French Toast Muffins
These French toast muffins are just like the classic breakfast, but made in a muffin pan! Make a batch for breakfast during the week or your next holiday or brunch gathering.
Ingredients
French Toast Muffins
- 9 slices day-old Texas toast or Brioche bread 9 to 10 lightly packed cups of bread
- 3 tablespoons (40 grams) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 large eggs
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) heavy whipping cream
- 2 teaspoons pure vanilla extract
Streusel Topping
- ⅓ cup (42 grams) all-purpose flour spooned & leveled
- ¼ cup (50 grams) packed light brown sugar
- ½ teaspoon ground cinnamon
- tiny pinch of salt
- 3 tablespoons (45 grams) cold unsalted butter cubed into pieces
Instructions
- Preheat the oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick cooking spray or grease with butter and set aside.
- To prepare the bread: Slice the stale bread into 1-inch cubes and place them in a large mixing bowl. Make sure to use a bowl that’s larger than what you think you will need so that you don’t over mix it later on.9 slices day-old Texas toast or Brioche bread
- To make the custard: Combine the sugar, cinnamon, and nutmeg in a large measuring cup or mixing bowl and whisk until well combined.3 tablespoons (40 grams) granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Add the eggs and whisk with the cinnamon sugar mixture until fully combined.4 large eggs
- Add the milk, heavy cream, and vanilla extract and whisk until just combined.½ cup (120 ml) whole milk, ½ cup (120 ml) heavy whipping cream, 2 teaspoons pure vanilla extract
- Slowly pour the custard over the cubed bread, turning the bread gently as needed, to ensure that it’s fully coated. Make sure not to over mix, otherwise the bread can soften and start to get soggy. Set aside for 10 to 15 minutes while you prepare the topping so that the bread can soak up the rest of the custard.
- To make the streusel topping: Add the flour, brown sugar, cinnamon, and salt to a separate small mixing bowl and stir until well combined.⅓ cup (42 grams) all-purpose flour, ¼ cup (50 grams) packed light brown sugar, ½ teaspoon ground cinnamon, tiny pinch of salt
- Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly. Set aside.3 tablespoons (45 grams) cold unsalted butter
- To assemble and bake: If needed, gently stir the bread one more time to ensure it’s fully coated. Evenly distribute the french toast mixture into each cavity of the prepared muffin pan, filling each one almost to the top.
- Sprinkle the streusel topping evenly on top of each one.
- Bake for 18 to 25 minutes (I usually bake mine for 20 to 23 minutes) or until the tops are set and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool slightly in the pan for 5 to 10 minutes. Carefully remove the french toast muffins from the pan. Dust with powdered sugar or serve with maple syrup and fresh fruit.
Video
Notes
Storage Instructions: Leftover muffins may be stored in an airtight container in the fridge for 4 to 5 days. Reheat in the oven or microwave before serving, if desired.
Freezing Instructions: Once cooled, wrap each one tightly with plastic wrap, and freeze in a large freezer bag or freezer-safe storage container for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 300°F or in the microwave until warmed through.