Did you pick up some croissants from the Community Fridge? Croissants normally heat up nicely in the oven, even if they are a day or so old, but you can also cook with them.
Here’s a simple dinner recipe that’s a variation on our pizza bread and butter pudding recipe. Instead of bread, it uses croissants, and it’s a great way to use up any that you have in your freezer or that are a little past their best.
Here’s how to do it.
Slice the croissants and spread them with tomato puree.
We used about 1.5 croissants for each portion, but were feeding mostly children, so use as many as you think you’ll need to eat.
Close the croissants up like a sandwich and slice them into chunks. We went for slices about 2cm thick but it really doesn’t matter. Pile the slices into your baking dishes.
In the picture above you can see that we made individual dishes for each person, so everyone got their own ceramic dish. The square ones are Souper Cubes, which are really handy for freezing and serving portioned food. You can do the same as us and use smaller oven-proof dishes, or make a large family-sized one. Just bear in mind that cooking times will be longer if you make a big one.
Sprinkle with grated cheese, and poke the cheese between the croissant slices. We layered up cheese and croissant to get cheese through the middle. You could also put grated cheese inside the croissants, if you wanted to add extra! Herbs (fresh or dried) would also work.
We used cheddar, and the fine side of the grater as I find that helps the cheese melt faster and more evenly.
Finally, add a mix of beaten egg and milk, as if you were making a bread and butter pudding. We used one egg per portion, but if you are making a family-sized bake, scale that up so you have enough egg to coat most of the croissant.
The croissant pieces will burn if they are not under the egg/milk mix, but it will rize up to make a lovely fluffy bake in the oven as well. We baked the small ones for about 15 minutes and they weren’t done, so do make sure you don’t have any uncooked egg in the middle or at the bottom of your dish before your serve it. Poke a knife into the dish and see if it is still runny.
Enjoy!