In the past, I justified buying a dozen croissants for myself because it was only $5.99—that’s 50 cents per croissant—and I could split a pack with a friend or give them away. But the completionist in me has found the perfect way to use up all 12 croissants within one week—including freezing, which I know is slightly cheating. You can definitely go through the entire box without freezing if you’re feeding a family of two or more people. I hope these ideas help you enjoy your bulk croissants.
Day 1: Toast and Freeze
After you get home from Costco, immediately preheat your oven or air fryer to 325°F. Pop a croissant in for about 5 minutes until toasty and flaky. The croissants are limp when you get them, and reheating will make it taste fresh-baked. Cut it open and add jam, a little ham and cheese, or whatever makes you happy. A little butter wouldn’t hurt anything but your arteries. If you’re a single person: Once you wolf down your snack, wrap six croissants individually— tightly but without squishing—in plastic wrap and then foil. This will help prevent freezer burn. Put them in a resealable plastic bag, label it with today’s date, and put it somewhere you won’t forget about them in the freezer. If you’re a couple or a family: You don’t have to freeze your croissants depending on how many people you’re feeding. But to avoid croissant fatigue, I recommend freezing them regardless, and pulling them out later rather than banking on using them all up in one week.
Day 2: Croissandwich
Now that you know the hack for reviving Costco croissants, do it again! Heat up your croissant until flaky and glorious, halve lengthwise, and stuff it with your favorite sandwich fixins. Turkey, Brie, and apple with just a slick of mayonnaise is my go-to, but roast beef with swiss and arugula is also a killer combination. If you’re not in a savory mood, a little Nutella or cookie butter is nice, too—I recommend adding a pinch of salt to balance out the sweetness.
Day 3: Croissant Croutons
At this point, the croissants will be a little stale. So rip one or two up into rustic croutons, toss with just a little bit of olive oil, salt, and pepper—or any seasoning blends you love—and toast at 375°F for 10 to 15 minutes, tossing them around mid-way to get even browning and crisping. Top your favorite salad or soup, or make a panzanella if you’re feeling next-level.
Day 4: Single-Serving Strata
Just like you did in Day 3, rip up and toast two croissants. You can make these croutons the day before to have them prepared for day 4. Here’s my fast and easy recipe: In a large bowl, scramble one egg with a good pinch of salt and a few cranks of black pepper. Add 3/4 cup milk and 1/3 cup of your favorite shredded cheese. Mix in about 1/2 cup of any chopped or frozen veggies and a little bit of deli or breakfast meats, like bacon or crumbled sausage. Then, fold in the croissant croutons. Add the mixture to the smallest greased baking dish you have—a quarter sheet pan or a one-quart dish works! Let it sit for at least an hour at room temperature or up to overnight in the fridge so the bread soaks everything up. Bake it covered with foil at 350°F for 20 to 25 minutes until the egg mixture is just set. Then, uncover and broil for 1 minute until the cheese browns and bubbles on top. This savory bread pudding can easily be scaled up to feed more than one using the same ratios I mention above! Tinker with it until it’s your new go-to, and plan to make another one as soon as you pull out your freezer croissants. (Don’t forget about those!)
