Description
Custard-rich, cinnamon-infused muffins filled with fresh strawberries for a tender, sweet-tart breakfast treat. Brioche bread adds moisture, while a precise 5-minute custard soak ensures perfect texture.
Ingredients
6 cups day-old bread (preferably brioche)
1 ½ cups diced strawberries
1 cup whole milk (or almond milk substitute)
½ cup heavy cream (or coconut cream for dairy-free)
4 large eggs
¾ cup sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp salt
1 tsp lemon juice (optional, to balance sweetness)
2 tbsp unsalted butter (for greasing tin)
1 tbsp granulated sugar (optional, for topping crunch)
Instructions
Preheat oven to 350°F (180°C) and grease a standard muffin tin with butter
In a large bowl, combine bread cubes and strawberries until evenly mixed
Whisk eggs in a separate bowl, then add milk, cream, sugar, vanilla, cinnamon, and salt
Stir until fully blended, then let custard rest 1 minute
Pour custard over bread-strawberry mixture and let sit 5 minutes for absorption
Fill each muffin cup ¾ full using a 1 ¾” diameter spoon
Bake for 20-25 minutes or until internal temperature reaches 160°F
Rotate tin midway for even browning
Let cool 10 minutes in tin before transferring to wire rack
Sprinkle granulated sugar on tops for extra crunch (optional)
Glaze with confectioners’ sugar before serving
Notes
Ideal with 1 ½ cups fresh berries for optimal moisture
Chill tin 10 minutes between batches for consistent rise
Almond or coconut milk substitutions add depth
Avoid frozen berries for best texture
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg