Ingredients:

  • 6 cups (450g) whole grain bread, cubed into ½ inch pieces
  • 3 large eggs
  • 1 ½ cups (360ml) low-fat milk
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) baking powder
  • ¼ tsp (1.5g) salt
  • 3 tbsp (35g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (30g) melted unsalted butter

Instructions:

  1. Whisk together the eggs, milk, maple syrup, vanilla, cinnamon, baking powder, and salt in a large bowl. Mix until the custard is completely smooth and no egg streaks remain.
  2. Gently stir in the cubed whole grain bread. Let the mixture soak for 5 minutes Note: this allows the core of the bread to soften without collapsing.
  3. Grease your muffin tin with non stick spray or line with parchment.
  4. Scoop the soaked bread mixture into each slot. Press down lightly with a spoon until air pockets are removed.
  5. Combine the brown sugar and ground cinnamon in a small bowl.
  6. Brush the tops of each muffin with melted unsalted butter.
  7. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
  8. Bake at 175°C (350°F) for 20-25 minutes until the tops are golden brown and the edges feel set.