Ingredients:

  • 6 large eggs
  • 180ml whole milk
  • 120ml heavy cream
  • 60ml pure maple syrup
  • 10ml pure vanilla extract
  • 5g ground cinnamon
  • 2g ground nutmeg
  • 1g sea salt
  • 500g brioche bread, cut into 1-inch cubes
  • 50g light brown sugar, packed
  • 30g all-purpose flour
  • 30g unsalted butter, cold and cubed
  • 2g ground cinnamon for topping

Instructions:

  1. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt until the mixture is a uniform pale tan color.
  2. Gently fold the brioche cubes into the custard mixture. Let the mixture sit for 10 minutes to allow the custard to fully penetrate the center of the bread cubes.
  3. While the bread soaks, combine the brown sugar, flour, and extra cinnamon in a small bowl. Rub the cold, cubed butter into the dry ingredients using your fingers until it resembles coarse, pea-sized crumbs.
  4. Preheat your oven to 350°F (175°C) and generously grease a 12-cup standard muffin tin.
  5. Use a large ice cream scoop to portion the soaked bread mixture evenly into the muffin tin. Sprinkle the cinnamon crunch topping over each muffin.
  6. Bake for 25 minutes or until the muffins are puffed and the tops have formed a golden, shattering crust.