We’ve conjured up a magical, super-easy brunch recipe using croissants from our bakery and all your Christmas leftovers – including cheeseboard cheese.
Preheat the oven to 180°C, fan 160°C, gas 4 and butter a large baking dish, approximately 22cm x 32cm, with the butter. Slit each croissant horizontally.
Divide the turkey, ham, stuffing and cranberry sauce for tang between the croissants, close the lids and nestle the croissants in the dish.
In a jug, whisk together the milk and eggs and season well. Pour the creamy mixture over the croissants and leave to soak for 15 minutes, turning the croissants in the mixture a couple of times, then turning the croissants top-side up to bake.
Crumble or grate the leftover cheese, depending on variety, and scatter this over the top of the croissants. Bake for 35-40 minutes, or until the egg mixture is just set. Leave to rest for 5-10 minutes before serving.