Ingredients:

  • 500g large croissants, torn into 2-inch chunks
  • 1 lb thick-cut honey ham, diced
  • 1/2 lb roasted turkey breast, diced
  • 2 cups Swiss cheese, freshly shredded
  • 8 large eggs
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 cup powdered sugar
  • 1/2 cup raspberry preserves

Instructions:

  1. Grease a 9x13 inch ceramic or glass baking dish generously with butter.
  2. Scatter half of the torn croissant pieces across the bottom of the prepared dish.
  3. Layer the diced honey ham, roasted turkey, and shredded Swiss cheese evenly over the croissant base.
  4. Top the meat and cheese layers with the remaining croissant pieces.
  5. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, sea salt, black pepper, and ground nutmeg until well combined.
  6. Pour the custard mixture evenly over the casserole, ensuring all bread pieces are moistened. Press down lightly with a spatula.
  7. Cover with aluminum foil and refrigerate for at least 2 hours, or up to 12 hours for an overnight soak.
  8. Preheat oven to 350°F (175°C). Bake covered for 20 minutes, then remove foil and bake for another 25 minutes until the top is golden brown and the custard is set.
  9. Dust with powdered sugar and serve immediately with a side of warm raspberry preserves.