Two things you can do with old croissants and one of them is not feeding the birds.
Make french toast (reason why I bought them to begin with) or make a bread pudding.
I have to be honest, I saw a version of this on the show $40 a Day with Rachel Ray many years ago, and since then it remained on my To Do list. This week I finally got the chance. Last week I baked off the bread pudding and this Sunday I made the French Toast.
This is delicious, unlike any French Toast you will ever eat. Even though I used day-old croissants you could use Challah or Brioche, but you want a buttery bread.
The Nudge thought is was the best French Toast he ever ate and that's big because he is a French Toast maniac. If you have a family member who will not eat "gross looking" foods, you might consider using apples or bananas or any fruit that does not turn the bread "blue".
Blueberry Croissant Bread Pudding French Toast
Makes 7-8 slices of French Toast
* 3 day-old croissants, cut into 1 1/2" chunks
* 1 cup blueberries (apples or bananas a good sub)
* 2 egg whites + 1 whole egg + skim milk to make 2 cups for pudding
* 2 tablespoons brown sugar
* tablespoons melted butter
* 1 teaspoon vanilla
* Pinch of salt
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart loaf pan with non-stick pan spray.
- Mix the bread cubes and berries in the prepared pan.
- Combine the remaining ingredients expect yolks in a medium bowl; pour the mixture over the bread and berries; stir to blend.
- Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
- Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and cool.Refrigerate for at least 3 hours or overnight.
- When ready to eat, invert pudding onto a platter and slice into 1 1/2" slices.
- Melt 1 teaspoon of butter in a skillet and sauté slices on both sides till they become golden brown and crispy.
Serve with a dusting of powdered sugar and warmed maple syrup.
The Nudge said I could not have done better and I am not allowed to make French Toast any other way from now on!!