- 1 small challah loaf
- 1 cup heavy cream
- 1/4 cup milk
- 3 large eggs
- 2 tbsp honey
- maple syrup for serving
Preheat oven to 350°F. Line muffin pan with muffin/cupcake liners.
Slice challah bread into small cubes. In a medium mixing bowl, whisk together heavy cream, milk, eggs, and honey. Working in batches, drop in about 1/3 of the bread cubes into the batter, moving them around so that they are fully coated in the batter. Carefully remove the bread cubes and add them to your muffin pan, stacking them to form a muffin shape. Repeat with remaining bread. If you have any leftover batter, you can pour onto muffins before baking.
Bake for 15-20 minutes until toast turns golden and edges turn a light brown. Pour syrup over before serving.