Cut day-old croissants into cubes and use in a rich bread pudding made with eggs, milk, vanilla, cinnamon and raisins.
Dip croissants in egg mixture then pan fry until golden brown. Top with powdered sugar, maple syrup, fruit compote.
Split croissants and fill with cheese slices. Grill in butter until cheese is melty. Add ham or tomato for a twist
Fill split croissants with fried eggs, cheese and bacon for an easy hot breakfast sandwich.
Slice croissants horizontally and fill with scoops of ice cream. Roll edges in sprinkles or nuts for crunch.
Mash bananas and fold into shredded croissants with eggs, milk, cinnamon and vanilla to make a sweet bread.
Brush croissants with olive oil and sprinkle with rosemary and sea salt. Bake until crispy for gourmet salad toppers.