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TIP OF THE DAY: Uses For Day-Old Croissants

Croissant_French_Toast_with_Cherries_and_Chocolate-calcherry-230
Turn yesterday’s croissants into today’s ice
cream sundae. Toast them first. Yummy!
Photo courtesy California Cherry Board.
 

We just came back from the bakery with a bag of warm, fragrant croissants for breakfast. We know we’ll have leftovers tomorrow—even when we use some of them tonight to make Croissant Ice Cream Sundaes. Here are our favorite uses for yesterday’s croissants:

10 USES FOR DAY-OLD CROISSANTS

Sure, you can nuke them for 5 seconds in the microwave to refresh them, or toast them. Or, you could turn the croissants into something else entirely:

  • Almond croissants (halve lengthwise, fill with frangipane or almond paste and warm)
  • Breakfast sandwich, toasted with scrambled eggs
  • Bread pudding (too many recipes to count!)
  • Custard dessert (recipe)
  • French toast, pan-fried, baked or ice cream sundae (see photo)
  • Garlic bread (halve lengthwise, spread with garlic paste or garlic butter and warm)
  • Grilled cheese sandwich
  • Lunch: chicken salad, ham and cheese or whatever on a toasted or warmed croissant (slice before warming)
  • Soup thickener, an age-old trick (add bread to a food processor, top with some soup, blend and stir the blend into the pot of soup)
  • Stuffing
  •  
    Can’t Decide? Freeze The Croissants.

    Place the croissants on a baking sheet (not touching) and put in the freezer until just frozen. Then wrap each croissant individually in aluminum foil, place in a freezer bag (since they’re pre-frozen, they won’t crush) and return to the freezer.

    Heat and eat: Remove the foil and place the croissants on a baking sheet for 5 minutes in a 325°F oven. Or, reuse the foil to line the tray of a toaster oven. You can also microwave them.
     
    RECIPE: CROISSANT ICE CREAM SUNDAE

    Here’s something out of the ordinary for National Ice Cream Month, incorporating cherry season.

    Croissant French Toast with Fresh Bing Cherry Sauce was originally developed by the California Cherry Board as a brunch item. Frankly, with the chocolate sauce and whipped cream, it is just too much for a brunch main course.

    So we added ice cream and turned it into a dessert—a riff on profiteroles, the ice cream-stuffed cream puff pastry, drizzled with chocolate sauce.

     

    RECIPE: CROISSANT ICE CREAM SUNDAE WITH
    FUDGE SAUCE & FRESH CHERRY SAUCE

    Ingredients For 4 Servings

  • ½ cup orange marmalade
  • 2 cups pitted fresh cherries*
  • Four croissants
  • 3 eggs
  • ½ cup milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 pint ice cream (cherry, chocolate, strawberry, vanilla)
  • 2 cups fresh whipped cream (recipe)
  • ½ cup chocolate sauce
  •  
    *While the original recipe used bing cherries, buy whatever is the freshest and sweetest-tasting. Check out these cherry facts.

      dark_cherries-pedastel-230
    Bing cherries. Photo courtesy Washington State Fruit Commission.
     

    Preparation

    1. HEAT the orange marmalade in small saucepan over medium-low heat. Add the cherries and cook for five minutes, stirring frequently. Remove from the heat.

    2. SLICE the croissants in half lengthwise, as if to make a sandwich.

    3. WHISK the eggs, milk and cream in a flat-bottomed baking dish. Lay the croissant halves in the egg mixture, flipping several times to absorb the liquid.

    4. ADD the butter to a griddle and heat it on medium flame. When the fat is hot, cook the croissant slices until golden brown on each side.

    5. PLACE bottom croissant slices on serving plates. Top with the ice cream and the cherry mixture.

    6. ADD the croissant tops, a dollop of whipped cream a drizzle of chocolate sauce.

      




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