Croissant French Toast Muffins / use day-old croissants / make day ahead and reheat
Baked w/ sweet custard, topped w/ buttery cinnamon crumbs. Perfect for brunch or holidays.
Ing Muffins 6 stale Croissants , torn into pieces 1 c 2% milk ¼ c h/cream 2 tbl sugar 4 lge eggs 2 tsp maple extract ¾ tsp grnd cinnamon ¼ tsp salt. Crumb Topping ⅓ c flour ¼ c br/sugar ½ tsp grnd cinnamon ¼ c unsalted butter melted
Instructions---whisk milk, cream, sugar, eggs, vanilla, cinnamon, salt. Add cubed croissants; stir/combine. Scoop ⅓ c into each muffin cup. Topping--whisk flour, brown sugar, cinnamon. Drizzle melted butter over top; stir/combine. Sprinkle over muffins. Bake in sprayed muffin tins 350 deg 30 min til golden brown; cool in pan 5 min before removing. Serve warm.
Chef tips Swap brioche or challah bread for croissants. Swap almond extract for maple extract for a nutty flavor. Replace h/cream with halfnhalf for a lighter custard. Recipe Variations Stir in chocolate chips for a dessert style muffin. Add blueberries or raspberries for a fruity version Drizzle with maple glaze or cream cheese icing after baking for extra sweetness.
Use slightly stale croissants to absorb custard better. Let cool 5 min on pan before removing to so hold their shape. Double crumb topping for extra crunch. Store leftovers airtight in fridge up to 3 days. Reheat 325 deg 10 min to warm. Can freeze 1 month; thaw in fridge overnight before reheating