Serves 12
45 min
French Toast Muffins
Recipe GLPR60ad27a49148ae
Tender cubed French bread baked in a custard mixture of eggs, milk, and vanilla, then topped with a warm cinnamon-brown sugar streusel. These make-ahead muffins deliver all the comfort and flavor of classic French toast in a convenient, handheld form. Perfect for breakfast, brunch, or morning gatherings.
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Ingredients
1 loaf French bread, cut into 1/2-inch cubes
6 large Eggs
2 cups Milk
½ cup Sugar
1½ tbsp Vanilla extract
½ cup All-purpose flour
½ cup Brown sugar, packed
½ cup Butter, cold and cut into small pieces
1 tsp Ground cinnamon
pinch Nutmeg, ground
¼ tsp Salt
Directions
Coat a 12-cup muffin tin generously with non-stick cooking spray, ensuring all surfaces and crevices are covered.
Fill each muffin cup approximately three-quarters full with the cubed French bread.
In a large mixing bowl, whisk together the 6 eggs, 2 cups milk, 1/2 cup sugar, and 1.5 tbsp vanilla extract until well combined and smooth.
Slowly and evenly pour the egg mixture over the bread cubes in each muffin cup. Gently press down on the bread with the back of a spoon to help it absorb the custard mixture.
Cover the muffin tin tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the bread to fully absorb the custard.
When ready to bake, preheat your oven to 350°F.
In a small bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp salt, and a pinch of nutmeg.
Add the 1/2 cup cold butter pieces to the flour mixture. Using your fingertips or two forks, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs or pea-sized pieces.
Remove the muffin tin from the refrigerator and sprinkle the cinnamon streusel evenly over the top of each muffin.
Place the muffin tin in the preheated oven and bake for 20–25 minutes, until the streusel topping is golden brown and a toothpick inserted into a muffin comes out clean or with only moist crumbs.
Remove from the oven and let the muffins cool in the pan for 5 minutes.
Turn out the muffins onto a serving plate and serve warm with maple syrup on the side.
