Ingredients:

  • 6 cups Brioche or Challah bread, cut into 1-inch cubes (approx. 300g)
  • 2 tbsp unsalted butter, melted
  • 4 large eggs
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.33 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.25 cup granulated sugar (for topping)
  • 1.5 tsp ground cinnamon (for topping)
  • 2 tbsp cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously brush a 12-cup standard muffin tin with melted butter to ensure the sugar edges don't stick.
  2. Place 1-inch bread cubes in a large bowl. If bread is very fresh, bake cubes on a tray for 5 minutes to dry them out slightly (starch retrogradation).
  3. In a separate bowl, whisk together the eggs, milk, heavy cream, 1/3 cup sugar, vanilla, 1 tsp cinnamon, and salt until completely homogenous.
  4. Pour the custard mixture over the bread cubes and toss gently. Let sit for 8 minutes to allow the bread to absorb the liquid.
  5. In a small bowl, combine the 1/4 cup sugar and 1.5 tsp cinnamon. Divide the soaked bread evenly among the 12 muffin cups.
  6. Top each muffin with the cinnamon-sugar mixture and a small cube of cold butter. This creates a 'shield' for a crispy exterior.
  7. Bake for 20 minutes until the tops are golden brown and mahogany-colored, and the custard is set.