Description
These French Toast Muffins offer a delightful twist on the classic breakfast dish, combining the custardy richness of French toast with the convenient, portable form of a muffin. Made with a blend of milk, cream, eggs, and cinnamon-soaked bread cubes, then topped with a sweet crumbly topping, they bake into golden, tender treats perfect for mornings, brunch, or snacks.
Ingredients
Scale
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
Bread 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.
- Prepare custard mixture: In a large bowl, whisk together the whole milk, heavy whipping cream, sugar, eggs, vanilla extract, cinnamon, and kosher salt until smooth and combined.
- Soak the bread: Add the dried cubed bread to the custard mixture and gently stir until all the bread is well coated. Allow it to sit for 10 minutes so the bread absorbs the custard mixture fully.
- Make the topping: While the bread is soaking, prepare the crumb topping by mixing the all-purpose flour, brown sugar, and cinnamon in a small bowl. Cut in the unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Fill muffin cups: Spoon the soaked bread mixture into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising.
- Add the topping: Evenly sprinkle the crumb topping over each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes or until the muffins are golden brown and set in the center.
- Cool and serve: Remove the muffins from the oven and let them cool for a few minutes before serving warm for the best flavor and texture.
Notes
- Use stale or day-old bread cubes for better absorption and texture.
- You can mix different bread types like challah and brioche for a richer flavor.
- These muffins reheat well in a toaster oven or microwave for a quick breakfast treat.
- For extra indulgence, drizzle maple syrup or serve with fresh fruit and whipped cream.
- Make sure not to over-soak the bread to prevent sogginess; 10 minutes is ideal.
