Ingredients:

  • 6 cups Brioche or Challah bread, cut into 1-inch cubes (approx. 10 oz)
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch sea salt
  • 3 tbsp unsalted butter, cold and cubed
  • 1/4 cup light brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 12-cup standard muffin tin or line with parchment liners.
  2. Cube the Bread: Slice your 10 oz of brioche into 1 inch cubes. Measure out 6 cups and place them in a large bowl.
  3. Mix the Custard: In a medium bowl, whisk the 4 eggs, 1 cup milk, 1/4 cup maple syrup, 1 tbsp vanilla, 1 tsp cinnamon, nutmeg, and salt. Whisk until the mixture is completely uniform.
  4. The First Soak: Pour the custard over the bread cubes. Toss gently with a spatula until every piece is coated.
  5. Rest Time: Let the bread sit for at least 10 minutes. Note: This allows the custard to penetrate the center of the bread cubes.
  6. Make the Streusel: In a small bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Rub in the 3 tbsp cold butter cubes until it looks like wet sand.
  7. Fill the Tin: Scoop the bread mixture into the muffin cups, piling them slightly high. Distribute any leftover liquid from the bottom of the bowl evenly among the cups.
  8. Add the Crunch: Sprinkle the cinnamon streusel generously over the top of each muffin.
  9. Bake to Perfection: Bake for 25 minutes until the tops are golden and the custard is set. The muffins should feel slightly firm when pressed.
  10. Cool and Serve: Let them rest in the tin for 5 minutes, then move to a wire rack. Note: This prevents the bottoms from becoming soggy.