12 portions
90 Min
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  • 1 Unit Baguette ,Cut into 1/2 inch cubes (about 12 cups of bread)
  • 1 Teaspoon Salt, Table ,Pinch of salt, ror the streusel topping
  • 2 1/2 Cup Milk, Producer, Fluid, 3.7% Milkfat
  • 1/4 Cup DLT Flour ,For the streusel topping
  • 1/4 Cup Brown Sugar ,For the streusel topping
  • 1/4 Cup Margarine ,For the streusel topping, cold
  • 1/2 Cup Strawberries ,Or fruit of choice, chopped
  • 6 Unit Eggs , Large
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Cinnamon
  • 1 Tablespoon Vanilla Essence
  • 1/2 Cup Granulated Sugar
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  • In a medium bowl, whisk together the milk, eggs, sugar, vanilla essence and cinnamon.
  • Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour the milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Place chopped strawberries on top. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight
  • When ready to bake, preheat the oven to 350°F (180°C).
  • To make the cinnamon streusel: In small bowl combine margarine, brown sugar, flour, cinnamon and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffin pan from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  • Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with honey or maple syrup, if desired.