Monte Cristo Croissant Casserole
Ingredients
- 7 large large eggs
- 1 1/3 cups half-and-half
- 4 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 8 slicessmoked ham smoked ham
- 8 slices smoked turkey
- 8 slices Swiss cheese
- 8 croissants croissants
- Cooking spray Cooking spray Cooking spray
- 2 tablespoons raspberry jam
- 1 tablespoon maple syrup
- Powdered sugar Powdered sugar Powdered sugar
Shop ingredients
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Instructions
- Whisk the eggs, half-and-half, mustard, salt, and pepper in a large bowl until smooth. Set aside.,Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
- Lightly grease a 13x9-inch baking dish with cooking spray.,Place 1 slice of the ham, 1 slice of the turkey, and 1 slice of the Swiss cheese (folding ham, turkey, and cheese to fit, if needed) on the bottom half of each croissant. Cover with the top halves. Place the stuffed croissants in the baking dish.,Pour the egg mixture over the croissants. Cover with aluminum foil, and chill for 8 hours or up to 12 hours.,Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower,Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
- Preheat the oven to 350°F. Bake, covered, for 15 minutes. Uncover and continue to bake until the tops of the croissants are golden brown and the egg mixture is almost set, about 20 minutes. Let cool for 10 minutes.,Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
- Stir the jam and maple syrup in a small bowl until smooth. Lightly dust the casserole with powdered sugar and drizzle with the raspberry jam sauce.,Love the recipe? Leave us some stars and a comment below!,Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower,Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Source
Original recipe: View Original