# Components:
→ Bread
01 - 6 cups day-old brioche or challah, cut into 1-inch cubes
→ Custard
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Filling
09 - 1 cup fresh or frozen cranberries, do not thaw if frozen
10 - 1 large jalapeño, seeded and finely diced
11 - 2 tablespoons maple syrup
→ Topping
12 - 1/4 cup chopped pecans (optional)
13 - 2 tablespoons turbinado sugar (optional)
# Method:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
03 - Add bread cubes to the custard mixture. Toss gently to coat and let soak for 10 minutes, stirring occasionally to ensure even absorption.
04 - Fold in cranberries, diced jalapeño, and maple syrup until evenly distributed.
05 - Divide mixture evenly among muffin cups, pressing down gently to settle.
06 - Sprinkle each muffin with chopped pecans and turbinado sugar, if desired.
07 - Bake for 22–25 minutes until muffins are golden and a tester inserted into the center comes out mostly clean.
08 - Let muffins cool in the tin for 5 minutes. Run a knife around each to loosen, then transfer to a wire rack. Serve warm or at room temperature.
