Turkey Havarti Croissant (Printable Version)
Flaky croissants stuffed with Havarti and turkey then baked till the cheese is gooey and the bread gets crispy. A brunch you’ll want again and again.
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup heavy cream
02 -
6 big croissants, ripped into pieces
03 -
1/2 cup white sugar
04 -
4 eggs
05 -
1/4 cup brown sugar, packed
06 -
1 teaspoon cinnamon powder
07 -
1 tablespoon vanilla
08 -
1/4 teaspoon nutmeg (toss this in if you want)
09 -
1 1/2 cups whole milk
10 -
1/4 teaspoon salt
→ Optional Toppings
11 -
Fresh berries
12 -
Maple syrup
13 -
Powdered sugar
# Step-by-Step Guide:
01 -
Grab a slice while it's warm, and throw on some berries, maple syrup, or a dusting of powdered sugar if you want.
02 -
Pop the dish in the oven uncovered for 35–40 minutes at 350°F (175°C). You'll know it's done when the top is a nice golden color and the custard doesn't wiggle.
03 -
Wrap up the dish with plastic wrap and let it chill in your fridge for at least two hours—or just leave it overnight if you're prepping ahead. This helps blend everything together.
04 -
Pour the custard mix all over the croissant bits. Push everything down gently so each chunk soaks up the custard.
05 -
Toss eggs, whole milk, heavy cream, both sugars, vanilla, cinnamon, nutmeg, and salt into a big mixing bowl. Whisk it together until everything's smooth.
06 -
Grease your 9×13 dish. Spread the torn croissant pieces out evenly inside.
# Additional Notes:
01 -
Go the extra mile by adding caramel drizzle, chocolate chips, or some chopped nuts on top right before baking.
02 -
Keep leftovers in the fridge for up to three days. Pop them back in the oven to warm up and they'll be just as good.