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French Toast Muffins with Streusel Topping Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 6 hours 35 minutes
  • Yield: 22 muffins

Description

These French Toast Muffins are a delightful twist on the classic breakfast favorite, featuring soft brioche bread soaked in a rich custard mixture then baked with a buttery cinnamon streusel topping. Perfect for preparing ahead, these muffins are refrigerated overnight to absorb all the flavors and baked to golden perfection, offering a warm, comforting start to your day. Serve them with butter and maple syrup for an irresistible treat that’s great for brunch or family gatherings.

Ingredients

French Toast Mixture

  • 1 loaf brioche bread (14 ounces), cut into ½” 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 or line them with muffin liners, then set aside.
  2. Cube the Bread: Cut the brioche loaf into ½-inch cubes and place them in a large mixing bowl capable of holding all ingredients comfortably.
  3. Make Custard Mixture: In a medium bowl, whisk together the eggs, light brown sugar, granulated sugar, ground cinnamon, and a pinch of sea salt until smooth.
  4. Add Dairy and Vanilla: Whisk in the heavy cream, whole milk, and pure vanilla extract until fully combined.
  5. Soak the Bread: Pour the custard mixture over the cubed brioche bread. Stir gently to ensure all bread pieces absorb the liquid evenly.
  6. Rest the Mixture: Allow the bread and custard mixture to sit for 5 minutes to soak well.
  7. Fill Muffin Cups: Using a measuring cup, scoop ¼ cup portions of the soaked bread mixture into each muffin cup, filling about 20 cups in total.
  8. Refrigerate: Cover the muffin pans tightly with plastic wrap and refrigerate for several hours or overnight to let the flavors meld and the bread fully soak in the custard.
  9. Make Streusel Topping: In a medium bowl, combine softened butter, light brown sugar, all-purpose flour, cinnamon, and sea salt. Cut the butter into the dry ingredients using a fork, pastry cutter, or your fingers until coarse crumbs form.
  10. Store Streusel: Transfer the streusel topping to an airtight container and refrigerate overnight to firm up and develop flavor.
  11. Preheat Oven: Set your oven to 350°F (177°C) before baking the muffins.
  12. Assemble and Top Muffins: Remove the refrigerated muffin pans and streusel topping. Evenly sprinkle about 1 tablespoon of streusel onto each muffin cup.
  13. Bake: Bake the muffins for 24 to 28 minutes or until the custard is set and the streusel topping is lightly golden brown.
  14. Cool Muffins: Allow the muffins to cool in the pans for at least 10 minutes before removing. Note that muffins will puff up during baking and deflate on cooling.
  15. Serve: Serve the French Toast Muffins warm with butter and maple syrup for a delicious breakfast or brunch treat.

Notes

  • Using brioche bread provides a rich, tender texture ideal for soaking custard.
  • Refrigerating the mixture overnight improves flavor absorption and texture.
  • Softened butter is essential for making the proper streusel crumb consistency.
  • Muffins will puff significantly during baking and settle upon cooling—this is normal.
  • Make sure not to overfill muffin tins to avoid overflow.
  • Can be prepared ahead and reheated gently in the oven or microwave before serving.
  • For a dairy-free alternative, substitute milk and cream with unsweetened almond or oat milk and use a vegan butter substitute for the streusel.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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