Description
These French Toast Muffins are a delightful twist on the classic breakfast favorite, combining tender, custardy bread cubes soaked in a sweet vanilla-egg mixture and topped with a crunchy cinnamon streusel. Perfect for make-ahead breakfasts or brunch gatherings, these muffins offer the perfect balance of soft, fluffy interiors and crisp, flavorful tops.
Ingredients
For the French Toast Muffins:
- 1 loaf French bread, cut into 1/2″ cubes
- 2 cups milk
- 6 eggs
- 1/2 cup sugar
- 1-1/2 tbsp vanilla extract
For the Streusel Topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp cinnamon
- 1/4 tsp salt
- Pinch of nutmeg
- 1/2 cup butter, cold and cut into pieces
Instructions
- Prepare the muffin tin: Spray a 12-muffin tin with non-stick cooking spray to prevent sticking and make removal easy.
- Cube the bread: Cut the French bread into 1/2 inch cubes and fill each muffin tin cup fully with the bread pieces.
- Make custard mixture: In a large bowl, whisk together the milk, eggs, sugar, and vanilla extract until fully combined and smooth.
- Soak the bread: Carefully pour the custard mixture evenly over the bread cubes in each muffin cup. Press down gently on the bread cubes to help them absorb the liquid more effectively.
- Chill the mixture: Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours or overnight to allow thorough soaking and flavor melding.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C).
- Prepare streusel topping: In a small bowl, combine flour, brown sugar, cinnamon, salt, nutmeg, and cold butter pieces. Use your fingers or two forks to crumble the butter into the dry ingredients until the mixture forms coarse crumbs.
- Add streusel to muffins: Sprinkle the streusel topping evenly over each soaked muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the streusel topping is golden brown and the muffins are set.
- Cool and serve: Allow muffins to cool for 5 minutes in the pan before removing. Serve warm with maple syrup for a perfect breakfast treat.
Notes
- For best results, use day-old or slightly stale French bread to enhance soaking without becoming too mushy.
- The batter can be prepared the night before for convenience; just cover and refrigerate overnight.
- Feel free to add berries or chocolate chips to the batter before soaking for added flavor.
- These muffins freeze well; reheat them briefly in the oven or microwave before serving.
- Maple syrup or a dusting of powdered sugar makes an excellent accompaniment.
