger sad....
Ned Adams says
Glad to hear that everyone enjoyed the Monte Cristo you were sharing it with! Thank you so much for the feedback.
debbie }i{ }i{ }i{ says
I have to try this!!!!! I love that it isn't battered and dripping in grease.....only oozing in butter and that is a-ok in my book! Thanks!