Got some leftover stale croissants? This breakfast bake is perfect to use up stale croissants and turn them into something amazing! You simply spread some jam inside the croissants and bake them in a creamy custard – believe me, old croissants never tasted that amazing!
Find the recipe here in Luxembourgish.
6 old croissants
12 tbsp raspberry jam
170ml full-fat milk
200ml cream
1 tsp vanilla extract
2 eggs
40g sugar
4 tbsp Amaretto (optional)
1 tbsp almonds flakes
butter, for the tin
To serve:
Icing sugar
Raspberries
Serves 6 – Prep: 15 min – Oven: 30 min
Heat the oven to 160°C fan.
Slice open the croissants lengthwise and spread the raspberry jam over one half, then sandwich them together. Cut the croissants into halves.
Lightly butter an ovenproof dish approximately 20x30cm. Arrange the croissants in the dish, so they overlap slightly.
To make the custard, heat the milk, cream and vanilla extract in a saucepan to just below boiling point. Meanwhile whisk the eggs with the sugar in a jug. Slowly pour the warm milk mixture over the eggs, while stirring vigorously until smooth. If using Amaretto, stir it through now.
Pour the custard over the croissants, sprinkle the flaked almonds over the dish and bake in the preheated oven for 30 minutes.
Scatter some raspberries over the baked pudding and dust with icing sugar. Serve immediately.
