Ingredients:

  • 3 large eggs
  • 1/2 cup half-and-half
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 6 cups brioche bread, cubed into 1/2-inch pieces
  • 2 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease each cup of a standard 12-cup muffin tin thoroughly with melted butter or non-stick spray.
  3. In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, 1/2 tsp cinnamon, and brown sugar until smooth.
  4. Add the cubed brioche to the custard mixture and stir gently until every piece is saturated.
  5. Spoon the mixture into the muffin tins, pressing down slightly to remove air pockets and filling nearly to the brim.
  6. Combine the granulated sugar and remaining 1/2 tsp cinnamon in a small bowl and sprinkle evenly over the top of each cup.
  7. Bake for 18–22 minutes until the edges pull away from the pan and the tops are golden-brown.
  8. Allow the cups to rest in the pan for 5 minutes before lifting them out.