FRENCH TOAST MUFFINS

FRENCH TOAST MUFFINS DOUGH 1 cup whole milk 1/4 cup heavy cream 2 tbsp granulated sugar 4 eggs 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) TOPPING 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.