Ingredients:

  • 6 cups (approx. 1 lb/450g) cubed brioche or challah bread, cut into ½ inch pieces
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 2 tbsp (30g) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (2.5g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 2 tbsp (25g) granulated sugar
  • 3 tbsp (36g) granulated sugar
  • 1 tsp (2.5g) ground cinnamon
  • 1 tbsp (14g) melted butter

Instructions:

  1. Preheat oven to 350°F (180°C) and grease a standard 12-cup muffin tin thoroughly.
  2. In a large bowl, whisk together eggs, milk, 2 tbsp melted butter, vanilla, cinnamon, salt, and 2 tbsp sugar until smooth.
  3. Fold the cubed bread into the custard and let sit for 2-3 minutes to absorb the liquid.
  4. Spoon the soaked bread evenly into the 12 muffin cups, pressing down gently.
  5. In a small bowl, mix the topping sugar and cinnamon.
  6. Brush the top of each muffin with melted butter and sprinkle generously with the cinnamon sugar mixture.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack.