Soft muffins meld apples, caramel, and rich bread into an autumn-inspired treat perfect for breakfast or dessert.
# Ingredient List:
→ Bread and Dairy
01 - 5 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 1 ½ cups whole milk
03 - ½ cup heavy cream
04 - 3 large eggs
05 - ⅓ cup granulated sugar
06 - ¼ cup light brown sugar
07 - 2 teaspoons vanilla extract
08 - ¼ teaspoon salt
→ Apples
09 - 2 medium apples, peeled, cored, and diced
10 - 1 tablespoon lemon juice
11 - 1 teaspoon cinnamon
→ Caramel
12 - ½ cup caramel sauce, plus extra for drizzling
→ Topping
13 - 2 tablespoons light brown sugar
14 - ½ teaspoon cinnamon
→ Optional
15 - ¼ cup chopped toasted pecans or walnuts
# Steps:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, and salt until fully combined.
03 - Add brioche or challah cubes to the custard mixture, gently toss to coat, and let soak for 10 minutes so bread absorbs liquid.
04 - Combine diced apples with lemon juice and cinnamon in a small bowl, tossing until evenly coated.
05 - Carefully fold prepared apples and half of the caramel sauce into the bread mixture. Add nuts if desired.
06 - Divide mixture evenly among the muffin cups, filling each to the top. Drizzle remaining caramel sauce over each muffin.
07 - In a small bowl, mix topping brown sugar and cinnamon. Sprinkle over muffins.
08 - Bake for 28 to 32 minutes, until the tops are golden brown and centers are set.
09 - Remove tin from oven, cool muffins for 10 minutes in the pan, then transfer to wire rack. Drizzle with extra caramel before serving if desired.
