Ingredients:

  • 6 cups Challah or Brioche bread, cubed into 1-inch pieces (approx. 350g)
  • 1 tbsp unsalted butter, melted
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 3 tbsp cold unsalted butter, cubed
  • 1/4 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 2 tbsp all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 5–7 minutes until they feel dry to the touch but not browned.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, 1 tsp cinnamon, nutmeg, and salt until completely homogenous.
  3. Fold the toasted bread cubes into the custard mixture. Let sit for at least 10 minutes (or refrigerate overnight) until the liquid is mostly absorbed.
  4. Grease a 12-cup standard muffin tin with 1 tbsp melted butter or non-stick spray.
  5. Prepare the topping by combining 3 tbsp cold cubed butter, brown sugar, 1/2 tsp cinnamon, and flour in a small bowl. Work with a fork or fingers until crumbly.
  6. Divide the soaked bread mixture evenly among the 12 muffin cups, packing slightly. Sprinkle the signature crunch topping over each muffin.
  7. Bake for 20-25 minutes until the tops are mahogany brown and the centers are set.