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Croissant Bread Pudding Muffins

Turn stale croissants into delicious bread pudding cupcakes, made perfect with any one of our delicious New Canaan Farms jams

Ingredients

2 large eggs plus 2 egg yolks
½ cup plus 2 tbsp sugar
Pinch of salt
½ cup cream
1 cup milk
1 tsp vanilla extract
4 croissants, stale better than fresh!
½ cup New Canaan Farms Cherry Preserves
Butter for greasing cupcake pan
Icing sugar, for dusting

A jar of New Canaan Farms Cherry Preserves

Directions

Preheat oven to 350°
Whisk the eggs, yolks and sugar together in a large bowl, then whisk in the milk, cream and vanilla until well combined to create a smooth custard
Cut the croissants into inch wide pieces and gently stir into the mixture, ensuring that every piece is saturated in the liquid. Cover and chill in the fridge for at least 2 hours; overnight is ideal
Grease a large muffin pan (these usually have 6 containers to a pan rather than 12) and spoon in about 2/3 of the croissant mixture – you should be able to fill 5-6 of the muffin containers. Create a well in the center and spoon in a teaspoon of New Canaan Farms Cherry Preserves

Bite-size pieces of croissant soaked in a custard mixture in a white bowl

Croissant cupcake mixture in a cupcake pan with New Canaan Farms Cherry Preserves spooned in the canter of each

Cover with the remaining mixture, making sure that the mixture seals around the cherry preserves. Bake in the oven for 25-30 mins, removing then the tops have turned golden
Leave in the pan for 10-15 minutes then remove and allow to cool a little further (jam will still be hot!) before dusting with icing sugar and serving with whipped cream or ice cream