Baked French Toast Muffin Recipe
Yield 12 muffins
Ingredients
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
For the Cinnamon Streusel Topping:
1/4 cup cold butter1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
pinch of salt
Butter and maple syrup for serving, optional
Instructions
In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.
Kim's Notes: I actually doubled recipe and was able to get 3 dozen muffins. This makes a little more egg mixture than you need for 1 dozen, but I ended up using the leftovers to make traditional french toast while these were soaking!
Recipe from Two Peas and Their Pod.
Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.
Kim's Notes: I actually doubled recipe and was able to get 3 dozen muffins. This makes a little more egg mixture than you need for 1 dozen, but I ended up using the leftovers to make traditional french toast while these were soaking!
Recipe from Two Peas and Their Pod.
