Uses For Day-Old Croissants & A Hot Fudge Croissant Sundae
 [1] Turn yesterday’s croissants into today’s ice cream sundae. Toast them first. Yummy! (photo © California Cherry Board).
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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. > Check out the recipe below for a croissant hot fudge sundae. > The history of 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: Place the croissants on a baking sheet (not touching) and put them 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. |
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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. |
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RECIPE: CROISSANT ICE CREAM SUNDAE WITH Check out the photo above. Ingredients For 4 Servings |
 Bing cherries. Photo courtesy Washington State Fruit Commission. |
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Preparation 1. HEAT the orange marmalade in a 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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