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croissants milk warm half eggs sugar vanilla brandy unsalted butter flour baking powder salt ground cinnamon fresh apples icing sugar
Viewed: 113 - Published at: 4 years agoIngredients
- 7 7 cups croissants (1.75 L) or 7 cups another bread (1.75 L)
- 1/2 cup milk (125 mL)
- 1 1/2 cups warm half-and-half (375 mL) or 1 1/2 cups light cream (375 mL)
- 4 eggs
- 2/3 cup sugar (160 mL)
- 2 teaspoons pure vanilla extract (10 mL)
- 1 tablespoon brandy (15 mL) (optional)
- 1/2 cup unsalted butter, melted (125 mL)
- 1/3 cup all-purpose flour (80 mL)
- 1 tablespoon baking powder (15 mL)
- 3/8 teaspoon salt (1.5 mL)
- 1/4 teaspoon ground cinnamon (1 mL, increase to 1/2 t if you really like cinnamon)
- 1/2 1/2 cup diced fresh apples (125 mL) or 1/2 cup dried cranberries (125 mL)
- icing sugar mixed with touch cocoa or cinnamon, for dusting
Method
- Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan.
- Line a baking sheet with parchment paper. Set aside.
- Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.
- In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix.
- Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
- Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.
