Ingredients
1loafFrench bread
8eggs
2cupsmilk
½cupheavy cream,or half and half
¼cupsugar
1cupbrown sugar,divided, half for custard and half for topping
1tbspvanilla extract
2tspcinnamon
¼tspnutmeg
½cupflour
½cupbrown sugar
1tspcinnamon
¼tspsalt
½cupunsalted butter cold,cut into small squares
Preparation
Spray two muffin tins with cooking spray or grease with butter. Preheat oven to 375 degrees F.
In a large bowl, add the eggs, milk, heavy cream, sugar, vanilla, cinnamon and nutmeg.
Chop the bread into ¾ – 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
In a small bowl or a food processor add the flour, brown sugar, cinnamon, and salt and mix.
Cut in the butter with a fork or pulse in the food processor for 5 to 10 seconds or until the butter and brown sugar mixture is crumbly.
Mound the bread into the muffin tin until it resembles a muffin with a high rounded top.
Pour any leftover liquids over the top of the bread mixture.
Sprinkle the brown sugar mixture (that has the flour, brown sugar, cinnamon, salt and the butter) on top of the muffins
Bake for 20 to 25 minutes or until the tops are crispy and browned and the inside is set.
