Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease each cup.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon until smooth.
- Fold the cubed day-old bread into the custard mixture, allowing it to soak for about 5 minutes.
- Distribute the soaked bread mixture evenly among the muffin cups, filling about three-quarters full.
- Bake for 25–30 minutes until golden brown and firm in the center.
- Mix the remaining sugar and cinnamon in a small bowl. Brush the baked muffins with melted butter and sprinkle with cinnamon-sugar topping.
- Cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm.
Nutrition
Notes
These muffins are perfect for a quick breakfast or brunch and can be customized with various toppings.
