Strawberry and almond croissant bake
This strawberry and almond croissant bake is a yummy way to use up leftover, stale croissants. Furthermore, you can use vegan and gluten-free croissants and plant-based cream too. I used my homemade strawberry spread for this recipe, but you can use something similar or just jam. Also, I added some brandy to the cream, which made it extra special (Amaretto is even better!)
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the croissants into small chunks and scatter them into a small but quite deep baking dish.
- Chop the strawberries and scatter them around the croissants.
- Spread the jam onto the croissant pieces, then scatter the almond pieces all over the dish.
- Pour over the cream or custard, enough to cover the croissant pieces completely.
- Let it rest for 5 minutes, or until the oven reaches the required temperature.
- Bake for about 20 minutes, until golden.
- It can be served warm, at room temperature or cold.