French Toast Muffins
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French toast muffins are a tasty twist on a breakfast classic. These yummy treats combine the flavors of French toast with the grab-and-go ease of muffins. You can whip up a batch in just 40 minutes, including prep and baking time.
The recipe uses basic ingredients you likely have in your kitchen. Cubed bread soaks in a mixture of eggs, milk, cream, and spices. A sweet streusel topping adds a nice crunch. The result is a warm, cinnamon-scented muffin that’s soft inside and crispy on top. Serve them with maple syrup for an extra touch of sweetness.
Exact Ingredients List
Here’s what you’ll need to make these tasty French toast muffins. The ingredients are split into two parts – one for the muffins and one for the yummy streusel topping.
For The French Toast Muffins
To make the muffins, you’ll need:
- 6 cups cubed bread
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
Make sure your bread is a day old or slightly stale. This helps it soak up the egg mixture better.
For The Streusel Topping
For that crispy, sweet topping, gather these ingredients:
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- A pinch of salt
Keep the butter cold until you’re ready to use it. This will help you get that perfect crumbly texture for your streusel.
Instructions
Preheat your oven to 350°F and grease a 12-cup muffin pan. Mix eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt in a big bowl. Add bread cubes and stir to coat. Let soak for 10 minutes.
Make the streusel topping by mixing cold butter, flour, brown sugar, cinnamon, and salt. Use your fingers to create coarse crumbs. Pop it in the fridge.
Fill muffin cups with the soaked bread mix. Top each with streusel. Bake for 25-30 minutes until golden and a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes. Then take them out and serve warm. You can add powdered sugar and maple syrup if you like.
These yummy French toast muffins are easy to make and perfect for a quick breakfast. They’re great for busy mornings or when you want a tasty treat. Enjoy your homemade muffins!
Possible Substitutes List & Recipe Variations
You can easily change up these French toast muffins to suit your taste or dietary needs. Try using whole wheat bread for extra fiber, or gluten-free bread for a gluten-free version.
Don’t have heavy cream? No problem! You can use half-and-half or just increase the amount of milk.
For a dairy-free option, swap the milk and cream for almond milk or coconut milk. Use coconut oil instead of butter in the streusel topping.
Spice it up by adding:
- 1/4 teaspoon of cardamom
- A pinch of ginger
- 1/2 teaspoon of pumpkin pie spice
Want to add some fruit? Try mixing in:
- 1 cup of diced apples
- 1 cup of blueberries
- 1/2 cup of raisins
For a fun twist, you can add 1/2 cup of chocolate chips or 1/4 cup of chopped nuts to the batter.
You can also change up the streusel topping. Try using oats instead of flour, or add some chopped pecans or walnuts for extra crunch.
Remember, you can always adjust the sweetness to your liking. Feel free to use less sugar if you prefer a less sweet muffin.
Tips, Tricks & Storing
For the best French toast muffins, use slightly stale bread. It soaks up the egg mixture better without falling apart. Cut your bread into 1-inch cubes for easy eating.
Try different types of bread like brioche, challah, or even cinnamon raisin for fun flavor twists. You can also add chopped apples or berries to the mixture for extra fruity goodness.
Make sure to grease your muffin tin really well. This helps the muffins pop out easily after baking. Let them cool for a few minutes before removing to prevent breaking.
Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep the tops crispy, leave the container slightly open.
Want to freeze your muffins? Wrap them individually in plastic wrap, then put them in a freezer bag. They’ll stay good for up to 2 months. Reheat in the microwave for a quick breakfast.
To make ahead, prepare the custard and bread mixture the night before. Cover and store it in the fridge. Make the streusel topping separately. In the morning, just assemble and bake!