Description
These French Toast Muffins offer a delightful twist on traditional French toast, perfect for an easy and delicious breakfast. Soft and custardy on the inside with a sweet, crumbly cinnamon topping, they are baked to golden perfection and serve as a portable, crowd-pleasing morning treat.
Ingredients
Scale
Liquid Mixture
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 2 tablespoons sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher sea salt
Bread
- 6 cups dried cubed bread (white, challah, brioche, croissants or cinnamon raisin)
Topping
- 1/3 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking and make removal easier.
- Make Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and kosher sea salt until smooth and well combined.
- Combine Bread and Custard: Add the dried cubed bread to the custard mixture and gently stir until all pieces are well coated. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid and become custardy.
- Prepare Topping: While the bread soaks, mix the all-purpose flour, brown sugar, and cinnamon in a small bowl. Cut in the unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Spoon Mixture into Muffin Tin: Evenly distribute the soaked bread mixture into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Sprinkle Topping: Generously sprinkle the prepared crumb topping evenly over each muffin for a sweet, crunchy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the muffins are golden brown and set in the center.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin for a few minutes before serving warm.
Notes
- Use day-old or slightly stale bread for best soaking results.
- Choose brioche, challah, or croissants for an extra rich flavor and texture.
- The crumb topping adds a delicious crunch; don’t skip it.
- Serve muffins warm with maple syrup, fresh fruit, or a dusting of powdered sugar.
- Can be stored in an airtight container for up to 3 days; reheat before serving.
