White Miso Apple Croissant Pudding Muffins

December 28, 2020

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. It allows the sweetness of ripe apples to shine, especially in a rich croissant pudding. This miso apple croissant pudding muffin recipe creates a decadent dessert batch -- enough for sharing (or saving to eat by yourself later). 


4 cups stale croissant rolls, cut into 1-inch pieces

2 medium farm fresh apples, peeled & sliced 1/8-inch thick 

⅓ cup dark brown sugar

2 tablespoons white miso paste

¼ cup unsalted butter

1 ½ teaspoons ground cinnamon

½ cup whole milk

½ cup heavy cream 

⅓ cup white sugar

3 large Local Roots pasture raised eggs, room temperature 

1 teaspoon vanilla extract 

Powdered sugar, for dusting



  1. Place the cut-up croissant pieces in a large bowl and set aside. 
  2. In a saucepan, mix in sliced apples, dark brown sugar, white miso paste, butter & cinnamon over medium heat. Stir with a rubber spatula until the sugar is dissolved and the apples are covered in a thick syrup, 4-6 minutes. Pour mixture over the croissant pieces. 
  3. In a medium bowl, mix together the eggs, vanilla extract and white sugar until well-combined. 
  4. In a small pot, combine whole milk and heavy cream over medium-low heat. Bring to a simmer. 
  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. 
  6. Once fully combined, pour the egg and cream mixture over the croissant pieces and apples. Using a rubber spatula, mix the custard thoroughly.
  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. 
  8. Preheat the oven to 325°F. Line a muffin tin with paper liners, enough for 8 muffins. 
  9. Scoop ½ cup of croissant pudding into each of the 8 muffin cups. 
  10. Bake for 40-45 minutes until the tops of the muffins are golden brown. Let cool on a wire rack and dust tops with powdered sugar. Store leftovers in the refrigerator. 

Recipe by Local Roots Recipe Contributor @theduskykitchen

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