Ingredients
Scale
- 1 loaf brioche bread (14 ounces)
- 6 large eggs
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- Pinch fine sea salt
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- ½ cup salted butter (softened)
- ½ cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon fine sea salt
Instructions
- Butter or grease two standard 12 cup muffin pans, or use liners and set them aside.
- Cut the brioche bread into ½" cubes and place them in a large bowl.
- In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, cinnamon, and a pinch of sea salt until smooth.
- Whisk in the heavy cream, whole milk, and vanilla extract until combined.
- Pour the egg mixture over the cubed bread, stirring to ensure all pieces absorb the liquid.
- Let the mixture sit for 5 minutes to soak up the flavors.
- Use a measuring cup to portion ¼ cup of the bread mixture into each muffin tin well (about 20 muffins).
- Cover the muffin pans with plastic wrap and refrigerate for several hours or overnight.
Notes
For a sweeter muffin, drizzle with maple syrup before serving.
These muffins can be made ahead of time for busy mornings.
Try adding blueberries or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.