Description
These muffins are made with cubes of bread soaked in a sweet, cinnamon-spiced custard, then baked to golden perfection. Coated in cinnamon sugar, they’re irresistibly delicious and perfect for any occasion.
Ingredients
Units
Scale
For the Muffins:
- 6 cups of day-old bread, cut into 1-inch cubes (brioche or French bread works best)
- 4 large eggs
- 1 1/2 cups milk (or half-and-half for a richer flavor)
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- Pinch of salt
- 2 tbsp melted butter
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp melted butter (for dipping)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a standard muffin tin or line it with cupcake liners.
- Prepare the Custard:
- In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt.
- Soak the Bread:
- Add the bread cubes to the custard mixture and toss gently until evenly coated. Let the bread soak for 5-10 minutes to absorb the liquid.
- Assemble the Muffins:
- Spoon the soaked bread mixture into the prepared muffin tin, pressing down slightly to compact each muffin.
- Drizzle a little melted butter over the top of each muffin for extra richness.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and set.
- Prepare the Cinnamon Sugar Coating:
- While the muffins are cooling slightly, mix the sugar and cinnamon in a small bowl.
- Brush each muffin lightly with melted butter, then roll or sprinkle the muffins in the cinnamon sugar mixture to coat.
- Serve:
- Serve warm, with optional toppings like maple syrup, whipped cream, or fresh fruit.
Notes
- Bread Choice: Brioche or challah bread works wonderfully for a soft and rich texture, but any sturdy bread will do.
- Make Ahead: Soak the bread in the custard the night before and bake in the morning for a quick breakfast.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.