Ingredients

• Bread cubes: 6 cups (brioche or challah work best)

• Eggs: 4 large

• Milk: 1 cup

• Heavy cream: 41​ cup

• Maple syrup: 3 tablespoons

• Vanilla extract: 1 teaspoon

• Topping: 41​ cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with cooking spray or butter.

2. Whisk: In a large bowl, vigorously whisk together the eggs, milk, heavy cream, maple syrup, and vanilla extract until the mixture is completely smooth.

3. Soak: Toss the bread cubes into the liquid mixture. Gently stir until every piece of bread is thoroughly coated and has absorbed the custard.

4. Assemble: Divide the soaked bread mixture evenly among the 12 muffin cups, pressing them down lightly so they hold their shape.

5. Coat: Generously sprinkle the cinnamon sugar mixture over the top of each muffin to create that beautiful

6. Bake: Place in the oven and bake for 25 to 30 minutes. They are ready when the tops are golden brown and crispy, and the centers are set.

7. Serve: Let them cool in the pan for 5 minutes, then gently lift them out. Serve warm with an extra drizzle of maple syrup.