Ingredients:

  • 450 g cubed white or honey wheat sliced bread
  • 3 large eggs
  • 240 ml whole milk
  • 50 g granulated sugar
  • 2.6 g ground cinnamon
  • 5 ml vanilla extract
  • 1.5 g salt
  • 28 g melted unsalted butter
  • 35 g brown sugar
  • 2.6 g ground cinnamon (for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin.
  2. In a small pan, briefly heat the melted butter and ground cinnamon to bloom the spice for a deeper scent. In a large bowl, whisk together the bloomed cinnamon-butter mixture, eggs, milk, sugar, vanilla, and salt until smooth and pale.
  3. Fold in the bread cubes gently, ensuring every piece is coated. Let it sit for 5 minutes until the bread looks saturated.
  4. Spoon the mixture evenly into the muffin cups, pressing down slightly with a spoon to remove air gaps.
  5. Bake for 20–25 minutes. You are looking for the tops to be set and the edges to be a golden mahogany color.
  6. While the muffins are hot from the oven, brush the tops with melted butter. Immediately dip or sprinkle the cinnamon-brown sugar mixture over the tops.