Description
Bite-sized custard-drenched bread pockets with golden crusts and cinnamon-spiced streusel. A portable, fuss-free alternative to traditional French toast.
Ingredients
Whole Milk – 1 cup
Heavy Whipping Cream – ¼ cup (substitute full-fat coconut milk)
Sugar – 2 tablespoons
Eggs – 4
Vanilla Extract – 2 teaspoons
Cinnamon – 2 teaspoons
Kosher Sea Salt – ¼ teaspoon
Dried Cubed Bread – 6 cups (1-inch, use challah or brioche)
All Purpose Flour – ⅓ cup
Brown Sugar – ¼ cup
Unsalted Butter – ½ cup (use clarified butter)
Instructions
Preheat oven to 350°F. Line 12-cup muffin tin with paper liners
Mix milk, cream, sugar, eggs, vanilla, cinnamon, and salt in a large bowl until smooth
Add dried cubed bread to the custard. Gently toss to coat, letting sit undisturbed for 10 minutes
Press bread cubes into greased muffin liners, filling ⅔ full
Sift ⅓ cup flour over the filled cups
Melt ½ cup butter; stir into brown sugar until combined
Spoon butter-sugar mixture over bread layers
Bake 20 minutes until golden and custard is set
Notes
Let bread absorb custard for 10 minutes for optimal flavor integration
Use staled bread cubes, not slices
Coconut milk substitute ensures halal compliance
Alternatives: Omit sugar for low-sugar version
Store in airtight container at room temperature for 2 days
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220g
- Sugar: 6g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6.2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg