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Monte Cristo Breakfast Casserole

Monte Cristo breakfast casserole baked in ramekins for six golden, puffed mini portions with a custardy center. Each serving rises above the ramekin edges and is finished with powdered sugar and a ruby raspberry coulis.
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Egg custard
  • 6 large eggs
  • 1.5 cup whole milk
  • 1 tbsp Dijon
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 0.5 tsp salt
Assembly
  • 6 can (8 oz each) individual ramekins Use 6 ramekins, about 8 oz each.
  • 6 brioche rolls Torn into chunks.
  • 0.5 lb Black Forest ham Diced.
  • 6 oz Gruyère Shredded.
Raspberry coulis
  • 1 cup raspberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
Garnish
  • 1 powdered sugar
  • 1 fresh raspberries

Equipment

  • 1 sheet pan

Method
 

Prep and assemble the ramekins
  1. Grease 6 ramekins, then divide brioche, Black Forest ham, and Gruyère evenly among them.
  2. Whisk large eggs, whole milk, Dijon, vanilla, maple syrup, and salt until smooth and combined.
  3. Pour the custard equally into each ramekin, then press the brioche down gently so it sits under the liquid.
Chill
  1. Refrigerate the ramekins for 2+ hours or overnight for a set custard.
Bake
  1. Preheat to 350°F, place ramekins on a sheet pan, and bake for 25–28 minutes until puffed and golden.
Serve
  1. Serve immediately dusted with powdered sugar and spooned with raspberry coulis.
  2. To make raspberry coulis, blend raspberries with sugar and lemon juice, then strain until smooth.
  3. Garnish each plate with fresh raspberries.

Notes

For the best rise, bake right after the chilling time—puffed tops can deflate within about 5 minutes once out of the oven. Refrigerate assembled, unbaked ramekins up to 24 hours; bake within that window. Leftovers keep 2 days in the fridge and reheat in a 325°F oven until warmed through; freezing is not recommended for the custard texture. If you want a lower-sugar option, reduce the maple syrup to 2 tsp and keep the coulis sugar as written for structure.