Special equipment: a 6-cup jumbo muffin tin
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 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
Method
- 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 170 degrees. 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.