YUM! Enjoy the finished product with a cup of your favourite hot beverage and great conversation. Picture: Supplied
Special equipment: a 6-cup jumbo muffin tin


  • 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 salt
  • 1 cup milk
  • 1/2 cup cream
  • 1 teaspoon vanilla extract
  • 4 day-old croissants, torn into 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


  1. Whisk the eggs, yolks and sugar in a large bowl until smooth.
  2. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth.
  3. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
  4. Preheat the oven to 170 degrees. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
  5. Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
  6. Bake until puffed and just set, about 30 minutes.
  7. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.