Leftover pastry muffins

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.

March 1, 2020

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Leftover pastry muffins

4 old croissants, chocolate rolls or other pastry
85ml full-fat milk
100ml cream
1 tsp vanilla extract
1 tsp Amaretto (optional)
1 egg
25g sugar
2 tbsp cassonnade

Makes 6

Cut off the croissants ends and set aside. Cut the rest of the croissants into cubes, and put in a bowl.

Heat oven to 160°C fan.

To make the custard, heat the milk, cream, vanilla and Amaretto in a saucepan to just below boiling point.

Meanwhile whisk the egg with the sugar in a bowl. Slowly pour the warm milk mixture over the eggs, while stirring vigorously until smooth.

Pour the custard over the croissants in the bowl and stir to combine. Distribute the croissant mixture between 6 muffin holes (best is a silicone muffin mold, see note above). Stick the croissant ends into each muffin, then sprinkle each with a bit of cassonnade.

Bake in the preheated oven for 30 minutes. Serve warm.

No-waste tip: you can freeze any leftover muffins and reheat them in the oven or microwave.

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