Ingredients:

  • 6 cups Brioche bread, cubed (approx. 11 oz)
  • 2 tbsp unsalted butter, melted
  • 4 large eggs
  • 1 cup whole milk
  • 0.25 cup maple syrup
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp sea salt
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon (for topping)

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with melted butter or non-stick spray.
  2. Cube the brioche bread into uniform 1-inch pieces. If the bread is fresh, toast the cubes on a baking sheet for 5 minutes to dry them out.
  3. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, 1 teaspoon cinnamon, nutmeg, and salt until completely emulsified.
  4. Add the bread cubes to the custard mixture and toss gently until every piece is saturated. Let sit for 1-2 minutes.
  5. Divide the soaked bread cubes evenly among the 12 muffin cups, pressing down slightly to pack them.
  6. In a small bowl, mix the 3 tablespoons of sugar and the remaining 1 teaspoon of cinnamon. Sprinkle the mixture generously over the top of each muffin.
  7. Bake for 15 minutes at 400°F until the tops are golden brown and the cinnamon sugar has formed a crisp crust.