Ingredients
Scale
- 6 cups day-old brioche or challah bread, cubed
- 4 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1/4 cup maple syrup (or honey/agave syrup)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 3 tbsp melted butter (or coconut oil)
- 1/4 cup cinnamon-sugar mixture
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Whisk eggs, milk, maple syrup, vanilla, and cinnamon in a large bowl until well combined.
- Add bread cubes to the mixture, tossing gently to coat. Let it sit for 5 minutes.
- Divide the soaked bread evenly into the muffin cups, pressing down slightly.
- Bake for 20 minutes or until the tops are golden and slightly crisp.
- Brush warm muffins with melted butter and roll in the cinnamon-sugar mixture.
Notes
- Use brioche or challah for richer texture.
- Substitute milk and butter for dairy-free options.
- Add berries or chocolate chips for extra flavor.
- Store in an airtight container or freeze for up to 2 months.
Nutrition
- Calories: 220
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g