These french toast muffin cups are topped with a crunchy cinnamon streusel. They’re a cross between french toast, bread pudding and muffins!
I’m kind of obsessed with breakfast and brunch, thankfully my family is too! Lately we’ve been doing lots of freezer-friendly (or overnight) French toast bakes and casseroles. They’re easy to pop in the oven in the morning, and leave little to no dishes to clean up (hello Thanksgiving or Christmas morning, or lazy weekends)! These streusel topped muffins are our latest creation. They’re perfect for little hands or those of us who love bite-size food.
What I love most about these French toast muffin cups, is that they’re made with pantry staples. Just grab a loaf of your favorite bread (white bread, challah, croissants or cinnamon raisin bread), cube it and let it dry out. Toss the bread into the liquid mixture, place into a 12 cup muffin pan, sprinkle with the topping and bake until golden brown and delicious!
If you’re trying to plan ahead, you can toss these in the fridge and let them soak up all of that cinnamon goodness overnight. Just put them in the oven to bake first thing in the morning. Super easy!
If you want to jazz these up a bit, you could mix in fresh or frozen fruit, or even chopped nuts. We dusted ours with powdered sugar and drizzled them with warm maple syrup. They were gone in minutes!
STORE leftover muffins in an airtight container in the fridge for 3-4 days.
FREEZE leftover muffins by wrapping each muffin in plastic wrap and putting them into a ziplock freezer bag. Store up to 3 months. When you want to serve them, just use a microwave or a toaster oven to heat them up.
French Toast Muffin Cups Recipe
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tbsp granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp kosher sea salt
- 6 cup bread - dried & cubed, (white, challah, brioche, croissants or cinnamon raisin)
For the Topping
- 1/3 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter
- Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray; set aside.
- In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
- Add the cubed bread into the mixture, toss gently to combine. Scoop a ⅓ cup of the mixture into each well.
- Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
- Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.