# Components:
→ Bread
01 - 6 cups day-old brioche or challah, cut into 1-inch cubes
→ Custard
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Filling
09 - 1 cup fresh or frozen cranberries
10 - 1 large jalapeño, seeded and finely diced
11 - 2 tablespoons maple syrup
→ Topping
12 - 1/4 cup chopped pecans
13 - 2 tablespoons turbinado sugar
# Directions:
01 - Preheat oven to 350°F and grease a 12-cup muffin tin or line each cup with paper liners.
02 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
03 - Add bread cubes to the custard mixture and toss gently to coat. Allow to soak for 10 minutes, stirring occasionally for even absorption.
04 - Fold cranberries, finely diced jalapeño, and maple syrup gently into the soaked bread mixture until evenly distributed.
05 - Divide mixture evenly among muffin cups, pressing each portion gently to fill cups. Sprinkle with chopped pecans and turbinado sugar as desired.
06 - Place in the oven and bake for 22 to 25 minutes or until muffins are puffed, golden, and a tester inserted in the center comes out mostly clean.
07 - Allow muffins to cool in tin for 5 minutes. Run a knife around each muffin to loosen, then transfer to a wire rack. Serve warm or at room temperature.
