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Grocery-store croissants get a brunch makeover on NYT Cooking

Adrianna Adarme's almond French toast can be assembled the night before, leaving the oven to handle breakfast.

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NYT Cooking Story of October 21, 2026Trari Newsroom

Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.

How to Turn Store-Bought Croissants Into French Toast for a Crowd | Adrianna Adarme | NYT Cooking

Things we can learn from the video

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1:07Tear grocery-store croissants into bite-sized pieces and arrange them evenly in a greased baking dish.
2:00Whisk eggs, vanilla, almond extract, brown sugar, salt and half-and-half into a custard.
2:47Pour custard over the croissants, press them down lightly and scatter sliced almonds on top.
3:02Let the casserole absorb the custard for 30 minutes, or refrigerate it overnight.
3:20Bake at 350 degrees Fahrenheit for 45 to 50 minutes, then rest before dusting with powdered sugar.
4:05Adarme serves the French toast with maple syrup and whipped cream.

Save the bakery's finest for eating straight: Adrianna Adarme wants ordinary grocery-store croissants for this one. Her almond croissant French toast turns them into a custard-soaked breakfast casserole, finished with sliced almonds and powdered sugar.

The tutorial was NYT Cooking's most-watched new upload of the week, reaching roughly 44,000 views. Adarme tears the croissants into pieces, whisks together an egg-and-half-and-half custard flavored with vanilla and almond extracts, then presses the pastry down to help it soak. The useful bit for anyone hosting brunch: the assembled dish can wait in the refrigerator overnight. "It's upcycling, it's croissant upcycling," she says.

Viewers are working through the possibilities. One suggests leftover panettone with chocolate added; another wonders whether maple syrup could go beneath the casserole without burning. The question of whether this is really bread pudding also comes up, and the description readily embraces that comparison.

Across five uploads, the kitchen leaned toward substantial, comforting food. Samantha Seneviratne's shepherd's pie has the strongest daily momentum among the channel's videos right now, while shorter uploads feature maple-cardamom sticky buns, Genevieve Ko's mac and cheese, and Yotam Ottolenghi and Helen Goh's chocolate cake.

The channel gained about two million views over seven days, with its subscriber count unchanged. Daily viewing is currently well below its usual pace. Beyond the new recipes, Zainab Shah's dinner-party challenge remains active: shopping and cooking in a single day, feeding at least four people, keeping within a $100 budget and working with a surprise theme. That earlier upload is approaching 600,000 views, keeping resourceful entertaining firmly on the menu.

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What viewers say

This would work with left over pannetone too, perhaps with chocolate buttons dotted through the pudding.
@RJM2012See it on YouTube
What if you put like a maple syrup in the bottom of the baking dish first then add the ingredients? Would it burn? This looks delicious!
@user-ux6wk1en5qSee it on YouTube
I read a few times this is more of a bread pudding. Would that be accurate??
@kpnitrl38See it on YouTube

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