• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Breakfast & Brunch

    Make Ahead Baked Monte Cristo Casserole #SundaySupper

    Updated: Mar 16th 2019 • Published: Apr 16th 2017 • 12 Comments

    Jump to Recipe SaveSaved!
    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!

    Happy Easter

    This week on #SundaySupper we are talking about prepare ahead brunch dishes. Dishes that save your sanity on a busy morning! My contribution is this Make Ahead Baked Monte Cristo Casserole.

    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!

    I don't know about you but breakfast is my least favourite meal of the day. I think it is because I am not a morning person. I need coffee, coffee and more coffee first thing. Then I can handle cooking the kids breakfast, but I still don't feel like eating. Which is why brunch is so perfect for me!!! (That and you can always justify a bucks fizz when you have brunch 😉 )

    Today I am sharing a make ahead brunch dish that makes cooking for a crowd super easy. You make it up the night before, pop it in the fridge overnight and then in the morning bake it up into a golden gooey brunch perfection.

    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!

    Monte Cristo sandwiches are fabulous. Ham and cheese sandwiches, coated in a thick custard and then cooked like french toast until the outside is golden and the inside is gooey and delicious. Finished with a sprinkling of icing sugar it is such a great sweet and savoury dish!

    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!! #SundaySupper

    I like to add an extra couple of touches. I spread a thin layer of cherry jam and dijon mustard onto the bread and I sprinkle rosemary over the cheese layer.

    They take it over the top and make it just a little bit special 😉

    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!

    Not many photos today as I had an accident with this dish and dropped the whole casserole onto the floor. I only had enough ingredients to make a small second batch. I am so disappointed as when it comes out of the oven the large casserole dish is so beautiful and impressive. Still at least you can see the oozy gooey centre of this dish.

    Enjoy x


    If you love this recipe for Make Ahead Baked Monte Cristo Casserole why not pin it for later.

    Come play on Pinterest.

    I share a lot of food!!!! And quite a lot of other stuff! Come find me today x

    Also find me on:

    Facebook | Instagram | Twitter. 

    Let's share the food love and make the world a tastier place 🙂

    📖 Recipe

    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!
    Print Recipe
    3.72 from 14 votes

    Make Ahead Baked Monte Cristo Casserole

    This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Breakfast, Brunch
    Cuisine: American
    Servings: 8
    Calories: 413kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • ½ cup cherry jam
    • 2 tablespoon Dijon mustard
    • 1 tablespoon butter
    • 18 slices of white sandwich bread
    • 1 lb sliced deli ham
    • 2 cups shredded cheese (see notes)
    • ½ teaspoon chopped fresh rosemary
    • 6 large eggs
    • â…” cup milk
    • ½ teaspoon salt
    • ¼ teaspoon freshly cracked black pepper
    • 3 tablespoon powdered sugar
    • Additional fresh rosemary

    Instructions

    • In a small bowl, mix the jam and mustard together.
    • Grease a large deep baking dish with the butter.
    • Cut the crusts off the bread.
    • Lay out 6 slices of bread in an even layer in the bottom of the baking dish.
    • Spread them with half of the jam mixture.
    • Lay half the ham over the top and then sprinkle over half of the cheese.
    • Sprinkle over ¼ teaspoon of the fresh rosemary.
    • Top with 6 slices of bread.
    • Spread this bread with the remaining jam.
    • Top with the remaining ham, the remaining cheese and rosemary.
    • Finish with the last 6 slices of bread.
    • In a large jug, whisk together the egg, milk, salt and pepper.
    • Pour the egg mixture evenly over the bread slices.
    • Cover with cling wrap and leave in the fridge overnight (or for at least half an hour)
    • Preheat oven to 190ºC/375ºF.
    • Bake for 35-40 minutes until golden brown and cooked through.
    • Serve sprinkles with powdered sugar and an additional sprinting of rosemary.

    Notes

    I use a mixture of Swiss, gruyere and cheddar cheese.

    Nutrition

    Calories: 413kcal | Carbohydrates: 37g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 1110mg | Potassium: 273mg | Fiber: 1g | Sugar: 14g | Vitamin A: 355IU | Vitamin C: 1.5mg | Calcium: 272mg | Iron: 2.7mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    Thank you to Cindy from Cindy’s Recipes and Writings for hosting this weeks #SundaySupper.

