Got some leftover breakfast pastries lingering around? These muffins are perfect to use up stale croissants, chocolate rolls, apple turnovers or any other breakfast pastries. You simply cut them in pieces and bake them in a creamy custard – believe me, they taste amazing!
It’s best to use a silicone muffin mold for this recipe, as the muffins will come out very easily. If you don’t have silicone molds, you need to line your muffin tin with paper cupcake cases, in order to prevent the egg custard from sticking to the tin.