• 1 loaf homemade gluten-free French bread (see this Better Batter recipe for inspiration) or two store-bought gluten-free baguettes, cut into 1/2 inch cubes (about 12 cups of bread total)
  • cooking spray
For the custard:
  • 2 1/2 c milk
  • 6 large eggs
  • 1/2 c granulated sugar
  • 1 Tbl vanilla extract
  • 1 tsp ground cinnamon
For the streusel:
  • Butter and Maple Syrup, for serving, optional


Prepare the custard. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Make the filling. In a large bowl, combine the bread cubes and custard, using a spatula to gently mix. The bread will soak up all of the custard. Let stand 10 minutes or so while you prepare the streusel. Prepare the streusel. In a small bowl combine the butter, brown sugar, flour, cinnamon, and salt. Use a fork to press the ingredients together until the mixture resembles slightly crumbly, wet sand. Cover with plastic wrap and place in the refrigerator. Fill the muffin tins. Using a standard sized ice cream scoop, gently scoop and fill the prepared muffin tins evenly, making sure to include the remaining custard liquid as well. Wrap in plastic wrap and refrigerate at least 2 hours or up to overnight.
Bake. When read to bake, preheat the oven to 350 degrees. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping. Bake for 23-25 minutes or until the tops are golden brown. Remove from the oven and let cool 5 minutes before transferring to a serving plate. Serve hot with butter and maple syrup, if desired. Makes approximately 18 muffins. Adapted from Two Peas and Their Pod