Maple Pecan French Toast Bread Pudding Muffins

Directions

1. Heat the oven to 350 F (175 C). Butter a standard 12-cup metal muffin pan thoroughly, including the upper rims.
2. Whisk the eggs, milk, cream, 1/4 cup maple syrup, vanilla, cinnamon and salt in a large bowl. Fold in the bread cubes and half the pecans. Let stand for 15 minutes, gently folding once halfway through, until the bread absorbs most of the custard.
3. Divide the soaked bread among the muffin wells. Gently press the cubes into the cups, then distribute any remaining custard evenly. Keep the bread mounds low enough to stay stable in the wells.
4. Mix the remaining pecans with the melted butter and brown sugar. Spoon this mixture over the muffins.
5. Bake for 23 to 28 minutes, until the tops brown, the centres feel set and the custard reaches 160 F (71 C) in the middle of a muffin. If the pecans darken early, lay foil loosely over the pan.
6. Rest in the pan for 10 minutes. Run a thin knife around each edge and lift the muffins out carefully. Serve warm with the remaining 2 tablespoons maple syrup divided over them.

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