Ingredients:

  • 6 cups (approx. 350g) Brioche bread, cut into 1-inch cubes
  • 2 tbsp (28g) Unsalted butter, melted
  • 4 large Eggs, room temperature
  • 1 cup (240ml) Whole milk
  • 1/4 cup (50g) Light brown sugar, packed
  • 1 tbsp (15ml) Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Fine sea salt
  • 1/4 cup (50g) Granulated sugar
  • 1 tbsp Ground cinnamon (for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C) and generously grease a 12-cup standard muffin tin. In a large bowl, toss the bread cubes with the melted butter to create a moisture barrier.
  2. In a separate medium bowl, whisk together the eggs, milk, brown sugar, vanilla, 1 teaspoon of cinnamon, nutmeg, and sea salt until the mixture is completely emulsified and sugar is dissolved.
  3. Pour the egg custard over the buttered bread cubes. Use a spatula to gently fold the mixture until every piece of bread is coated. Let the mixture sit for 3–5 minutes for the 'Quick-Soak' phase.
  4. Distribute the soaked bread mixture evenly among the 12 muffin cups. Mix the granulated sugar and 1 tablespoon of cinnamon in a small bowl, then sprinkle a thick layer over the top of each muffin.
  5. Bake for 20 minutes or until the tops are mahogany-colored and the custard is set. Serve immediately for the best textural contrast.