Ingredients
1lbcountry style bread,(1 loaf)
5large eggs
2cupswhole milk,or 2% milk
2tspvanilla
4tspcinnamon
1½cupsapples,(about 1 or 2), cored, cut into ¼-inch dice
4tbspunsalted butter,melted
5tbspturbinado sugar,plus 1 tsp, or sugar in the raw, divided
maple syrup,to serve, optional
Preparation
Use a serrated bread knife to cut the bread into small ½-inch bread cubes. Leave the crusts on or remove them, preferred. Measure out 9 cups of bread cubes.
In a large bowl, whisk the eggs, milk, vanilla, and cinnamon together until well blended.
Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter.
Cover with plastic wrap and refrigerate for 4 hours or overnight. Stir from time to time to help the bread absorb the custard.
Heat the oven to 350 degrees F.
Stir the diced apples into the bread and custard mixture.
Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray.
Fill each muffin cup with about ½ cup of the filling, mounding slightly to form a peak. With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each muffin with 1 teaspoon of turbinado sugar.
Bake for 25 to 30 minutes or until golden. Let the muffins cool for 10 minutes in the muffin tin.
Serve warm with maple syrup to drizzle over the top, and enjoy!
