9 croissant recipes
Raise your breakfast game with our easy and inventive croissant fillings – pack your pastries with ricotta and blueberry, ham and cheese, Nutella, blackberries or even a Full English breakfast!
Looking for easy croissant ideas to enjoy for breakfast, brunch or even dessert? From a cheesy croque madame croissant to comforting blackberry croissant bread and butter pudding, we've got plenty of ideas for sweet and savoury fillings. Next, try our best brunch recipes.
Take some time this weekend to make these crisp, buttery, homemade croissants – they’re well worth the effort.
Best croissant fillings
Check out our epic breakfast croissant recipe packed with super crispy bacon, baked beans and runny fried eggs. The perfect indulgent weekend treat for all the family
Feed a crowd with this cheese-packed, no-fuss, show-off brunch idea that will feed a hungry crowd
Take your pudding to the next level with buttery croissants, blackberry jam and fresh blackberries
Straight from the oven, these hot and toasty butter croissants with melty cheese and sweet figs make a really quick and easy on-the-go breakfast idea
Ricotta, lime and blueberry croissant
Put 100g blueberries in a pan with 1 tbsp icing sugar. Heat gently until just saucy. Split 2 croissants and lightly toast the halves. Beat 4 tbsp ricotta with another ½ tbsp icing sugar and the zest of 1 lime. Spread on the croissant bases, drizzle over the blueberry sauce and put on the croissant tops.
Almond, banana and honey croissant
Heat 2 croissants in a warm oven. Split both then spread 1-2 tbsp almond butter on each base, add sliced bananas and drizzle with runny honey. Sprinkle with toasted almonds, then put on the croissant tops.
Croque madame croissant
Split 2 croissants and lightly toast the halves. on each base put a slice of thick-cut ham, 2 tbsp cheese sauce and some grated gruyère and grill until melted. Meanwhile, fry 2 small eggs, put on top of the ham slices, followed by the croissant tops.
Ice cream and Nutella croissant sandwich
Heat 2 croissants in a warm oven. Split both then spread the bases with Nutella. Add a scoop of ice cream to each (we used Green and Black’s Organic Vanilla Ice Cream), and finish with chopped roasted hazelnuts and a drizzle of caramel sauce followed by the croissant tops.