Baked Monte Cristo French Toast

4.75 from 4 votes

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This Baked Monte Cristo French Toast is the perfect breakfast for the Monte Cristo lover. Sweet, savory, and cheesy deliciousness in every bite.

Baked Monte Cristo French Toast with dark red Syrup Pouring on Top

Baked Monte Cristo French Toast

This Baked Monte Cristo French Toast recipe is chock full of bold, delicious flavors: Swiss cheese, ham, and turkey stuffed between two thick slices of French toast and topped with a sweet, berry syrup. What’s NOT to love?? They’re a delightful twist on the traditional Monte Cristo Sandwiches and are very similar to our Breakfast Monte Cristos. If you are only wanting to make just one Monte Cristo for yourself, I would suggest just making the Breakfast Monte Cristo recipe but this baked version is MUCH easier for a crowd. Both recipes are fantastic. It really just depends on what method you want to use.

Suggestions for this Baked Version

  • This baked Monte Cristo French Toast recipe only takes a few short minutes of prep time. You can easily make it the night before and refrigerate overnight (they actually taste best this way)
  • Each individual stuffed French Toast is one serving… and believe me, it is FILLING. You can serve these with something lighter like orange slices or berries but honestly you don’t need much else! This is a pretty hearty breakfast as-is!
  • Unlike “traditional” Monte Cristos, these stuffed French Toast Monte Cristos are BAKED… which makes them somewhat healthier than the fried recipes.
  • For the syrup, you can use any kind of berry syrup. We used the Smucker’s Boysenberry Syrup and it was out of this world good, but really you can use any kind of berry syrup you like. 
  • As an alternative, you can top these with jam if you don’t have any berry syrup and you won’t be disappointed. My husband actually likes them better with jam than syrup so it is totally up to you how you want to make it!

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How to Make Baked Monte Cristo French Toast

Baked Monte Cristo French Toast with dark red Syrup Pouring on Top

Monte Cristo French Toast

4.75 from 4 votes
This baked Monte Cristo French Toast is the perfect breakfast for the Monte Cristo lover. Sweet, savory, and cheesy deliciousness in every bite.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine French
Servings 8


  • 9×13 inch pan



  • Spray 9×13 glass baking dish with cooking spray.
  • Place 7-8 slices of French bread in the baking dish (try not to over-crowd and squish too much)
  • Spread cream cheese over each slice of bread, then layer on ham, turkey, and Swiss cheese.
  • Top with remaining slices of French bread (making “sandwiches”).
  • In a large bowl, beat together the eggs, milk, sugar, salt, and cinnamon. Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate at least 30 minutes (or even overnight).
  • Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.
  • Remove from pan and top with syrup and sift powdered sugar over the top.
  • Serve immediately.

Nutrition Information

Calories: 520kcalCarbohydrates: 40gProtein: 29gFat: 28gSaturated Fat: 15gCholesterol: 169mgSodium: 1200mgPotassium: 316mgFiber: 1gSugar: 10gVitamin A: 776IUCalcium: 314mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. I KNOW I am going to make this the next time the family comes to visit! In #3 it says to spread the cream cheese over each slice of bread, does that mean all the slices or just the ones that you are placing in the pan?

  2. 4 stars
    The flavors were great! Unfortunately, we had to eat this with a fork, as the bottoms were too mushy to be eaten as a sandwich. It could have been my fault for using almond milk. However, the top pieces came out perfect.

    (Sorry I think I left the first message in the wrong spot… Please delete if possible!)

  3. 5 stars
    Have made this recipe multiple times for different family gatherings and it’s a HUGE hit EVERYTIME!! It is absolutely the best you’ll find and super convenient since you pretty much make it ahead. Fabulous!

  4. 5 stars
    I just made these for the first time. I have three very fussy kids and I just gave up cooking properly over the last years – too much hassle… They are eating better now (one of my teenagers now eats almost everything) and I am again on my search for recipes at least two of them will eat. And two of my kids loved these Monte Cristos! The were delicious. The only problem I have – the bottom was a bit soggy. Any tips on what I might do wrong? Could this just be because I did not turn them over after pouring the egg mixture over them? I tried to but my beautiful assemble threatened to dissolve into chaos…

    1. Hi Natalie, so glad that this was a hit with 2 out of 3! I will consider that a win! Yes, you definitely want to turn them over so you get an even distribution of the egg mixture throughout the bread. All of the mixture probably settled at the bottom. You can also flip them and drain off the excess if there is any. Another way would be to reduce the amount of milk but then you risk it getting too dry. Hope all this helps! Welcome back to cooking! We hope you will be able to find more recipes here for your picky eaters!

  5. HI, when you say, “turn bread over,” do you mean just flip the top piece or flip each sandwich in the casserole?

      1. 5 stars
        Thank you! I ended up dredging each top slice through the egg mixture anyway before dumping the rest of the liquid all through the casserole. I also tore the Swiss into thinner strips so the liquid could permeate better. And I didn’t have cream cheese but mascarpone really worked out well in its place!

  6. LOVE Monte Cristo sandwiches, and this version is much more ‘waist friendly’. If I wanted to serve these (savory) for lunch, would this recipe still work well if I left out the sugar & the cinnamon?