Description
Baked French Toast Muffins are a cozy breakfast twist on the classic casserole, made with custard-soaked bread cubes baked in muffin tins and topped with a crunchy cinnamon streusel. Crispy on the outside and soft on the inside, they’re perfect for brunch, holidays, or meal prep.
Ingredients
1 loaf French bread, cut into ½-inch cubes (about 12 cups)
2 ½ cups milk
6 large eggs
½ cup granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
For the Streusel Topping:
¼ cup cold butter
¼ cup light brown sugar
¼ cup all-purpose flour
⅛ tsp ground cinnamon
Pinch of salt
Optional for Serving:
Butter
Maple syrup
Instructions
- Whisk together milk, eggs, sugar, vanilla, and cinnamon in a bowl.
- Grease a 12-cup muffin tin. Place 1 cup bread cubes into each muffin cup.
- Pour egg mixture evenly over bread, pressing down so cubes soak up liquid. Alternatively, mix in a bowl before dividing into cups.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C).
- Prepare streusel: Mix butter, brown sugar, flour, cinnamon, and salt until crumbly.
- Top each muffin with streusel mixture.
- Bake 25 minutes until golden and crisp.
- Cool 5 minutes before removing. Serve warm with butter and maple syrup.
Notes
- Grease muffin tin well or use parchment liners to prevent sticking.
- Brioche, challah, or sourdough can be substituted for French bread.
- Chilling is essential for best texture—don’t skip this step.
- Muffins can be frozen after baking for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
