Use it up!

Making the croissant pizzas on our recipe pages? Use any leftovers to make these: SLICE open croissants, then butter to make a twist on bread and butter pudding. FLATTEN croissants, then dip in beaten egg mixed with a pinch of cinnamon for an alternative French toast.

TEAR croissants into small chunks and mix with small pieces of stale bread. Toss with oil and sea salt, then bake for 10 mins to create a rich crouton-style mix that’s perfect for salads and soup toppings. TIP FREEZE CROISSANTS IF YOU WON’T EAT THEM ALL. ENSURE THEY ARE ROOM TEMP THEN WRAP OR BAG THEM UP.