Monte Cristo Breakfast Bake

It’s been so long since I’ve had an authentic Monte Cristo Sandwich but it’s up there as one of my favorites. But it’s a lot of work with the sandwich making, frying, etc. I decided to skip a few steps and turn it into a breakfast bake – almost like a French Toast Bake but with all the flavors of that tasty sandwich! Simple, tasty and perfect for brunch!

Recipe Notes:

  • I LOVE using Cinnamon Raisin Bread for this recipe. I recently found a new brand of bread at our local Natural Grocers that I love – it’s from Little Northern Bakehouse. Their breads are gluten-free, dairy-free, soy-free and egg-free! You can use any bread you want for this though.
  • Since I have dairy issues, I use dairy-free butter, milk and cheese. I usually use Earth Balance or Miyoko’s butter, coconut milk and Daiya or VioLife cheese. Dairy-free cheeses can be hard to find in our area. If you have trouble finding some too, I recently found this website – Mylk Guys – that sells vegan products online – including cheese, egg replacers and even ice cream! It ships fast! I’ve compared my local prices with Mylk Guys prices and they are very close – even with shipping included. A great option if your resources are limited! PLUS – if you do order, use this link ( https://www.mylkguys.com/r/CSTULTZ ) to get $10 off your first order!
Print Recipe
Monte Cristo Breakfast Bake
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Instructions
  1. In a 9x13 baking pan or 3 qt baking dish, place bread cubes.
  2. In a small bowl, stir together mustard and butter. Pour over bread cubes.
  3. Top bread with ham, turkey and swiss cheese.
  4. In a medium bowl, whisk together eggs and milk. Pour egg mixture over bread mixture.
  5. Bake at 350F for about 35-45 minutes or until cooked through.
  6. In a small bowl, stir up raspberry preserves until smooth. Drizzle over cooked bake and sprinkle with powdered sugar.
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