These super quick and delicious French Toast Muffins with Cinnamon Streusel topping are the ultimate breakfast. They are kid friendly, can be made in advance, and are great to grab on the way out the door or to enjoy at home smothered in syrup!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 12people
Calories: 201kcal
Ingredients
1loaf French breadolder is better (6-8 cups cubed)
6eggs
1.5cupsmilk
2tablespoonsmaple syrup
2tablespoonsgranulated sugar
1teaspooncinnamon
1teaspoonvanilla extract
For the streusel topping:
2tablespoonsbutter
1/4cupbrown sugar
1/4cupall purpose flour
1/4teaspooncinnamon
1/8teaspoonsalt
Garnish (optional)
1tablespoonpowdered sugar
maple syrup
Instructions
Preheat the oven to 350˚F.
For the muffins
Cut the french bread into 1 inch cubes and place in a large bowl.
In a smaller bowl whisk together eggs, milk, maple syrup, sugar, cinnamon and vanilla until combined.
Pour the egg mixture over the bread cubes and toss to coat all of the bread.
Place a spoonful of the mixture in each cup of a greased 12 cup muffin tin.
For the streusel topping
Combine all ingredients for the topping in a small bowl. Work the ingredients together with a fork until they are mixed and crumbly.
Sprinkle the topping evenly over the 12 muffins.
Bake the french toast muffins for 25-30 minutes or until they bounce back when you lightly press them.
Once done, garnish with a sprinkle of powdered sugar and serve warm drizzled with maple syrup. Enjoy!
Notes
Substitutions:
Bread — Different bread can be used, just make sure you have the equivalent of 6-8 cups. Other breads that work well are:
Brioche
White or wheat sandwich bread
Challah
Croissants
Milk – With the milk and eggs, we make a quick custard. I use whole milk but you could use any kind you like, even a plant based milk like almond milk or oat milk.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to 6 months
How to Freeze: Making this French toast muffin recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the muffins as directed, baked and all.
Let them cool completely.
Either wrap each muffin individually and store in an air tight container if you are not sure how many you will want at a time. Or store all together in an air tight container that is also wrapped in plastic wrap or sealed in a plastic bag to prevent freezer burn.
How to Reheat: Leave the muffins in the fridge overnight to thaw or pop in the microwave on defrost.How to Scale: Make a double or even triple batch – Because of how fridge and freezer friendly these muffins are, you can double or triple the recipe to always have some on hand. Or, you can pass batches out to friends and family.