Monte Cristo Bread Pudding

This recipe takes all the flavors of the Monte Cristo and puts it in a more comfortable, humble outfit - easy to make and still beautiful to look at.

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A Monte Cristo is a fried ham and Swiss cheese sandwich that is usually served with raspberry jam on the side and powdered sugar dusted on top.  The sweet jam compliments the salty ham and cheese and the whole presentation takes something that we take for granted – like a sandwich – and dresses it up for a night on the town. After every night on the town, however, there comes the morning after and this recipe for Monte Cristo bread pudding is a perfect morning-after dish. 

5 raw monte cristo bread puddings on a sheet pan.

If you’ve recently had a ham or a roast turkey for dinner, this is a great way to use up some of the leftovers. It is a savory bread pudding rather than the sweet puddings that we are used to, but it still has the sweet finish of the jam and sugar. 

5 cooked monte cristo bread puddings on a sheet pan.

There’s no frying involved here – just baking – which makes it easier to make than a Monte Cristo sandwich. I like making individual portions of bread pudding because it keeps the presentation pretty until the very last bite is finished, but you can also make just one large bread pudding and then spoon portions onto plates, serving the jam and sugar on the side. 

Monte cristo bread pudding on a green plate with three more on a baking sheet.

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Monte Cristo Bread Pudding

  • Prep Time: 15 m
  • Cook Time: 35 m
  • Resting Time: 20 m
  • Total Time: 1 h 10 m
  • Servings:


  • 12 ounces artisan sourdough bread cut into cubes (about 6 cups)
  • 6 eggs
  • 2 cups half-and-half
  • 2 teaspoons vanilla extract
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • 1 cup diced ham
  • cups cooked diced turkey
  • 8 ounces Swiss cheese grated
  • powdered sugar
  • raspberry jam for serving


  1. Pre-heat the oven to 350°F. Grease 8 individual 1 cup ramekins with butter and place them on a baking sheet.
  2. Cut the loaf of bread into large cubes and place the cubes in a large bowl.
  3. Whisk the eggs and half-and-half together in a second bowl. Add the vanilla extract, Dijon mustard and salt.
  4. Add the ham, turkey and Swiss cheese to the bowl with the bread cubes and toss to combine everything. Pour the egg custard over top and gently toss to coat all the bread cubes. Let the mixture rest on the counter for 20 minutes.
  5. Stir the mixture again and spoon it evenly into the prepared ramekins.
  6. Transfer the baking sheet with filled ramekins to the oven. Bake at 350°F for 30 to 35 minutes, until bread pudding has puffed up, the custard has set and the top is light brown.
  7. Dust with some powdered sugar and serve immediately with some raspberry jam dolloped on top.
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Comments (8)Post a Reply

  1. Can you make this in an 8×8 casserole instead?

    I ordered your air fryer. Can’t wait to get it!!

    Thank you!!

    1. You can make a larger version of this dish in a 3qt. soufflé dish or baker. Grease the dish with butter, fill and cover loosely with aluminum foil. Bake at 350°F for 30 minutes. Remove the foil and bake an additional 20 to 25 minutes until the custard is set and top is light brown.

  2. Is the sugar and jam a usual thing for for Monte Cristo sandwiches? I will try this one up to and not inclding the sugar and jam I think!😁

    1. Yes, it is tradition to dust a Monte Cristo with sugar. I’m not a sugar lover, myself, but this is surprisingly tasty – especially with the jam.

    1. Yes it sure can! Just increase the amount a little and omit the turkey breast.

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