Ingredients
- 8 croissants cut into ½-inch cubes
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 1 tablespoon thyme leaves
- 1 cup diced ham
- 2 pears diced (firm pears work best)
- ½ cup cranberries fresh or dried
- 1 ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 large eggs beaten
- 1 to 1 ½ cups chicken or vegetable stock add gradually
Instructions
Prep the bread base
If croissants are very fresh:
- Spread cubes on a sheet pan and bake at 350°F (180°C) for 8–10 minutes to dry them out.
- Cook the aromatics
- Preheat oven to 350°F (180°C).
- In a skillet, heat butter + olive oil.
- Add shallots and garlic. Cook 5 minutes until soft.
- Stir in thyme.
- Mix the stuffing
- In a large bowl combine: croissant cubes, ham, pears, cranberries, and the shallot-garlic mix.
- Add beaten eggs.
- Add stock slowly, tossing as you go, until the bread is moist and holds together when pressed.
- Bake in muffin cups
- Grease muffin tin well.
- Pack mixture tightly into each cup.
- Bake 25–30 minutes until golden and crisp on top.
- Cool 5 minutes, then lift out.
Nutrition
Calories: 246kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 630mg | Potassium: 145mg | Fiber: 2g | Sugar: 8g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
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