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Using a serrated knife, I cut each croissant into about 3 to 4 planks, aiming for ⅓-inch thick slices or so. (Save the excess for bread crumbs or snacking while you bake.)
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
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.
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 longstanding tip to use old bread for stuffing is actually a myth, and it can have less than desirable effects on your finished dish. ... Get the recipe: Croissant Stuffing PHOTO: JOSEPH DE ...
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.
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 ...
Buttery croissants from the bakery section of the supermarket and nutty Gruyere cheese are the key to this casserole and make it feel a bit fancier than the usual bread cubes or hash browns ...