Pin it My neighbor knocked on the door one Sunday morning holding an empty casserole dish and a sticky note with a recipe scribbled on it. She'd just hosted brunch for twelve people, and this was the dish everyone fought over. I made it the following weekend, and the smell of cinnamon and vanilla mixing with melting cheese had my kids wandering into the kitchen asking if it was breakfast or dessert. It's been our holiday morning staple ever since.
I brought this to a potluck brunch once, still warm in the dish wrapped in towels. Three people asked for the recipe before I even set it down. One friend texted me later that week saying her picky eater son had two servings and didn't complain once. That's when I knew this wasn't just good, it was magic.
Ingredients
- French bread: Day old bread works best because it soaks up the custard without turning to mush, and the crust gives you those crispy golden edges everyone loves.
- Eggs: They bind everything together and give the casserole that fluffy, custardy texture that makes it feel indulgent.
- Whole milk: Don't skimp and use skim, the fat keeps the dish rich and creamy instead of dry.
- Vanilla extract: Just one teaspoon brings warmth and sweetness that balances the savory meat and cheese beautifully.
- Ground cinnamon: It whispers breakfast without overwhelming the ham and turkey, tying the sweet and savory together.
- Salt: A little salt in the custard sharpens all the other flavors and keeps it from tasting flat.
- Swiss cheese: It melts like a dream and has that nutty, mild flavor that doesn't compete with the cinnamon or syrup.
- Cooked ham: Use leftover holiday ham if you have it, the smoky saltiness is perfect here.
- Cooked turkey or chicken: Rotisserie chicken from the store works great and saves you time on a busy morning.
- Powdered sugar: A light dusting makes it look bakery pretty and adds a touch of sweetness.
- Maple syrup: Real maple syrup is worth it, the fake stuff just doesn't have the same depth.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease a 9x13 inch baking dish generously so nothing sticks. I like using butter for extra flavor.
- Layer the Bread and Meat:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread it all evenly in the dish. Don't pack it down, you want air pockets for the custard to flow through.
- Make the Custard:
- Whisk the eggs, milk, vanilla, cinnamon, and salt together until it's smooth and a little frothy. This is what transforms stale bread into breakfast heaven.
- Soak the Bread:
- Pour the custard slowly over everything, then press the bread gently with a spatula to help it soak in. You want every cube coated but not drowning.
- Add the Cheese:
- Scatter the Swiss cheese evenly across the top. It'll melt into a golden blanket as it bakes.
- Rest and Soak:
- Cover the dish with foil and let it sit for 15 minutes at room temperature. This step is crucial, it lets the bread drink up all that eggy goodness.
- Bake Covered:
- Slide it into the oven still covered and bake for 30 minutes. The foil traps steam and keeps the top from browning too fast.
- Finish Uncovered:
- Pull off the foil and bake another 15 to 20 minutes until the top is golden and the center doesn't jiggle. Your kitchen will smell like a French bakery crossed with a diner.
- Cool and Serve:
- Let it rest for 10 minutes so it sets up and you don't burn your mouth. Dust with powdered sugar and drizzle with warm maple syrup right before serving.
Pin it The first time I made this for Christmas morning, my teenage son came downstairs, took one bite, and said it tasted like the fancy sandwiches from that cafe we went to on vacation. He went back for seconds before anyone else even sat down. Now he requests it every year, and I love that a simple casserole became our little tradition.
Make Ahead Magic
Assemble the whole thing the night before, cover it tightly with plastic wrap, and stick it in the fridge. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding maybe five extra minutes since it's cold. I've done this for every holiday brunch and it's never failed me, plus you get to sleep in a little longer.
Swaps and Variations
I've swapped Gruyere for half the Swiss and it added this gorgeous nutty richness. My sister uses bacon instead of ham and turkey, crumbling it right into the bread, and honestly it's just as good. If you want it a little sweeter, add a tablespoon of sugar to the custard or use cinnamon raisin bread instead of plain French.
Serving Suggestions
This casserole is rich, so I usually serve it with fresh berries on the side or a quick fruit salad to cut through the richness. A handful of arugula dressed with lemon juice and olive oil sounds weird but it actually balances the sweetness beautifully.
- Top with sliced strawberries or raspberries for a pop of color and tartness.
- Serve alongside crispy bacon or breakfast sausage if you want even more protein.
- Keep extra maple syrup warm in a small pitcher so everyone can drizzle to their heart's content.
Pin it This dish turns any morning into an occasion, whether it's a holiday or just a lazy Sunday. I hope it becomes one of those recipes you reach for when you want to make people feel special without spending all morning in the kitchen.
Recipe FAQs
- → Can I prepare this casserole the night before?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 15-20 minutes before baking as directed.
- → What type of bread works best?
French bread is ideal because it absorbs the custard beautifully while maintaining structure. Day-old bread works even better since it's slightly drier and soaks up more liquid.
- → Can I substitute the meats?
Yes. Bacon, sausage, or leftover rotisserie chicken work wonderfully. You can also make it vegetarian by adding spinach, mushrooms, or bell peppers instead.
- → Why do you let it sit before baking?
The 15-minute rest time allows the bread to fully absorb the egg mixture, ensuring a moist, creamy texture throughout rather than dry spots.
- → Can I freeze this casserole?
You can freeze it before baking. Assemble, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.