French Toast Muffins with Cinnamon Streusel
Mini baked French toast made in a muffin tin with a buttery cinnamon streusel topping. Serve warm with powdered sugar and maple syrup.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Fork
- Measuring Cups
- Measuring Spoons
- Oven
- Cooling rack
Ingredients
Ingredients
- 1 loafFrench bread older is better (6-8 cups cubed)
- 6 eggs
- 1.5 cupsmilk
- 2 tablespoonsmaple syrup
- 2 tablespoonsgranulated sugar
- 1 teaspooncinnamon
- 1 teaspoonvanilla extract
- 2 tablespoonsbutter
- 1/4 cupbrown sugar
- 1/4 cupall purpose flour
- 1/4 teaspooncinnamon
- 1/8 teaspoonsalt
- 1 tablespoonpowdered sugar
- maple syrup
Instructions
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin.
- Cut 1 loaf French bread into 1-inch cubes (about 6–8 cups) and place the cubes in a large bowl.
- In a medium bowl, whisk together 6 eggs, 1.5 cups milk, 2 tablespoons maple syrup, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until combined.
- Pour the egg mixture over the bread cubes and toss gently to coat all the bread. Let the mixture sit about 5 minutes, tossing once, so the bread absorbs some of the custard.
- Divide the soaked bread mixture evenly among the 12 muffin cups, pressing gently to pack the bread so each cup is evenly filled.
- In a small bowl, combine 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt. Cut 2 tablespoons butter into small pieces and work it into the dry mixture with a fork until the mixture is crumbly.
- Sprinkle the streusel topping evenly over the 12 filled muffin cups.
- Bake at 350°F for 25–30 minutes, or until the tops are golden and the muffins spring back lightly when pressed (or a toothpick inserted into the center comes out with a few moist crumbs).
- Remove the muffins from the oven and let them cool in the pan a few minutes, then transfer to a rack to cool slightly.
- Sprinkle with 1 tablespoon powdered sugar and serve warm, drizzled with maple syrup.
Notes
Bread —Different bread can be used, just make sure you have the equivalent of 6-8 cups. Other breads that work well are:
BriocheWhite or wheat sandwich breadChallahCroissants
Brioche
White or wheat sandwich bread
Challah
Croissants
Milk– With the milk and eggs, we make a quick custard. I use whole milk but you could use any kind you like, even a plant based milk like almond milk or oat milk.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to 6 months
How to Freeze:Making this French toast muffin recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the muffins as directed, baked and all.
Let them cool completely.
Either wrap each muffin individually and store in an air tight container if you are not sure how many you will want at a time. Or store all together in an air tight container that is also wrapped in plastic wrap or sealed in a plastic bag to prevent freezer burn.
How to Reheat:Leave the muffins in the fridge overnight to thaw or pop in the microwave on defrost.
How to Scale:Make a double or even triple batch– Because of how fridge and freezer friendly these muffins are, you can double or triple the recipe to always have some on hand. Or, you can pass batches out to friends and family.
BriocheWhite or wheat sandwich breadChallahCroissants
Brioche
White or wheat sandwich bread
Challah
Croissants
Milk– With the milk and eggs, we make a quick custard. I use whole milk but you could use any kind you like, even a plant based milk like almond milk or oat milk.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to 6 months
How to Freeze:Making this French toast muffin recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the muffins as directed, baked and all.
Let them cool completely.
Either wrap each muffin individually and store in an air tight container if you are not sure how many you will want at a time. Or store all together in an air tight container that is also wrapped in plastic wrap or sealed in a plastic bag to prevent freezer burn.
How to Reheat:Leave the muffins in the fridge overnight to thaw or pop in the microwave on defrost.
How to Scale:Make a double or even triple batch– Because of how fridge and freezer friendly these muffins are, you can double or triple the recipe to always have some on hand. Or, you can pass batches out to friends and family.