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For the Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup melted butter
Optional Add-ins:
- 1/2 cup raisins or chocolate chips
- 1/4 cup chopped nuts
Step-by-Step Instructions
1. Preparing the Bread
Start by cutting the brioche or challah bread into 1-inch cubes. You can use day-old bread for better texture, as it will absorb the custard mixture more effectively. Place the cubed bread in a large mixing bowl.
2. Making the Custard Mixture
In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt. Ensure the mixture is well combined and smooth. This custard base will soak into the bread, giving the muffins their rich, French toast-like texture.
3. Combining the Bread and Custard
Pour the custard mixture over the cubed bread, gently stirring to ensure all pieces are evenly coated. Allow the bread to soak for about 10 minutes, occasionally stirring to make sure every piece absorbs the custard.
4. Preparing the Muffin Pan
Preheat your oven to 350°F (175°C). Grease a standard muffin tin with butter or non-stick cooking spray to prevent sticking.
5. Filling the Muffin Tin
Spoon the soaked bread mixture into the prepared muffin tin, filling each cup to the top. The bread cubes should be tightly packed to help the muffins hold their shape once baked.
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