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Buttery, Flaky, Mini Croissants

posted on February 18th, 2016 by Lauren Pepin

croissant1The Croissant (Kraw-san), is the most beloved breakfast item we have received from the French. They are flaky on the outside and doughy on the inside with a buttery deliciousness that is hard to top. Croissants are made by layering dough and butter together, which is called laminating. This is what contributes to the unique texture that makes it utterly delicious. If you’ve never tried a croissant, trust us – it’s tough to resist a buttery, flaky, flavorful croissant.

Our Bakery offers products made with only the best ingredients available, which also holds true for our croissants. We can’t wait for you to try these perfect breakfast pastries – we promise that you will be just as excited as us.

We offer both large and mini croissants and (lucky for you) our multipack mini croissants are on sale through March 1, 2016. So if you’ve been tempted, but didn’t want to face the guilt, you can grab a multipack of mini croissants and find out what we are talking about!

Croissants make the perfect grab-and-go breakfast or anytime snack, but you can also try a variety of recipes replacing ordinary bread with our delicious croissants. Here’s one of our favorites for Croissant Bread Pudding from Ina Garten. Yum!

Croissant Bread Pudding

Recipe by Ina Garten of Food Network

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins


1. Preheat the oven to 350 degrees F.

2. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

3. Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

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