Stale Croissants: A Pastry Chef's Trick to Give Them a Delicious Second Life

Stale croissants or pain au chocolat can be transformed into a delicious dessert by soaking them in a mixture of eggs, cream, sugar, and vanilla, then baking at 170°C. Inspired by bread pudding, this method helps reduce waste by repurposing leftover breakfast or family meal pastries. The resulting dessert is golden, tender inside, with a crispy exterior, suitable for various types of day-old viennoiseries.