If you soak for too long, use your hand to gently squeeze excess moisture out of the croissant.” I let the extra milk drip off, then popped them on the prepared sheet pan about 1 ½ inches apart.

Grease a cake pan. You could use a sheet pan too, but a cake pan is better in case some of your egg leaks out of your croissant boats. You won’t have to worry about the egg leaking over the pan ...