Ingredients:

  • 6 cups Brioche or Challah bread, stale, cut into 1-inch cubes
  • 4 large Eggs, room temperature
  • 1 cup Whole milk
  • 1/4 cup Maple syrup, Grade A Amber
  • 1 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Salt
  • 1/3 cup Granulated sugar
  • 1 tbsp Ground cinnamon
  • 2 tbsp Unsalted butter, melted

Instructions:

  1. Prepare the tin. Grease a 12 cup muffin pan thoroughly with butter or non stick spray. Note: This ensures the sugar doesn't glue the muffins to the pan.
  2. Cube the bread. Cut your 6 cups of stale Brioche into 1 inch cubes. Note: Uniform cubes ensure even custard absorption.
  3. Whisk the liquids. In a large bowl, combine 4 eggs, 1 cup whole milk, 1/4 cup maple syrup, 1 tbsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt.
  4. Incorporate the bread. Toss the bread cubes into the custard and fold gently until every piece is coated.
  5. Rest the mixture. Let the bowl sit for 10 minutes until the bread has softened but isn't falling apart.
  6. Create the topping. Mix 1/3 cup granulated sugar with 1 tbsp cinnamon in a small ramekin.
  7. Portion the cups. Divide the soaked bread evenly among the 12 muffin cups, pressing down lightly.
  8. Add the fat. Drizzle the 2 tbsp of melted butter evenly over the tops of the muffins.
  9. Sugar coat. Sprinkle the cinnamon sugar mixture generously over each cup.
  10. Bake the muffins. Bake at 350°F for 25 minutes until the tops are golden brown and the sugar has formed a crackling crust.