Baked French Toast Muffins

This recipe is so easy it will be an instant favorite for holidays or for a quick birthday breakfast. Almost all of the preparation is done the night before and everything that is done before baking is incredibly easy.

Recipe from Two Peas and Their Pod.

-1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
-2 1/2 cups milk
-6 large eggs
-1/2 cup granulated sugar
-1 tablespoon vanilla extract
-1 teaspoon ground cinnamon

Cinnamon Streusel Topping:
-1/4 cup cold butter
-1/4 cup light brown sugar
-1/4 cup all-purpose Gold Medal flour
-1/8 teaspoon ground cinnamon
-Pinch of salt

To make the muffins, combine all of the ingredients except for the steusel ingredients in a large bowl, stir to make sure the bread cubes are coated. Scoop into a greased muffin tin until all cups are full. Refrigerate overnight.

When you're ready to serve combine all of the streusel ingredients to form a crumble. Top the muffins with the streusel. Then bake at 350 for 25 minutes. Serve with butter and syrup.

The top of these muffins got incredibly crunchy while the bottom stayed soft. The cinnamon sugar flavor was delicious. J. and my dad really liked these, they both at three. I thought they were filling and only had one for breakfast. I would make these again, this is a good way to use leftover bread (just scale down the recipe!).


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