Ingredients
Scale
- 3 cups day-old bread, cubed (white, whole wheat, or brioche)
- 3 large eggs
- 1 cup whole milk or cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Butter or non-stick spray for greasing muffin tin
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin with butter or non-stick spray.
- Cut day-old bread into roughly 1-inch cubes.
- In a medium bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until well combined.
- Place the cubed bread in a large bowl and pour the custard over it. Gently stir to coat, allowing it to sit for 5–10 minutes to absorb the liquid.
- Spoon the mixture evenly into the muffin tin, sprinkle with brown sugar and cinnamon if desired.
- Bake for 20–25 minutes until tops are golden and firm. Let cool for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar and serve warm.
Notes
These muffins are best served warm. They can be stored at room temperature for a day or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg