The breakfast mash-up you don’t want to miss! Two of your favourite breakfast dishes come together in a 4-ingredient waffle that might just change Sunday mornings forever.
Instructions: Cut 4 Bake Shop 100% Butter Croissants in half horizontally, leaving a hinge on one side. Whisk 3 large eggs with ¾ cup (175 mL) milk and ¼ tsp (1 mL) cinnamon in a baking dish. Soak croissants in egg mixture, letting mixture inside as well. Let stand, flipping halfway, 3 mins. Brush pre-heated waffle iron with melted butter, then arrange one or two croissants on iron. Cook until golden, 4 to 5 mins. Repeat with remaining croissants. Serve croissant waffles warm with maple syrup, jam, whipped cream and fresh berries.
Double Ham and Cheese Croissant Strata
Why use day-old bread to make your brunch strata when you can use leftover 100% butter croissants? (If leftover croissants are a thing at your house.) Meet the Double Ham and Cheese Croissant Strata, with layers of honey ham, cheddar cheese, and Black Forest Smoked Ham. Get the recipe.
Croissant-Topped Corn Pudding
With a tender texture that falls somewhere in between a springy moist slice of bread and an airy, delicate scoop of soufflé, this pudding is a savoury star for the brunch table. Serve alongside a green salad as a vegetarian brunch main, or save it for dinnertime and serve it with roasted asparagus and ham. Get the recipe.
Speedy Almond Croissants
These sweet almond-topped croissants are easy to make. Ready in just 25 minutes, it’s as simple as spreading sliced Bake Shop 100% Butter Croissants with a two-ingredient filling (butter, meet marzipan), adding an almondy-icing sugar drizzle and baking it all to meld the flavours together and get a gentle crisp. (Get this croissant dessert idea into your recipe rotation, stat. You won’t be disappointed.) Get the recipe.
Boston Cream Croissants
A custardy filling, chocolatey topping and flaky, buttery foundation? Say no more. (This might just be the ultimate dessert croissant idea.)
Instructions: Cut 4 Bake Shop 100% Butter Croissants in half horizontally. Spread melted Compliments Semi-Sweet Chocolate Chips over tops of croissants, then refrigerate on a plate until chocolate is slightly firm, 15 mins. Meanwhile, stir 1 pkg (1 L) Compliments Whipped Topping with 1 pkg (99 g) Compliments Vanilla-Flavoured Instant Pudding and ¼ cup (60 mL) milk in a large bowl until mixture is no longer grainy. Stir in more milk if you prefer a smoother consistency. Spread or pipe cream over bottom halves of croissant, then sandwich with top halves.