Our Favorite Recipes to Make Using Croissants

From the Recipe Creator: I've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California

From the Recipe Creator: Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington

From the Recipe Creator: I make breakfast casseroles with whatever I have, like spinach, sweet red pepper and cheddar. With this puff, we like a burst of flavor from Greek vinaigrette. —Angela Robinson, Findlay, Ohio

From the Recipe Creator: These sandwiches are easy to pull together when you need something fun and taste-worthy in a flash. I make them often for occasions like brunches, church youth meetings and impromptu family gatherings. —Cheryl Sigler, Louisville, Ohio

From the Recipe Creator: This is one of my mother's best recipes! I'm sure your family will be delighted with it too. Serve it as a dessert or a very special breakfast treat. —Jerri Gradert, Lincoln, Nebraska

From the Recipe Creator: Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. These sandwiches are a simple entree to serve at parties, showers or picnics.—Jaclyn Bell, Logan, Utah

From the Recipe Creator: My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition. It is easy to make and has a rich taste, so you can’t help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. I like to bake it, but it can also be made in a stovetop skillet. —Amanda Wilson, Milwaukee, Wisconsin

From the Recipe Creator: These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas

From the Recipe Creator: Time-crunched cooks are sure to appreciate the make-ahead convenience of this delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.—Mary L. Gabriel, Las Vegas, Nevada

From the Recipe Creator: More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! —June Dickenson Philippi, West Virginia

From the Recipe Creator: When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut

From the Recipe Creator: I got this recipe from a good friend. Sweet, tart, tender and light, it tastes like a Danish.—Myra Aimer, Tuttle, North Dakota

From the Recipe Creator: This tempting chicken salad that gets its special taste from Swiss cheese and pickle relish. It's a favorite of my brother, who insists I make it whenever he visits. —Laura Koziarski, Battle Creek, Michigan

From the Recipe Creator: A friend shared this strata recipe with me, and my family loved it the first time I made it. It's become a favorite way to eat spinach. —Pat Lane, Pullman, Washington