Croissant Bread Pudding Cups
This is one of my favorite ways to give leftover croissants a second life. Instead of tossing them, turn them into these little bread pudding muffins with a hidden jam center. They’re rich, custardy, and just sweet enough and they are perfect for brunch, dessert, or a cozy afternoon treat. Use your favorite New Canaan Farms jam to make each batch a little different.
Serves: 8
Prep Time: 15 minutes (plus chilling time)
Cook Time: 25–30 minutes
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 works best)
- ½ cup New Canaan Farms Cherry Preserves
- Butter, for greasing muffin pan
- Icing sugar, for dusting
Serve With: Hot coffee, afternoon tea, or a scoop of vanilla ice cream
Directions
- Preheat the oven to 350°F. Grease a large muffin pan (6 cups).
- In a bowl, whisk eggs, egg yolks, and sugar. Add milk, cream, and vanilla, whisking until smooth.
- Cut croissants into 1-inch pieces and stir gently into the custard until coated. Cover and chill for at least 2 hours or overnight.
- Spoon about two-thirds of the mixture into muffin cups (makes 5–6 muffins). Create a well in the center and spoon in 1 tsp Cherry Preserves. Cover with remaining mixture, making sure the jam is sealed inside.
- Bake for 25–30 minutes, until the tops are golden.
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Let cool in the pan for 10–15 minutes before removing. Dust with icing sugar and serve warm with whipped cream or ice cream.
Other Jams to Try: Peach Pecan & Amaretto Jam for a nutty twist. Cactus Sangria Jelly for a light, surprising variation. East Texas Blueberry Jam for a rich, fruity filling.