Description
Delightfully soft and flavorful French Toast Muffins that combine the comforting taste of classic French toast with the convenience of a muffin. Made with a custard-soaked bread base, a hint of cinnamon and vanilla, and topped with a sweet crumbly mixture, these muffins are perfect for breakfast or brunch and sure to become a family favorite.
Ingredients
Custard 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
Base
- 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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and kosher salt until fully blended and smooth.
- Soak the Bread: Add the dried cubed bread to the custard mixture and gently stir to coat all pieces evenly. Let the mixture sit for 10 minutes to allow the bread to absorb the custard thoroughly.
- Prepare Topping: In a small bowl, combine the all-purpose flour, brown sugar, and cinnamon. Cut the unsalted butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs, forming a streusel topping.
- Fill Muffin Cups: Spoon the soaked bread mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Add Topping: Sprinkle the prepared crumb topping evenly over each muffin cup to add a sweet, crunchy layer.
- Bake: Bake in the preheated oven for 25-30 minutes or until the muffins are golden brown on top and set in the center when gently touched.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for a few minutes before serving warm for the best taste and texture.
Notes
- Use day-old or dried bread cubes for best absorption and texture in the muffins.
- Challah or brioche bread adds a rich flavor but white bread or croissants work equally well.
- Letting the bread soak for a full 10 minutes is key to a moist interior.
- The streusel topping can be customized by adding chopped nuts or a pinch of nutmeg for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat before serving.
