Ingredients:

  • 6 cups (approx. 350g) Brioche, Challah, or thick-cut sliced bread, cubed into 1-inch pieces
  • 2 tbsp (28g) Unsalted butter, melted
  • 4 Large eggs
  • 1 cup (240ml) Whole milk
  • 1/4 cup (50g) Granulated sugar or maple syrup
  • 1 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1/4 cup (30g) All-purpose flour
  • 1/4 cup (50g) Brown sugar, packed
  • 1/2 tsp Ground cinnamon
  • 3 tbsp (42g) Cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). If bread is fresh, spread cubes on a baking sheet and toast for 5-7 minutes until dry to the touch.
  2. Generously grease a 12-cup standard muffin tin with 2 tablespoons of melted butter or non-stick spray.
  3. In a large mixing bowl, whisk the 4 large eggs until no streaks remain. Gradually whisk in the milk, sugar, vanilla, 1 tsp cinnamon, nutmeg, and salt until fully emulsified.
  4. Prepare the streusel by combining 1/4 cup flour, brown sugar, and 1/2 tsp cinnamon. Work the 3 tbsp cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
  5. Fold the bread cubes into the custard until evenly coated. Add the 2 tbsp of melted butter. Let it sit for 5 minutes. Divide the mixture among the 12 muffin cups, pressing down slightly.
  6. Sprinkle the streusel topping evenly over each muffin and bake for 25 minutes until the centers are set and the tops are golden-brown.