Turn a classic Monte Cristo sandwich into a hearty savory bread pudding perfect for a crowd.

Today has been gray and drizzly. Although I generally don't like to bake in the summer, it just seemed to be the perfect day to make one of my favorite egg dishes - bread pudding.

This Monte Cristo Bread Pudding is kind of unique in that it is a savory egg casserole instead of a dessert.  A perfect rainy summer evening meal.

The recipe takes all the classic Monte Cristo sandwich flavors - the turkey, ham, Swiss cheese, and mustard - and combines them into a delicious savory bread pudding egg casserole that's equally as perfect for breakfast or brunch as it is for dinner. 

And the best part? You can even assemble this egg casserole the night before, then refrigerate it overnight before popping it in the oven for breakfast. Or you can assemble it early in the day and then bake it just before dinner.

The ingredients are pretty basic. You might even have everything already in your refrigerator. 

Any type of bread is fine - you could even use hamburger or hot dog buns! And day old or slightly stale bread is fine too. 

As for the ham and turkey, I like to ask the deli guy to cut me 1/2" thick slices of the turkey and ham so I can easily cube them, but you can also use sliced sandwich meats as well. Just stack up the slices and cut them into 1/2" squares.

(Scroll down for the printable recipe card.)

Monte Cristo Bread Pudding

4 eggs 

1 cup heavy  cream 

1/2 cup milk 

1 tablespoon Dijon mustard 

Salt and pepper to taste 

2 cups cubed French bread 

1 cup turkey, cut into 1/2" cubes 

1 cup ham, cut into 1/2" cubes 

1 cup Swiss cheese, cut into 1/2" cubes 

1/2 cup Gruyere cheese, cut into 1/2" cubes 

Fresh thyme

1/2 stick butter, melted 

Confectioners sugar for garnish

Whisk eggs, cream, milk, and mustard, salt and pepper in a 2 cup measuring cup and set aside.

Butter a 13"x 9" casserole dish and arrange the bread cubes in a single layer in the dish. Layer the meats and cheese on top of the bread, then cover with the remaining bread. Dot the top with some of the fresh thyme.

Carefully pour the egg mixture over the top, making sure to moisten all the bread.

Cover with plastic wrap, pressing down to soak the filling and refrigerate for at least 2 hours (or overnight).  

Preheat the oven to 350 degrees. Bake for 20 minutes, then remove from the oven, brush top with melted butter and return to oven for another 25 minutes or until cheese is bubbling and the top is golden brown.  

Serve immediately dusted with a bit of confectioners sugar, and garnished with some of the thyme. Then enjoy with a nice cold glass of crisp Chardonnay. Light a few candles and enjoy the rain!

 

©2012 by Fresh Eggs Daily, Inc.and updated in 2024 for Coop to Kitchen.  All rights reserved.