Cut an horizontal slit through the thickest part of the croissants, trying not to cut all the way through (so that the two halves are still held together), and spread the bottom half with a generous layer of bechamel-base mixture. Tip: make sure the bechamel sauce is thick so that it does not dribble down the sides. Add some chopped cooked ham or tinned tuna to your bechamel sauce mixture and/or a small handful of frozen peas or tinned corn and, of course, some grated cheddar cheese. Add a dollop of single or double cream and finish off with seasoning to your taste. Cook in the oven at 180 degrees for about 10 minutes or until starting to brown. Tip: if you have some bechamel mixture leftover, keep it covered in the fridge and use within a couple of days. For example, you could spread some on sliced bread and put under the grill until brown just like you would with Toast Toppers.
If the croissants are really stale, it might be better using them in the following dessert.
Sweet: Pain perdu… or should I say “Croissant perdu” (literally “lost croissant”) ? which is the equivalent of the English “bread and butter pudding”. Served with vanilla ice cream or custard.
Slice the croissants or break them up into small pieces and place into a gratin dish or other suitable oven dish. Sprinkle a handful of raisins. Prepare a mixture of eggs, milk, sugar and cream (single or double). A bit of vanilla essence and/or ground cinnamon. Pour over and mix with the croissants, then cook in the oven at 180 degrees until the egg is set (approx 30 minutes). Tip: don’t add butter because croissants already contain a large quantity of butter.
Unsure about quantities? Try and imagine what it would look like in someone’s plate and how much they would be able to eat. I guess two croissants would be enough for 4 people, since there are other ingredients such as raisins and ice cream. 2 tablespoons of sugar, 2 or 3 eggs depending on their size and about 350ml milk with 50ml cream. Try and judge quantities rather than follow recipes exactly, use recipes as a guide only. However, if you realise you have made something really delicious, quickly write down the ingredients and rough quantities used so that you can do it again.
Finally, if you do not have enough croissants to feed everybody, you can always mix some torn up bread with your croissants to increase quantities.