Ingredients
16ozFrench bread,(1 loaf), trimmed of ends and cut into ¾ inch cubes, preferably a day or 2 old
1⅔cupmilk
7large eggs
¾cupfresh pumpkin puree,canned
1tspvanilla extract
2tbspgranulated sugar
2tbsplight brown sugar,packed
1tspground cinnamon
¼tspground nutmeg
¼tspground ginger
maple syrup,for serving
½cupall purpose flour
¼cupsalted butter,cold diced into cubes
2tbspgranulated sugar
2tbsplight brown sugar,packed
¼tspground cinnamon
Preparation
To a blender add, milk, eggs, pumpkin puree, vanilla, granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Puree for about 5 to 10 seconds until well blended.
Butter a 12-hole muffin pan well, then divide half of the bread cubes among muffin wells and press bread cubes down (not too firmly but enough to create more space to add egg mixture and more bread).
Slowly drizzle half of the egg mixture evenly over bread cubes in the muffin pan.
Divide the remaining half of the bread cubes over the tops of soaked bread, then press down to fit and create a muffin shape.
Slowly drizzle the remaining half of the egg mixture over tops (try to soak each piece and drizzle slowly. Use a clean paper towel to wipe up spills into the cups).
Cover with plastic wrap and transfer to the refrigerator to chill for 2 hours or up to overnight.
Preheat oven to 350 degrees F. Remove muffins from refrigerator and allow to rest at room temperature for 15 minutes.
Meanwhile, prepare crumb topping by combining flour, cold butter, granulated sugar, brown sugar, and cinnamon in a food processor.
Pulse until mixture resembles peas and slightly begins to come together and moisten.
Sprinkle evenly over muffins. (For a more buttery muffin, melt 2 tablespoons of butter and gently brush it over the muffins before adding crumble).
Bake in preheated oven 20 to 25 minutes until golden and centers are cooked through. Remove from oven and allow to rest in muffins tins several minutes.
Run a butter knife around the edges of muffins to remove. Serve warm with warm maple syrup.
