1 cup whole milk
1/4 cup heavy cream
2 tbsp granulated sugar
2 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp kosher sea salt
6 cups dried cubed bread (white, challah, brioche, croissants or cinnamon raisin)
1/3 cup all purpose flour
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter
Preheat oven to 350 degrees.
Spray a 12 cup muffin pan with cooking spray; set aside.
In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
Add the cubed bread into the mixture, toss gently to combine.
Scoop a ⅓ cup of the mixture into each well.
Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon.
Using a pastry blender or your fingers, break the butter into small pea-size clumps.
Sprinkle the streusel mixture over the tops of the muffins.
Place in the oven and bake for 25-30 minutes or until golden brown on top.
Remove from the oven and allow to cool for 5 minutes before removing and serving.