Breakfast Bread Pudding Muffins with Apricot Glaze
My husband and I recently moved into our “family home.” This happened a little earlier for us than most, and it was really prompted by the need for space for visitors. Our old home was a 2 bedroom, 1 bath bungalow. While it was adorable and in the greatest neighborhood ever, it started feeling “too small” the day that our son arrived. Several people have wisely pointed out that it wasn’t our son’s fault, rather all of the gadgets and devices that seem to come with babies nowadays. Nonetheless, the walls began to close in!
Our family all lives a minimum of three hours away. Despite that, we see them monthly. Our new home is great for visitors, and has a good sized kitchen. That’s a blessing in several ways. I’m not sure I would have started this cooking blog in our old kitchen. And, of course there’s a ton of room to entertain!
Breakfast is sacred for us, and our bigger kitchen allows us to cook really big breakfasts when we have guests! These muffins are exceptionally good, and 99% of the work happens the night before! You gotta love that!
Croissant pieces are soaked in an almond flavored custard overnight, then baked in a muffin tin. It’s like an absolutely delicious bread pudding, but less gooey since it’s baked in a smaller muffin size. The edges are golden brown, and the middle should be soft and fluffy with hints of custard goodness. The apricot and honey glaze is the perfect compliment, adding some sweetness to the rich almond custard flavor of the muffins.
Ready for an incredibly unique breakfast treat? Let’s do it!
First, take your (store bought) croissants, and tear them into bite sized pieces. About an inch width per piece is good. Make your egg mixture with cream, eggs and orange juice. Then, mix in your croissant pieces. Cover the bowl and place in the fridge overnight. The croissant pieces will soak up the custard mixture overnight. Yum, yum, YUM!
In the morning, get the bowl out of the fridge and spoon the mixture into a lightly greased muffin tin. It took me about two heaping spoonfuls per muffin, and then you may want to do a little smoothing to make sure the muffins look good.
Pop in the oven and bake for about 20 minutes. The outside should be golden brown, and then inside should be fluffy, not super gooey. Mix up your two ingredient glaze and drizzle over the top.
For the muffins
- 6 croissants
- 6 tablespoons orange juice
- 5 eggs
- 1 cup heavy cream
- 1 teaspoon almond extract
For the glaze
- 3 tbsp apricot preserves
- 3 tbsp honey
- Tear croissants into small, bite sized pieces.
- Using a large mixing bowl, combine eggs, cream, and almond extract in small bowl and stir with whisks until all yolks are broken.
- Dump croissant pieces into the egg mixture and stir well.
- Cover with saran wrap and place in refrigerator overnight. Croissants will soak up the custard mixture.
- In the morning, remove the bowl from the refrigerator. Using a spoon, spoon the croissant mixture into lightly greased muffin tins.
- Bake in a 350 degree oven for about 20 minutes.
- Mix the apricot preserves and honey together in a small bowl. Drizzle over baked muffins, serve.
Nutrition InformationYield 6 Serving Size 12
Amount Per Serving Calories 532Total Fat 32gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 245mgSodium 387mgCarbohydrates 49gFiber 2gSugar 23gProtein 12g
The nutrition for this recipe is calculated by an app and may be incorrect.
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