Chocolate Bread Muffins
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 397, total fat 23 G., saturated fats 13 G., proteins 7 G., carbohydrates 41 G., fiber 1 G., cholesterol 162 mg, sodium 154 mg, sugar 34 G.
Calories 397, total fat 23 G., saturated fats 13 G., proteins 7 G., carbohydrates 41 G., fiber 1 G., cholesterol 162 mg, sodium 154 mg, sugar 34 G.
If you've found stale croissants, give them a new lease on life with this simple recipe. The torn croissants are soaked in a mixture of eggs and cream, then mixed with white chocolate chips and baked into muffins. These individual bread puddings make a wonderful addition to a Sunday brunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs + 2 egg yolks
- 0.5 cup + 2 tablespoons sugar
- 0.5 tsp cinnamon
- 1/4 teaspoon freshly grated nutmeg
- A pinch of coarse salt
- 1 cup of milk
- 0.5 cups cream
- 1 tsp vanilla extract
- 4 leftover croissants, torn into 2cm pieces (about 5 cups)
- 1 tablespoon softened unsalted butter, for greasing the muffin tin
- 0.5 tbsp. white chocolate granules
- Whipped cream for serving, optional
- Special equipment: large muffin pan, makes 6 muffins.
We recommend
Cooking the dish according to the recipe:
- Whisk the eggs, yolks, and sugar in a large bowl until smooth. Stir in the cinnamon, nutmeg, and salt. Add the milk, cream, and vanilla; whisk until smooth. Add the croissant pieces, pressing them down to submerge them. Let sit for 15 minutes to allow the croissants to soak.
- Preheat oven to 175°C. Grease muffin tins with butter.
- Stir the white chocolate chips into the croissant mixture, then divide the mixture evenly among the muffin tins.
- Bake until the cupcakes are puffed and set, about 30 minutes. Let cool on a wire rack for about 10 minutes, then remove the bread puddings from the pans. Serve warm, garnished with whipped cream, if desired.
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