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French Toast Muffins with Streusel Topping Recipe

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4.2 from 4 reviews

These French Toast Muffins combine the comforting flavors of classic French toast with the convenience of individual servings. Made with brioche bread soaked in a cinnamon-sweetened custard, then topped with a buttery cinnamon streusel, they are perfect for make-ahead breakfasts or brunches. Refrigerated overnight and baked until golden, these muffins are delightfully tender with a crisp, crumbly topping.

Ingredients

Custard and Bread

  • 1 loaf brioche bread (14 ounces), cut into ½-inch cubes
  • 6 large eggs
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch fine sea salt
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract

Streusel Topping

  • ½ cup salted butter, softened
  • ½ cup light brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt

Instructions

  1. Prepare Muffin Pans: Butter or grease two standard 12-cup muffin pans and set aside, or line with muffin liners for easy removal.
  2. Cube the Bread: Cut brioche into ½-inch cubes and transfer to a large mixing bowl suitable for combining with the custard mixture.
  3. Mix Eggs and Sugars: In a medium bowl, whisk together the eggs, light brown sugar, granulated sugar, ground cinnamon, and pinch of fine sea salt until smooth and well combined.
  4. Add Dairy and Vanilla: Whisk the heavy cream, whole milk, and vanilla extract into the egg mixture until fully incorporated.
  5. Soak Bread: Pour the custard mixture over the bread cubes in the large bowl and gently stir to ensure all pieces are coated and absorbing the liquid.
  6. Rest the Mixture: Let the bread soak for 5 minutes to absorb the custard flavors.
  7. Portion Muffins: Using a ¼-cup measuring cup, fill each muffin cup with the soaked bread mixture. This recipe yields about 20 muffins.
  8. Refrigerate Overnight: Cover the muffin pans tightly with plastic wrap and refrigerate for several hours or overnight to allow the bread to fully soak and the flavors to meld.
  9. Make Streusel Topping: In a medium bowl, combine softened butter, light brown sugar, all-purpose flour, ground cinnamon, and fine sea salt. Use a fork, pastry cutter, or your hands to cut the butter into the dry ingredients until coarse crumbs form.
  10. Store Streusel: Transfer the streusel topping to an airtight container and refrigerate overnight alongside the muffin pans.
  11. Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C).
  12. Top Muffins: Remove the muffins and streusel from the refrigerator. Evenly sprinkle about 1 tablespoon of the streusel topping over each muffin before baking.
  13. Bake Muffins: Bake the muffins for 24 to 28 minutes until they are set in the center and the tops are lightly golden brown.
  14. Cool Slightly: Allow the muffins to cool in the pan for at least 10 minutes. Note that they may puff during baking and then deflate slightly as they cool.
  15. Serve: Serve the French toast muffins warm with butter and maple syrup for a delicious breakfast treat.

Notes

  • Using brioche bread results in the richest, most tender muffins, but other breads like challah or Texas toast can also work.
  • Refrigerating the soaked bread mixture overnight enhances flavor and texture.
  • The streusel topping can be made ahead and stored separately in an airtight container.
  • Ensure the muffin pans are well-greased or lined with liners to prevent sticking.
  • Serve fresh and warm for the best taste; leftovers can be reheated in the oven or microwave.

Find it online: https://dishcooks.com/french-toast-muffins-with-streusel-topping-recipe/