Description

These French Toast Muffins are a delightful twist on classic French toast, combining the comforting flavors of cinnamon, maple syrup, and vanilla with a buttery streusel topping. Perfect for a brunch gathering or a sweet breakfast treat, they are baked to golden perfection and offer a portable, individual-sized indulgence that’s both soft and crunchy.

Ingredients

Custard Mixture

1 ¼ cup half and half
1 ¼ cup whole milk
5 large eggs
¼ cup brown sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 teaspoons cinnamon

French Bread Base

7 cups day old French bread, cubed (~A little less than 1 loaf)

Streusel Topping

⅓ cup all-purpose flour
⅓ cup brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup salted butter, cold

Optional Garnish

Powdered sugar
Favorite syrup

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with cooking spray or butter to prevent sticking. If you plan to make more muffins, prepare a second pan accordingly.
Make Custard Mixture: In a large bowl, whisk together the half and half, whole milk, eggs, brown sugar, maple syrup, vanilla extract, and cinnamon until fully combined and smooth.
Soak Bread Cubes: Add the cubed day-old French bread to the custard mixture and gently stir to ensure all pieces are coated and begin soaking up the liquid.
Fill Muffin Cups: Spoon the soaked bread cubes into the greased muffin cups, filling each about two-thirds full. Press the bread gently to eliminate air pockets and ensure a compact base.
Prepare Streusel Topping: In a separate medium bowl, combine the all-purpose flour, brown sugar, salt, and cinnamon. Use a pastry blender or fork to cut in the cold butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Top Muffins: Evenly sprinkle the streusel mixture over each filled muffin cup, covering the bread cubes.
Bake: Place the muffin pans in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the custard is set.
Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before gently removing them.
Serve: Optionally dust with powdered sugar and drizzle your favorite syrup over the muffins before serving for extra sweetness and presentation.
Store Leftovers: Keep any leftover muffins in an airtight container in the refrigerator to maintain freshness.

Notes

Day-old bread works best as it soaks up the custard without becoming too soggy.
Using cold butter in the streusel topping is key to achieving a crumbly texture.
You can customize the streusel by adding chopped nuts or a pinch of nutmeg for extra flavor.
These muffins reheat well in a toaster oven or microwave for a quick breakfast.
If you prefer a dairy-free version, substitute the half and half and whole milk with non-dairy milk alternatives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American