Chocolate Bread Muffins

Ingredients:

• 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.

Preparation:

1. 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.
2. Preheat oven to 175°C. Grease muffin tins with butter.
3. Stir the white chocolate chips into the croissant mixture, then divide the mixture evenly among the muffin tins.
4. 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.