French Toast Cups Recipe

5 from 3 votes

Breakfast should be easy and delicious, and these French Toast Cups are both! With a custardy center and crisp cinnamon topping, they’re a great way to start the day.

Prep Time10

Cook Time25

Total Time35

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 201kcal

Author: Andrea

Ingredients

1 cup whole milk
1/4 cup heavy cream
2 tablespoon granulated sugar
4 eggs
2 teaspoon vanilla extract
3/4 tsp ground cinnamon
1/4 tsp kosher sea salt
6 cup bread dried & cubed, (white bread, Challah bread, Brioche, croissants or cinnamon raisin)

For the Topping

1/3 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 12-cup muffin pan with non-stick cooking spray; set aside.
In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
Add the cubed bread to the mixture and toss gently to combine. Scoop 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 the muffin pan in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow the muffins to cool for 5 minutes before removing and serving.

Notes

-You can add fresh or frozen berries to these, too!

STORE leftover French Toast Muffin Cups in an airtight container in the refrigerator for 3-4 days. To FREEZE, wrap each muffin in plastic wrap and place them in a Ziploc freezer bag. Store for up to 3 months.

REHEAT them in the microwave for 20-30 seconds or in a toaster oven or a 300-degree Fahrenheit (150-degree Celsius) oven for 5-7 minutes until warmed through.

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