Description
A fun and adorable twist on classic French toast, these baked French toast muffins are topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or special occasions.
Ingredients
- 1 loaf French bread, cut or torn into ½-inch cubes (about 12 cups)
- 2 ½ cups milk
- 6 large eggs
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup cold butter
- ¼ cup light brown sugar
- ¼ cup all-purpose flour
- ⅛ teaspoon ground cinnamon
- Pinch of salt
- Butter (optional for serving)
- Maple syrup (optional for serving)
Instructions
- Prepare the custard: In a medium bowl, whisk together milk, eggs, granulated sugar, vanilla extract, and cinnamon until well combined.
- Assemble the muffins: Grease a 12-cup muffin tin. Add about 1 cup of bread cubes to each cup. Slowly pour the egg mixture evenly over each, pressing the bread down gently so it soaks up the liquid. Alternatively, toss bread cubes and custard together in a large bowl, then divide into muffin cups. Cover and refrigerate for 2 hours or overnight.
- Make the streusel: Preheat the oven to 350°F (175°C). In a small bowl, mix butter, brown sugar, flour, cinnamon, and salt with your fingers until crumbly.
- Bake: Sprinkle the streusel evenly over each muffin. Bake for 25 minutes, or until the tops are golden brown. Let cool for 5 minutes before removing from the pan.
- Serve: Enjoy warm with butter and maple syrup, if desired.
Notes
Letting the muffins sit overnight in the fridge deepens the flavor and ensures a perfectly soft texture. Use slightly stale bread for better absorption. These muffins reheat beautifully—just pop them in the oven for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French