You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- ½ cup half-and-half
- ½ cup sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 4 Bakery mini croissants (about 4 oz)
- Hot chocolate or coffee (optional for serving)
Steps
- Preheat oven to 300°F. Line baking sheet with silicone mat (or nonstick foil). Combine in medium saucepan: half-and-half, sugar, salt, and cinnamon. Bring to a simmer on medium, then reduce heat to low. Cook and stir 5 minutes or until sugar dissolves. Remove from heat and let stand to cool 10 minutes until just warm.
- Slice croissants into 24 (¼-inch-thick) slices. Dip slices carefully into syrup mixture. letting excess drip off; arrange in single layer on baking sheet. Bake 35–45 minutes until golden. Remove from oven and let stand to cool completely (brittle will crisp as it cools). Serve with hot chocolate or coffee.
Other Preparation Methods
- Topping: Crumble croissant brittle over your favorite ice cream.
- Sandwich: Combine 3 cups fully cooked shredded chicken, 1 cup Caesar dressing, 1 cup shredded Italian-blend cheese, and 1 teaspoon pepper. Cut 12 croissants in half lengthwise. Fill croissants with chicken mixture and shredded lettuce.
Amount per 1⁄24 recipe serving: Calories 50, Total Fat 2.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 60mg, Total Carb 6g, Fiber 0g, Sugars 5g, Protein 0g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%