Monte Cristo Egg Soufflé Casserole

By Naperville Magazine
May 2026 View more Recipe

By Kelli Ra Anderson

Overnight breakfast casseroles hold a special place in American cuisine. Making appearances at holiday breakfasts, brunch gatherings, and potluck socials, they are loved by home cooks for their uncomplicated convenience, while guests just love them. Period.

This particular recipe, however, takes a beloved classic to another level with a tangy-sweet addition to a traditionally savory custard. Mimicking the classic profile of the indulgent Monte Cristo sandwich (minus the fuss), the addition of bright raspberry jam, salty ham, creamy Gouda, and a final dusting of powdered sugar is a delightful twist that combines two classics. Two favorites rolled into one? What’s not to love?

INGREDIENTS

12 eggs
4½ cups whole milk
8 cups cubed soft sandwich bread (crusts included)
4 cups shredded Gouda or Dubliner cheese
8 tablespoons melted butter
½ pound ham, small dice
1 cup raspberry jam
½ cup powdered sugar
½ teaspoon salt
Dash of pepper

(Note: For an 8-by-11-inch dish, reduce amounts to 10 eggs, 3½ cups milk, 7 cups bread, 3 cups cheese, 6 tablespoons butter, and ⅓ pound ham.)

DIRECTIONS

1. Butter the inside of a 9-by-13-inch baking dish.

2. Melt butter and pour over the cubed bread in a bowl and toss to coat. Add the ham and mix well.

3. In a large bowl, whisk the eggs, milk, salt, and pepper to combine.

4. Distribute the bread and ham mix evenly into the baking dish. Pour the egg mixture over it all. Top the dish with the shredded cheese.

5. Spray a sheet of parchment paper with cooking spray. Cover the dish with the paper (oil side down) before topping with aluminum foil. Crimp tightly to seal around the edges of the pan. Leave in the refrigerator overnight (or a minimum of 4 hours).

6. Remove the dish from the refrigerator the next morning and set out while the oven preheats to 325 degrees.

7. Bake the covered dish for 1 hour. Remove the foil and parchment paper. Continue baking another 30 to 50 minutes (until the top is golden brown and the edges are pulling away from the sides of the pan). Interior temperature should reach 160 degrees.

8. Remove and let cool for 15 minutes. Cut into slices. Dust with sugar just before serving and drizzle with raspberry jam or serve it on the side.

PRO TIP: After removing the foil and baking for an additional 30 minutes, begin to check the temp of the center of the dish every 10 minutes until the temperature reads 160. Using a thermometer is the best way to avoid an undercooked center or a dry, overcooked dish.

Photos: Kellira Media