The best holiday brunches start with this supermarket ingredient

By Jerrelle Guy, The New York Times

Amid all of the activity Christmas morning — hosting family, prepping dinner, sharing gifts, tidying up and being present enough to truly experience the moment — it can be challenging to pick a dish that strikes the sweet spot between effortless and impressive, one that adds joy (but not stress) to the occasion.

Perhaps you already have dishes in mind. And, depending on the number of guests you’ll be feeding, you have efficient recipes in hand, easily doubled or tripled on a sheet pan. But what about the sparkle? The added bit of Christmas glee?

You don’t have to look much further than the supermarket bakery croissant. Buttery, sophisticated and imbued with a sense of occasion, they can feel celebratory while still being not-too-fancy or finicky, and can be so adaptable. In fact, their versatility makes them the perfect base for many inventive dishes, whether the pastries are fresh or (better yet) a day or so old.

Cubed and soaked in a custard, then tucked around a cream-cheese filling and fruit preserves, croissants are the base of a cheese Danish bread pudding, which combines the casual assembly of bread pudding with the rich appeal of a Danish pastry. And of course, much of the prep can be done the night before, leaving only the baking for the morning of.

If savory dishes are more your style, crushed croissant crumbs can become an elevated substitute for plain breadcrumbs. Spread them across large sheet pans, shaping them into wells to cradle eggs for crisp-edged egg bakes. Toppings such as feta and spinach are classic and simple, but you can tailor the seasonings and add-ons to your tastes. It’s ideal for feeding a crowd while you enjoy the holiday morning.

So, let the professionals handle the complicated croissant-making, and serve some fresh on Day 1. Then, use any leftovers in these recipes, which may just be as special as Christmas itself.

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Recipe: Cheese Danish Bread Pudding

Cheese Danish bread pudding in New York, Dec. 17, 2024. Part bread pudding, part cheese Danish, this rich loaf is perfect with your morning coffee or tea. Food Stylist: Simon Andrews. (David Malosh, The New York Times)
Cheese Danish bread pudding in New York, Dec. 17, 2024. Part bread pudding, part cheese Danish, this rich loaf is perfect with your morning coffee or tea. Food Stylist: Simon Andrews. (David Malosh, The New York Times)

By Jerrelle Guy

A whimsical hybrid of two beloved breakfast pastries – the flaky, sweet cheese Danish and buttery croissants, this recipe is the perfect, elegant but also warming centerpiece for any brunch or dessert table. Butter croissants are chopped and soaked in a flavorful brown-sugar custard and topped with a lemon cream-cheese filling, then baked in a loaf pan for easy slicing, and finished with a drizzle of icing. To freeze ahead of time, slice the loaf and place in a freezer-safe bag, separating each slice with wax or parchment paper, and tuck into the freezer. When ready to serve, reheat in the microwave.

Yield: 10 to 12 servings

Total time: 4 hours

Ingredients

  • Softened butter, for greasing
  • 1/2 packed cup light brown sugar
  • 4 large eggs
  • 2 (12-ounce) cans evaporated milk (or 3 cups whole milk)
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon kosher salt (such as Diamond Crystal)
  • 1/2 teaspoon lemon zest
  • 9 packed cups day-old plain butter croissants, cut into 1/2-inch pieces (about 1 pound)
  • 4 ounces cream cheese, softened
  • 1 large egg yolk
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon lemon juice
  • 1/4 cup high-quality blueberry, raspberry or apricot preserves, plus more for serving
  • 1 tablespoon powdered sugar
  • 1 1/2 teaspoons heavy cream or milk of choice, for thinning

Preparation

1. Butter a 9-by-5-inch loaf pan, then line the inside with parchment paper, leaving a couple of inches of overhang on either side. Fold over the edges, and set aside.

2. In an extra-large mixing bowl, whisk together the brown sugar and eggs until the sugar dissolves, about 30 seconds. Add the evaporated milk, 2 teaspoons vanilla, salt and lemon zest, and whisk to combine. Add the croissant pieces and allow them to soak through. Pour the soaked croissants into the loaf pan, packing slightly, and filling to the brim. Arrange them so a 2-inch-wide well runs lengthwise down the center of the pan. Set aside.

3. To a medium mixing bowl, add the softened cream cheese, egg yolk, granulated sugar, lemon juice and the remaining 1/2 teaspoon vanilla, and whisk until smooth. Add the cream cheese filling to the well, smoothing it with a spatula. Cover the loaf and refrigerate for 30 minutes or up to overnight.

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4. Heat oven to 350 degrees. Place the pan on a rimmed sheet pan and bake uncovered until the edges are a deep brown and the cheese center is set, about 50 minutes.

5. Remove the loaf from the oven and transfer to a cooling rack to cool for at least 1 hour. Gently run a butter knife along the edges of the pan. Tilt the pan to the side, and holding the edges of the parchment, carefully slide the loaf from the pan onto a serving tray. Discard the parchment.

6. Add the preserves to a microwave-safe bowl and heat in 15-second intervals, stirring between each interval, until warmed through. Spoon the warm preserves along the center of the cream cheese.

7. In a small bowl whisk the powdered sugar and heavy cream to make a thick but pourable icing. Drizzle over the loaf.

8. Using a serrated knife, cut the loaf into 10 or 12 equal slices and serve warm with more preserves.

Recipe: Sheet-Pan Eggs With Croissant Bread Crumbs

Sheet-pan eggs with croissant bread brumbs in New York, Dec. 18, 2024. Crushed croissant crumbs can be a fun, elevated substitute for plain bread crumbs. (David Malosh, The New York Times)
Sheet-pan eggs with croissant bread brumbs in New York, Dec. 18, 2024. Crushed croissant crumbs can be a fun, elevated substitute for plain bread crumbs. (David Malosh, The New York Times)

By Jerrelle Guy

For an effortless way to prepare a full breakfast for a crowd, turn croissants into golden, crispy crumbs to serve as a bed for oven-baked eggs, fresh spinach and tangy feta. The crumbs toast as the eggs cook and the spinach wilts. If you prefer your eggs over easy, bake them for only 9 minutes, just until the whites have set. Scale the recipe up or down depending on the number of guests, or vary the toppings to suit your preferences.

Yield: 6 to 12 servings

Total time: 30 minutes

Ingredients

  • 4 to 5 medium day-old plain croissants
  • 2 to 3 garlic cloves, grated or pressed
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and pepper, to taste
  • 12 large eggs
  • Smoked paprika, for sprinkling
  • 1/3 cup crumbled feta
  • 1 loosely packed cup baby spinach
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons lemon zest
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Preparation

1. Heat oven to 350 degrees and position two racks in the center. Line the bottom of two large sheet pans with parchment and set aside.

2. To a food processor, add the croissants, breaking them apart to fit, along with the garlic, 2 tablespoons olive oil and salt and pepper to taste. Blend on high until you have a mix of crumbs and small, flaky shreds. Divide across the sheet pans.

3. On each pan, arrange the crumb mixture into 6 loosely packed nests (about 1/4 cup each), with a hole large enough to fit the eggs. (The more space around the crumbs, the crisper they’ll get.) Crack an egg into each hole. Sprinkle the smoked paprika over the eggs and season everything generously with salt and pepper, to taste.

4. Add the feta, then the spinach, being careful not to cover the yolks. Drizzle everything with more olive oil, and bake for 10 to 11 minutes, until the egg whites are set, the yolks are soft cooked, and the croissant crumbs are golden brown and crispy.

5. Remove the pans from the oven, and sprinkle with the parsley and lemon zest. Serve immediately.

This article originally appeared in The New York Times.

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