Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Generously spray a standard 12-cup muffin tin with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, and 1 teaspoon of ground cinnamon until the mixture is well combined and smooth.1 1/2 cups milk, 2 tablespoons granulated sugar, 5 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon
- Gently toss the cubed bread into the egg mixture. Ensure every piece of bread is coated. Let it sit for a minute so the bread can absorb the liquid.6 cups cubed bread
- Evenly divide the soaked bread mixture among the 12 muffin cavities. Each cup should hold approximately 1/3 cup of the mixture.
- In a food processor, combine the cold butter, light brown sugar, all-purpose flour, 1/8 teaspoon of cinnamon, and a pinch of salt. Pulse for a few seconds until the mixture looks like coarse crumbs.1/4 cup unsalted butter, 1/4 cup light brown sugar, 1/4 cup all-purpose flour, 1/8 teaspoon ground cinnamon, 1 pinch salt
- Sprinkle the streusel mixture generously over the top of each muffin cup. Place the tin in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and the centers are set.
- Allow the muffins to cool in the pan for about 5 minutes. This helps them firm up before removal. Serve warm with a dusting of powdered sugar or a drizzle of maple syrup.Powdered sugar, Maple syrup
Notes
Store leftover muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For best results, use stale bread like croissants or brioche to ensure the muffins hold their shape and absorb the custard properly.
