Ingredients:

  • 6 oz day-old croissants
  • 8 oz thinly sliced low-sodium honey ham
  • 8 oz thinly sliced lean turkey breast
  • 6 oz reduced-fat Swiss cheese, shredded
  • 6 large eggs
  • 1.5 cups skim milk
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup low-sugar raspberry jam
  • 1 tbsp powdered sugar

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
  2. Cube the croissants into 1-inch pieces. Layer half of the bread cubes at the bottom of the dish, followed by the ham, turkey, and shredded Swiss cheese. Top with the remaining bread cubes, pressing down slightly.
  3. In a large bowl, whisk together eggs, milk, cinnamon, salt, and pepper until pale and frothy.
  4. Pour the custard evenly over the bread layers, using a spatula to ensure all bread pieces are submerged. For best results, cover and refrigerate for 4 to 24 hours, or bake immediately.
  5. Bake for 40–50 minutes until the edges pull away from the pan and the top is mahogany-colored gold and the center is set.
  6. Let the casserole rest for 5 minutes. Dust with powdered sugar and drizzle with warmed raspberry jam in a zigzag pattern.