Instructions

• Prepare oven and muffin pan. Preheat oven to 350°F and lightly grease a 12-cup muffin tin with melted butter or cooking spray. 

• Make the custard and mix in the bread. In a large mixing bowl, combine whisk eggs, milk, brown sugar, cinnamon, and salt and whisk until fully incorporated. Add cubed bread to the bowl and gently mix with your hands until all of the bread is saturated.

• Bake and serve. Divide bread mixture and any remaining custard among 12 muffin cups (about ½ cup each). Bake for 20 minutes or until custard is set and muffin tops lightly browned (slightly longer if  refrigerated overnight). Top with walnuts and powdered sugar if desired, and serve immediately with warm maple syrup. 
• To prepare the night before: I recommend chewy, fresh sourdough works best for overnight French toast muffins. Make the custard, soak the bread, divide into muffin cups. Cover and refrigerate overnight.  In the morning, remove the pan from the fridge 30 minutes before baking and add a few extra minutes onto the bake time. For brioche or challah: Make the custard and cube the bread the night before. Cover and refrigerate the custard overnight; combine the custard and the bread just before baking in the morning.