Cute, charming and delectable, French toast muffins offer a delightful twist on the breakfast classic. Cubes of bread are soaked in a custard mixture, baked into individual muffin cups, creating portable, poppable bites. We accent the custard with Maple Extract and top them with a buttery Maple Sugar crumble studded with Vietnamese Cinnamon. Bake to golden brown perfection, and drizzle with maple syrup. These little muffins embody the comforting essence of French toast in a convenient, craveable shape.
Time: 1 hour + soak time
Makes 12 muffinsRating
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Loading...| 1 loaf cubed French bread (about 12 cups) | |
| 2 1/2 cups whole milk | |
| 6 large eggs | |
| 1 Tbl Maple Extract | |
| 1/2 cup granulated sugar | |
| 1 tsp Vietnamese Cinnamon | |
| For the Streusel Topping: | |
| 4 Tbl unsalted butter | |
| 2 Tbl brown sugar | |
| 2 Tbl Maple Sugar | |
| 1/4 cup all-purpose flour | |
| 1/2 tsp Vietnamese Cinnamon | |
| Pinch Salt |
| 1. | In a medium bowl, whisk together the milk, eggs, sugar, Maple Extract and cinnamon. |
| 2. | Spray a 12-cup muffin tin with nonstick spray. Add about 1 cup of bread cubes to each muffin cup. Carefully pour the custard evenly over each muffin tin. The bread won't soak in the during the first pass of custard. Press down on the bread cubes after you pour a little mixture and then pour more. |
| 3. | Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight. |
| 4. | When ready to bake, preheat the oven to 350°F. Make the cinnamon streusel by combining the butter, brown sugar, Maple Sugar, flour, cinnamon and salt. Mix together with your hands, until you have a crumbly mixture. |
| 5. | Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping. |
| 6. | 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 and a dusting of powdered sugar. |
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