    Check out all the other Make Ahead Sunday Supper Brunch Recipes

    Breakfast Pastries

    • Apple and Bacon Cornmeal Scones by CarolineÂ’s Cooking
    • Lemon Crumb Cake by Life Tastes Good
    • NanaÂ’s New York Crumb Cake by The Crumby Cupcake
    • Overnight Nutty Coffee Cake by Family Around The Table

    Eggs

    • Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian
    • Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
    • Ham and Cheese Empanadas by Asian In America
    • Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
    • Overnight Breakfast Casserole by Soulfully Made
    • Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
    • Sous Vide Egg Bites by CricketÂ’s Confections

    Sides and Veggies

    • Asparagus Tart with Goat Cheese and Spring Greens by MonicaÂ’s Table
    • Baked Chili Maple Bacon by Food Lust People Love
    • Blackberry Orange Oatmeal Bowls by Hezzi-DÂ’s Books and Cooks
    • Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
    • Vegetable Lasagna by CindyÂ’s Recipes and Writings

    Sweets

    • Carrot Cake Pancakes by Brunch-n-Bites
    • Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
    • Flourless Chocolate Torte by Pies and Plots
    • No Bake Peanut Butter Pie by The Freshman Cook
    • Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
    • Strawberry Almond Crumble by Sunday Supper Movement

    Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? ItÂ’s easy. You can sign up by clicking here: Sunday Supper Movement.

    More Breakfast & Brunch

    • close up on a stack of frittata slices
      Bacon, Corn and Rice Frittata
    • close up on crispy bacon wrapped around sausages
      Maple Sausages Wrapped in Bacon
    • close up on a spatula lifting up chorizo and potato garnished with parsley
      Chorizo Hash - Skillet Chorizo Potatoes
    • close up on the egg yolk running out of the fried egg taco
      Fried Egg Taco (Breakfast Taco)

    Reader Interactions

    Comments

    1. marypr2 says

      March 06, 2020 at 7:35 am

      We haven't eaten the casserole yet, but I have a couple of comments: We ran out of the jam mixture and had to make more. Could be our fault because I used a spread instead of a jam (strawberry); and I could not figure out what you were really calling for with the rosemary. 1/2 teaspoon is hardly any fresh rosemary. Is that what you meant? I used probably a teaspoon on each layer. I hope I didn't blow it.

      I will let you know how it turns out after I cook it.

      Reply
      • Claire McEwen says

        April 30, 2020 at 5:12 am

        We just like a subtle hint of rosemary, but go for as much or as little as you like.
        Sorry about the jam, could be the difference in spread.
        I hope you enjoyed it 🙂
        Cx

        Reply
    2. Sarah says

      May 25, 2018 at 12:31 am

      This looks great. How many servings?

      Reply
      • Claire McEwen says

        May 25, 2018 at 4:26 pm

        Hi Sarah, Sorry I have updated the recipe withs serving size.
        It easily serves 8 people, but I would happily serve it to 10 people.
        As part of a brunch buffet, maybe with some fruit and has browns it would be more than enough for 12 people.
        I hope that helps.
        Cx
        p.s I have also halved the recipe and it still works well, you just need a smaller baking dish.

        Reply
    3. Sara says

      August 06, 2017 at 5:32 am

      Can you freeze this?

      Reply
      • Claire McEwen says

        August 08, 2017 at 9:40 pm

        Hi Sara,
        I have never tried to freeze it so I am not certain, but I think the egg and cream mixture might become too runny when it defrosts.
        But I have had success with cooking a half batch if you are worried about having left overs.

        Reply
    4. Karly says

      April 18, 2017 at 4:38 am

      Omg. Perfection. I don't know why I've never thought to make this ahead before, but I am SO glad you did! Looks amaze!

      Reply
    5. susan | the wimpy vegetarian says

      April 17, 2017 at 11:07 am

      I love breakfast too! Your Monte Cristo looks wonderful!

      Reply
    6. Hezzi-D says

      April 17, 2017 at 9:36 am

      I love that you turned this classic sandwich into a casserole! Fun idea!

      Reply
    7. Liz says

      April 17, 2017 at 5:58 am

      I love a Monte Cristo sandwich, so I have a feeling I'd also go crazy for your fabulous casserole!

      Reply
    8. Katie says

      April 16, 2017 at 10:58 pm

      Ohhhhh goodness gracious - the savory and sweet combo going on (and the gooey goodness!!!) is so so great!!!!

      Reply
    9. Cindy says

      April 16, 2017 at 6:42 pm

      I hope your burn is on the mend. Your casserole sounds like a delicious addition to any brunch!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in