Preheat oven to 375 degrees. Coat two 12-cup muffin tins with cooking spray. Set aside. In an extra-large mixing bowl, whisk together eggs, milk, ¼ cup maple syrup, cinnamon, vanilla extract, almond extract (if using), salt and ground cloves.
Stir in cubed bread and cranberries until thoroughly combined. Scoop mixture into muffin tin cups to the brim. Drizzle with remaining maple syrup. Bake 20-25 minutes, until set and browned on top. Let slightly cool before removing from muffin tins.
View the recipe instructions at The Gourmet RD
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