Ingredients
For the Muffins:
- 6 cups of day-old bread, cut into 1-inch cubes (brioche, challah, or sturdy French bread work best)
- 4 large eggs
- 1 1/2 cups milk (whole milk or half-and-half for richer flavor)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but recommended)
- A pinch of salt
- 2 tablespoons melted butter
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter for dipping
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a standard muffin tin thoroughly or line it with paper cupcake liners to prevent sticking.
Step 2: Prepare the Custard
In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, nutmeg if using, and a pinch of salt. Whisk until the mixture is smooth and the sugar is dissolved.
Step 3: Soak the Bread
Add the bread cubes to the custard mixture. Gently toss the bread to coat each piece thoroughly. Let the bread soak for 5 to 10 minutes, stirring occasionally to ensure every cube absorbs some of the liquid. This step ensures the muffins are moist and flavorful inside.
Step 4: Assemble the Muffins
Spoon the soaked bread mixture evenly into the prepared muffin tin. Press down gently on each portion to compact the bread slightly without crushing it. Drizzle a little melted butter over the tops of each muffin for added richness and a golden finish.
Step 5: Bake
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when they are set and golden brown on top. You can test by lightly pressing the center of a muffin; it should spring back without leaving a dent.
Step 6: Prepare the Cinnamon Sugar Coating
While the muffins cool slightly, mix the granulated sugar and ground cinnamon in a small bowl. Once the muffins are cool enough to handle but still warm, brush each one lightly with melted butter. Then either roll the muffins in the cinnamon sugar mixture or sprinkle the mixture generously over the tops.
Step 7: Serve
Serve the muffins warm, optionally topped with maple syrup, whipped cream, or fresh fruit like strawberries or blueberries for a colorful and flavorful presentation.
Notes
Bread Choice Matters
Using day-old bread is crucial for the best texture. Fresh bread tends to become too mushy when soaked. If your bread is fresh, you can cube it and let it dry out for a few hours or toast it lightly in the oven before using.
Custard Absorption
Allowing the bread enough time to absorb the custard is key. Stir gently and give it a few minutes to soak thoroughly. Skipping this step can lead to dry patches inside the muffins.
Baking Evenness
Make sure to fill the muffin cups evenly and press the bread down lightly. This helps the muffins bake uniformly and prevents hollow spots in the center.
Avoid Overbaking
Keep a close eye during the last few minutes of baking. Overbaking can dry out the muffins. They should be just set and slightly springy when pressed.
Butter Application
Brushing the muffins with butter before applying the cinnamon sugar ensures the coating sticks well and adds an extra layer of flavor. However, do not saturate them, as too much butter can make the muffins greasy.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat them in the microwave for about 10-15 seconds to refresh their texture and flavor before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes