6 cups cubed bread
1 cup milk
1/4 cup heavy cream
4 large Eggs
2 tablespoons LorAnn Butter Vanilla Bakery Emulsion can substitute extract
3/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Prepare a muffin tin by spraying with cooking spray.
In a large bowl, add the milk, cream, sugar, eggs, bakery emulsion (or extract), cinnamon and salt. Whisk well.
Add the cubed bread and toss to coat completely.
Scoop about 1/3 cup of mixture into each muffin cup.
Bake for 25-30.