When I first looked at this recipe, I was hesitant. I’m not a pup anymore. Remember when you could eat a huge cinnamon roll donut as a kid and be just fine until lunch? Ya, me, too. Try that now and I feel heavy and sick to my stomach. Don’t even get me started on the feeling like a nap is imminent. These are the reasons I had to pause. But, I was making this ahead for Tahoe, so coupled with some eggs, if just might work. And I dare say, it did!
1 loaf French bread cut into 1/2″ cubes (challah is a great option here)
2 cups milk
1/2 cup sugar
1 1/2 tsp pure vanilla extract (such as Spice Island)
For streusel topping:
1/2 cup all purpose flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch of nutmeg
1/2 cup cold butter, cut into pieces
Spray a 12-muffin pan with nonstick cooking spray. Cut bread into cubes and completely fill each well with bread. In a large bowl, whisk together milk, eggs, sugar, and vanilla. Carefully pour mixture evenly over each muffin well, compressing the bread cubes to allow more liquid to be absorbed. Cover the tin with plastic wrap and refrigerate 2 – 12 hours. (I refrigerated 2-3 hours and they were still amazing!)
Preheat oven to 350° and prepare streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, salt, nutmeg, and butter. Use two forks or two knives to crumble mixture into coarse crumbs. Sprinkle mixture evenly on muffins.
Bake muffins 20 – 25 minutes, or until tops are golden. Let muffins cool about 5 minutes and serve warm. These are great made ahead and then popped in the toaster oven.
Serves: 12 muffins
Total time: 2 hours, 40 minutes