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Overnight Maple Beer Pecan Croissant Bread Pudding Muffins

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Ingredients
  

  • 6 large croissants day old or dried out in the oven
  • 1 cup (240g) milk
  • 1 cup (240g) cream
  • ¼ cup (2oz) beer Holiday ale, pale ale, hefeweizen, pale lager
  • 3 eggs
  • ¼ cup (85g) real maple syrup
  • 1/3 cup (60g) brown sugar
  • 1/3 cup (46g) chopped pecans
  • 1 teaspoon salt
  • Syrup or powder sugar for serving

Instructions
 

  • Chop the croissants into bite-sized pieces.
  • Combine the remaining ingredients in a large bowl, whisking until well combined.
  • Stir in the croissant pieces.
  • Spray the wells of a muffin tin or add cupcake papers.
  • Scoop the croissants into the prepared wells until just below the rim, making sure the liquid is evenly distributed between the wells.
  • Refrigerate, uncovered, overnight, up to 24-hours.
  • Pre-heat oven to 325°F.
  • Bake for 45-55 minutes or until the muffins have puffed and no longer look wet (if they are removed too early, they will deflate while cooling, but will still be fine to eat).
  • Serve warm with syrup or powdered sugar.