These muffins are a delightful twist on classic bread pudding. They are infused with the flavors of lemon and a touch of bourbon, making them a perfect treat to enjoy for breakfast or brunch. The buttery croissants provide a rich and decadent texture that's worth waking up early for.
Ingredients: 4 croissants, torn into pieces. 1/2 cup lemon curd. 1/4 cup white sugar. 2 eggs. 1 cup milk. 1/4 cup heavy cream. 2 tablespoons bourbon or your choice of alcohol. 1 teaspoon vanilla extract. 1/4 cup unsalted butter, melted. Zest of 1 lemon. Powdered sugar for dusting, optional.
Instructions: Start by heating the oven to 350F 175C. Tear the croissants up and put the lemon curd in a large bowl. Toss the croissants until they are covered. Mix the sugar, eggs, milk, heavy cream, bourbon, vanilla extract, melted butter, and lemon zest in a different bowl using a whisk. Put the wet mixture on top of the croissants and mix them gently until they soak up the liquid. Let the mixture sit for about 15 minutes so that the croissants can soak up all the great flavors. Put muffin liners or grease a muffin tin in the oven. About three quarters of the way to full, spoon the croissant mix into the muffin cups. Before you put the muffins in the oven, heat it up. Bake them for 20 to 25 minutes, or until the tops are set and lightly golden brown. Take them out of the oven and let them cool a bit before you, if you want, sprinkle them with powdered sugar. These muffins are boozy, lemony, and buttery. Serve them warm and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Bushel of Bees
