| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 large eggs plus 2 egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch kosher salt
- 1 cup milk
- 1/2 cup cream
- 1 teaspoon vanilla extract
- 4 day-old croissants, torn into 1-inch chunks (about 5 cups)
- 1 tablespoon unsalted butter, softened, for greasing the muffin tin
- 1/2 cup white chocolate chips
- Whipped cream, for serving, optional
Instructions
- Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
- Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
- Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 397 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 162 mg |
| Sodium | 154 mg |
Reviews
YUM!! Made this in regular muffin tins. Used baby croissants and 2 chocolate croissants. Husband and parents loved it! Will make again and again! #ShoutOutToTheCurrys!
Made this for my son who hates chocolate but LOVES white chocolate! What an easy hit this was!
These were incredible! Definitely my new alternative to traditional bread pudding.
Delicate & so much flavor! My husband wants me to try it with peanut or butterscotch chips next. Very easy to make.