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1
Preheat oven to 350 degrees F and line or grease 12 muffin cups.
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2
Chop bread into bite size (about 1 inch) cubes and place in large mixing bowl. Combine milk and cream, and pour over bread. Mix bread with cream and milk, then allow to sit for 5 to 10 minutes (the older and more stale your bread the longer it may need to sit in order to soften up).
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3
While bread is resting melt butter in microwave, and then place in refrigerator to cool. Combine eggs, sugar and vanilla in a bowl and beat lightly. Beat in cooled butter. Pour over bread mixture, and mix gently to combine.
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4
In a separate bowl combine flour, baking powder, and pumpkin pie spice. Pour over bread mixture and mix until combined. Pour in chocolate chips and mix.
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5
Place mixture into prepared muffin pan. Try to put an even amount of bread chunks, liquid mixture and chocolate chips into each.
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6
Bake 25 to 30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
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7
Notes:
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8
*Butter - you may use unsalted butter if you like, just add 1/2 teaspoon of salt to the recipe.
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9
*Pumpkin pie spice - if you don't have this handy spice mix, just use cinnamon and nutmeg. I would recommend using 2 parts cinnamon to 1 part nutmeg (or even less, depending on how much you like nutmeg).
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10
*Muffin liners - if the liners are too thin you might find that some butter has come through during cooking. This won't affect the taste at all, but it might make handling the muffins a little bit messy. When this happens I just place mine on a paper towel after removing them from the pan.
