Description
These French Toast Muffins are a delightfully simple treat made from cubes of bread soaked in a rich egg and cream mixture. The addition of a crumbly streusel topping makes them irresistible. Ideal for a quick breakfast or a cozy dessert, these muffins promise a burst of flavor in every bite!
Ingredients
Scale
- butter or grease for pans
- 12 cups of cubed bread
- 6 eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- pinch of sea salt
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup butter for streusel
- 1/2 cup brown sugar for streusel
- 1 cup flour for streusel
- 1 tsp cinnamon for streusel
- pinch of sea salt for streusel
Instructions
- Prepare two standard 12-cup muffin pans by greasing or buttering them, or use liners.
- Cut the bread into ½-inch cubes and place them in a large bowl.
- In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, cinnamon, and a pinch of sea salt until smooth.
- Whisk in the cream, milk, and vanilla until fully combined.
- Pour the egg and milk mixture over the bread cubes and stir until the bread absorbs the liquid completely.
- Let the mixture sit for 5 minutes.
- Scoop ¼ cup portions of the soaked bread mixture into each muffin well, creating about 20 muffins.
- Wrap the muffin pans tightly with plastic wrap and refrigerate for several hours or overnight.
- — For the Streusel Topping —
- In a medium bowl, combine butter, brown sugar, flour, cinnamon, and sea salt. Cut the butter into the dry ingredients until coarse crumbs form.
- Store the streusel in an airtight container in the refrigerator overnight.
- — To Assemble the Muffins —
- Preheat your oven to 350°F (177°C).
- Remove the muffin mixture and streusel from the refrigerator and evenly distribute the streusel over the tops of the muffins, about 1 tablespoon each.
- Bake for 24-28 minutes until the muffins are set and lightly golden brown on top.
- Allow muffins to cool in the pan for at least 10 minutes before removing them. They will puff up while baking and then deflate as they cool.
- Serve warm with butter and maple syrup.
Notes
For extra flavor, consider adding a splash of vanilla or a dash of nutmeg to the milk mixture.
These muffins can be prepared a day in advance and stored in the refrigerator until ready to bake.
Feel free to sprinkle some chopped nuts or chocolate chips into the batter before baking for added texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg