White Miso Apple Croissant Pudding Muffins
Abi Balingit
Photo by Abi Balingit
- Serves
- 8
- Cook Time
- 40 - 45 minutes
White miso brings another dimension of umami and saltiness to any dish, including dessert! I love a touch of it with brown sugar to caramelize apples in. The miso allows the sweetness of ripe apples to shine, especially in a rich croissant pudding. There are enough muffins in this recipe to share (or to eat by yourself later).
—Abi
Ingredients
- 4 cups stale croissant rolls, cut into 1-inch pieces
- 2 medium apples, peeled and sliced ⅛-inch thick
- 2 tablespoons white miso paste
- 1/4 cup unsalted butter
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- Powdered sugar, for dusting
Directions
- Step 1
Place the cut-up croissant pieces in a large bowl, and set aside.
- Step 2
In a medium saucepan over medium heat, add the sliced apples, dark brown sugar, white miso paste, butter, and cinnamon. Stir with a rubber spatula until the sugar has dissolved and the apples are covered in a thick syrup, about 4 to 6 minutes. Pour the mixture over the croissant pieces.
- Step 3
In a medium bowl, whisk the eggs, vanilla extract, and granulated sugar together until well-combined.
- Step 4
In a small pot, combine the milk and heavy cream over medium-low heat. Bring to a simmer.
- Step 5
Remove the milk and cream off the heat and pour a little at a time into the egg mixture, constantly whisking to temper the eggs.
- Step 6
Once fully combined, pour the egg and cream mixture over the croissant pieces and apples. Using a rubber spatula, mix the custard thoroughly.
- Step 7
Cover the bowl with plastic wrap and let it sit in the fridge for 1 hour to allow the croissant pieces to soak in the custard.
- Step 8
Preheat the oven to 325 F. Line a muffin tin with paper liners, enough for 8 muffins.
- Step 9
Scoop ½ cup of croissant pudding into each of the lined muffin cups.
- Step 10
Bake until the tops of the muffins are golden brown, about 40-45 minutes. Let cool on a wire rack, and dust the tops with powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days.