Croissants should never go to waste. Not ever. Not even when they are stale. Turning stale croissants into delicious French toast or bread pudding is the ultimate in food upcycling. In this recipe, chunks of croissants soak in an egg-milk-yogurt mixture and then are covered with a cinnamon streusel. After one bite of this moist French toast and its crunchy topping, you’ll find yourself buying croissants just so they can go stale.
3 large or 6 small stale croissants
¾ cup milk
3 tablespoons Greek yogurt
¼ cup sugar
½ tablespoon vanilla extract
3 tablespoons flour
¼ cup brown sugar
1 teaspoon cinnamon
Pinch of salt
3 tablespoons cold butter, cut into small pieces
1. Grease a small baking pan with butter. Tear the croissants into small pieces and place in the dish.
2. Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
3. For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor, a pastry cutter, or your fingers until the mixture resembles small crumbs.
4. An hour before serving, preheat oven to 350°F. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30 to 45 minutes depending on how soft/crispy you want it to be. Make sure the French toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.
5. Top with butter and drizzle with maple syrup.
Serves approximately 6
1. I used 6 small croissants that I had on hand.
2. I also used lowfat milk and no-fat Greek yogurt with delicious results.
3. For some reason, the consistency of my streusel was a bit off, not as crumbly as I wanted. I added a touch more flour to the mixture to make it more crumbly.
4. French toast and bread pudding are very similar, so this recipe could be served as a dessert too.