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4 large day-old croissants ⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella) 1 very ripe medium Anjou pear, peeled, cored and cut into ½-in. slices
Test Kitchen Tip: Keep your day-old croissants in the fridge until you’re ready to make brittle so they’re easier to slice. Using a serrated knife, I cut each croissant into about 3 to 4 ...
Arrange croissant pieces in an even layer on 1 to 2 baking sheets. Bake, tossing occasionally, until toasted and dry, 12 to 15 minutes. Meanwhile, grease a 13" x 9" baking dish with butter.
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
Whether you make your own croissants from scratch, or buy pre-made croissants doesn't really matter. In fact, we recommend pre-made ones for convenience and ease.
The next day, when ready to bake, preheat the oven to 350 degrees. Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon.
Flip through this slideshow of decadent croissant recipes provided by the wonderful bloggers at Lifestyle Collective to find out which one will tingle your taste buds. Or try them all out, no ...
What's the best way to reheat ham and cheese croissants? Pop them in a 350-degree oven for about five minutes or the microwave for 20 seconds or so to warm them up.