Christmas Croissant Dessert Recipes

CHRISTMAS CROISSANT DESSERT

Christmas Croissant Dessert image

Make and share this Christmas Croissant Dessert recipe from Food.com.

Provided by Audrey Parrish

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

6 large french croissants
4 egg yolks
3 whole eggs
3 1/2 cups heavy cream
1/2 cup bailey's irish cream
2 cups white chocolate, disks
1 cup dried cherries (or crancherries)
1/4 teaspoon kosher salt
1 tablespoon vanilla
1 1/2 cups sugar
raw sugar (to sprinkle on top)
butter (to coat baking dish)

Steps:

Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
Bake in 300 degree oven for 30-40 minutes Serve warm.

Nutrition Facts : Calories 994.3, Fat 66.6, SaturatedFat 39.4, Cholesterol 356, Sodium 536.2, Carbohydrate 89.2, Fiber 1.3, Sugar 68.7, Protein 12.3

CHRISTMAS MORNING CROISSANTS

Christmas Morning Croissants image

Make and share this Christmas Morning Croissants recipe from Food.com.

Provided by Suzie_Q

Categories Yeast Breads

Time 45m

Yield 32 rolls, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 (1/4 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 1/4 cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
3/4 cup evaporated milk
2 eggs
1 tablespoon water

Steps:

In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
Melt 1/4 cup butter; set aside.
Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead.
Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; knead about six times.
Roll each piece into a 16 inch circle; cut each circle into eight wedges.
Roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets. Curve ends to form cresent.
Cover and let rise in a warm place for an hour.
Beat water and remaining egg; brush over rolls.
Bake at 325 degrees for 20-25 minutes or until lightly browned.
Serve warm.

Nutrition Facts : Calories 313.1, Fat 16.3, SaturatedFat 9.9, Cholesterol 68, Sodium 343, Carbohydrate 35.5, Fiber 1.2, Sugar 4.3, Protein 6.1

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