9 Genius Ways to Give Your Stale Croissants a Second Life

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© Shutterstock / Yuliya Gontar

Raspberry Almond Breakfast Casserole

This sweet and nutty breakfast casserole is the perfect way to utilize croissants nearing the end of their shelf life. Soaking the pastries in the egg mixture is key to making this indulgent casserole. If you don’t have enough croissants for this recipe, feel free to mix in any other breads from your pantry, such as sourdough or a baguette! 

Ingredients (for 6-8 people):

• 6 large croissants, torn into bite-sized pieces
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• ½ cup almonds 
• Pinch of salt
• Powdered sugar and fresh raspberries, for topping 

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
2. Arrange the torn croissant pieces evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
4. Pour the egg mixture evenly over the croissant pieces in the baking dish, ensuring all pieces are coated. Gently press down on the croissants to help them absorb the liquid.
5. Allow the casserole to sit for about 15 min. and allow the croissants to soak up the egg mixture.
6. After the croissant mixture has rested, sprinkle the almonds evenly over the top of the casserole.
7. Bake for 35-40 min. or until the casserole is set and the top is golden brown.
8. Once baked, remove the casserole from the oven and let it cool for a few minutes.
9. Before serving, dust the top of the casserole with powdered sugar.
10. Spoon the casserole into even portions, and top each with fresh raspberries. Serve warm and enjoy!

Try this recipe with your favorite maple syrup for an added drizzle of sweetness!