It almost doesn’t seem right kicking off the month with this recipe – it’s so easy and sinful with pretty much no work. The Grand Central Baking Book recipe calls for “crusty artisan white bread” so when I ran across some from one of Seattle’s other famous bakeries in Columbia City, I knew it was fate.
The bakers over at Grand Central started using this for recipe for dessert, and it’s easy to see why – It’s sweet, creamy, and just crunchy enough…and that’s also why they are perfect for breakfast! In fact, these treats are so good you better grab one for yourself before they are all gone!
- 1-pound crusty artesian white bread
- 1/2-teaspoon ground cinnamon
- 3/4-cup (5.25 ounces) granulated sugar
- 1-1/2 cups (12-fluid ounces) heavy cream
- 1-1/2 cups (12-fluid ounces) milk
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
- 12-cup muffin tin
- 12-paper liners (or butter tin generously)
- 325-degrees, with cook time of about 45-minutes
Let’s get started!
- Cut the bread into 1-cubes. I did this by starting with slicing bread in 1-inch slices, then cuttin them in half, then cutting into fours.
- Place bread in large bowel (it will need to be large enough to soak bread and custard) and toss with 1/2-teaspoon ground cinnamon
- In a separate bowl, whisk together the 6-eggs, 3/4-cup granulated sugar, 1 and 1/2 cups heavy cream, and 1 and 1/2 cups milk (I used whole milk).
- Once mixture is well combined, pour over bread and toss well.
- Place plastic over bowel and refrigerate for at least 4-hours, but up to 24-hours
- Line muffin cups.
- Scoop about 1/2 cup of bread mixture into each cup. Make sure each scoop is a nice heaping mound. I gave the bread scoops a little “squeeze to hold them together
- Finally, spoon the rest of custard over the muffins bake for about 45-minutes, rotating half way through. Mine actually took 55-minutes before my muffins got the light golden brown on top.
- As soon as muffins are out of oven, dust each one with powdered sugar and serve!
A few notes from my kitchen:
- I cooked my muffins for about 55-minutes – but be careful, if they cook too long the tips of the bread get too hard and crunchy (unless you like that).
- I only soaked my bread for 4-hours, but I think overnight would be delicious. This way you can prepare the mixture at night – perfect if you want to impress guests for breakfast.
Original Recipe: Grand Central Bakery, Seattle