I stole this recipe for French Toast Muffins from lilluna.com. This recipe is two breakfast treats combined into one dish. Milk, cream, sugar, eggs, vanilla and cinnamon are mixed together. Then cubed bread in mixed in and the mixture is scooped into muffin tins. A topping is made with flour, brown sugar and cinnamon. The crumbled topping is sprinkled over the muffins before baking. These yummy muffins taste just like French Toast.

“Dip a slice of bread in batter. That’s September: yellow, gold, soft and sticky. Fry the bread. Now you have October: chewier, drier, streaked with browns. The day in question fell somewhere in the middle of the French Toast process.” – Tom Robbins, Novelist (see more quotes in the Quotes tab)

Preheat oven to 350 F. Spray 12 cup muffin pan with cooking spray, set aside. Cube 6 cups of bread and place in a large bowl.

Then in a small bowl add 1 cup milk, ¼ cup heavy cream, 2 tbsp granulated sugar, 4 eggs, 2 tsp vanilla, ¾ tsp ground cinnamon and ¼ tsp salt.

Next whisk the mixture together, then add to the cubed bread.

Toss gently to combine. Scoop ⅓ cup of the mixture into each well of the muffin pan.

Meanwhile, make the topping in a medium bowl. Add together ⅓ cup flour, ¼ cup brown sugar, ½ tsp cinnamon and ¼ cup butter.

Then use a pastry blender to break up the butter into the flour mixture. I also add some chopped pecans at this step.

Next, sprinkle the streusel topping over the tops of the muffins.

Place pan in oven and bake for 25 to 30 minutes or until golden brown on top. Then remove from oven and cool 5 minutes.

Sprinkle the finished French Toast Muffins with powdered sugar or serve with syrup.

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French Toast Muffins

This recipe is two breakfast treats combined into one dish. Milk, cream, sugar, eggs, vanilla and cinnamon are mixed together. Then cubed bread in mixed in and the mixture is scooped into muffin tins. A topping is made with flour, brown sugar and cinnamon. The crumbled topping is sprinkled over the muffins before baking. These yummy muffins taste just like French Toast.

Course Breakfast, Brunch

Prep Time 10 minutes

Cook Time 25 minutes

Cooling Time 5 minutes

Servings 12 people

Ingredients

• 1 cup whole milk
• ¼ cup heavy cream
• 2 tbsp granulated sugar
• 4 eggs
• 2 tsp vanilla extract
• ¾ tsp ground cinnamon
• ¼ tsp kosher salt
• 6 cups dried cubed bread white / Challah / Brioche / Croissants

Topping

• ⅓ cup AP flour
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• ¼ cup butter

Instructions

1. Preheat oven to 350 F. Spray 12 cup muffin pan with cooking spray, set aside.

2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
3. Add the cubed bread into the mixture. Toss gently to combine. Scoop ⅓ cup mixture into each well of the muffin pan.
4. Meanwhile, make the topping in a medium bowl. Whisk together the flour, brown sugar and cinnamon. Use a pastry blender to break up the butter into the flour mixture. Sprinkle streusel topping over the tops of the muffins.
5. Place pan in oven and bake for 25 to 30 minutes or until golden brown on top. Remove from oven and cool 5 minutes.
6. Sprinkle with powdered sugar or serve with syrup

Recipe Notes

My yield was only 11 muffins. You can substitute 2 % or skim milk for the whole milk. Chopped nuts can be added to the topping.