Turkey and Havarti Croissant (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large croissants, torn into chunks
02 -
4 large eggs
03 -
1 1/2 cups whole milk
04 -
1/2 cup heavy cream
05 -
1/2 cup granulated sugar
06 -
1/4 cup packed brown sugar
07 -
1 tablespoon vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg (optional)
10 -
1/4 teaspoon salt
→ Optional Toppings
11 -
Powdered sugar
12 -
Maple syrup
13 -
Fresh berries
# Instructions:
01 -
Grease a 9×13-inch baking dish. Arrange croissant pieces evenly in the prepared dish.
02 -
In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined.
03 -
Pour the custard evenly over the croissant pieces, gently pressing to ensure all pieces absorb the custard.
04 -
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
05 -
Preheat oven to 350°F (175°C). Remove dish from refrigerator and let stand at room temperature for 10 minutes. Bake uncovered for 35 to 40 minutes until the top is golden brown and the custard is set.
06 -
Allow casserole to cool slightly before slicing. Serve warm topped with powdered sugar, maple syrup, or fresh berries.
# Notes:
01 -
For extra indulgence, drizzle with caramel sauce or sprinkle with chocolate chips or chopped nuts before baking.
02 -
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.