The one thing we love about Costco is that we can buy the things we love in bulk. The one thing we wish Costco would change is that it forces us to buy things in bulk. We know, it’s the ultimate catch-22 of first-world problems.
Croissants from Costco are some of the best you can buy, which itself is a weird statement. How is it a warehouse store has baked goods that are better — and often fresher — than a lot of local bakeries? We love Costco croissants, but most households can’t get through 12 big croissants in a few days’ time. What can you do?
One Redditor asked this question recently, and the internet sprang to life with suggestions. Below are some of our favorite tips and tricks:
Technically not “fresh” but both are a good way to use expiring bread items, including croissants.
To make croissant croutons, simply dice or tear the croissants into manageable chunks, toss with a little clarified butter or oil, a little salt and pepper, tip onto a rimmed baking sheet, and bake at 350 degrees until they’re as crisp as you want them, usually 15-20 minutes.
Bread pudding is a great way to use expiring croissants, and this recipe from Paul Hollywood is one of the best we’ve seen. He adds cherries to his pudding, but you could substitute for any berry you like. Just be mindful that the softer the berry, the more it will cook down, so blueberries might be a good substitution here.
Trust us on this one – toast a croissant, lay a slice of ham or turkey over it, slide a poached egg on top, and slather it all in hollandaise. It’s so much lighter than the traditional English muffin eggs benny you might never go back.
If you’ve got a plastic shell container of croissants from Costco on your counter and they’re feeling a bit firm to the touch, slip them in the microwave for 15-20 seconds or in a 350-degree oven for 5-10 minutes. The microwave will soften them, but the oven will add a touch of crispness back to the croissants. We prefer the oven.
This is the ultimate tip for taking full advantage of Costco croissants. When you buy the pack, consider how many you can reasonably eat in 2-3 days’ time. Freeze the rest.
We suggest putting them in the freezer for 20-ish minutes to firm up, then vacuum sealing the croissants. This will help keep their structure and prevent freezer burn if you plan to keep them frozen long-term. If you don’t have time for all that, just put the croissants in a freezer-safe bag or container.
When you’re ready to eat, take a croissant (or two… or three… we’re not judging you) out of the bag or container, put it onto a baking sheet, and slip into a cold oven. Heat the oven to 350 degrees. As the oven warms, it will slowly warm the croissant. By the time your oven is heated, the croissant will be ready, or at least very close.
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