Ingredients
Scale
- 4–5 cups cubed stale bread (brioche or challah preferred)
- 4 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 tablespoon vanilla extract
- 1½ teaspoons cinnamon
- Pinch of nutmeg
- 2 tablespoons brown sugar
- Optional mix-ins: chocolate chips, berries, chopped nuts, diced apples, banana slices
- Optional toppings: maple syrup, powdered sugar, yogurt, whipped cream, shredded cheese, crispy bacon
Instructions
- Preheat oven to 350°F (175°C) and generously grease a muffin tin.
- Cube the stale bread into ½-inch pieces and place in a large mixing bowl.
- In a separate bowl, whisk eggs, milk, cream, vanilla, cinnamon, nutmeg, and brown sugar until smooth and frothy.
- Pour the custard over the bread cubes and gently fold. Let sit for 5–10 minutes to absorb.
- Scoop the soaked bread into muffin tins and press down gently to compact. Add desired toppings now.
- Bake for 22–28 minutes until tops are golden and centers are set. Rotate pan halfway through for even baking.
- Cool for 5–10 minutes, then gently loosen edges with a knife and remove from tin.
Notes
Store in fridge for up to 4 days or freeze for up to a month. Reheat in the microwave for 30–45 seconds or in the oven at 350°F for 8–10 minutes for crispiness. Try flavor variations like apple cinnamon, blueberry lemon, chocolate chip banana, or savory bacon-cheddar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 160
- Sugar: 5g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg