Julie Clark
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French Toast Muffins
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This kid friendly recipe is a great make ahead breakfast for school days. French Toast Muffins with a buttery sugar streusel will bring smiles.
When you aren’t sure whether you want a slice of hearty French toast or a muffin, whip up these delicious French Toast Muffins.
Your kids will love this easy breakfast which can be warmed and taken on the go or served on a plate with maple syrup and fresh fruit.
Why you’ll love this recipe:
- kid-friendly
- perfect make ahead breakfast
- ready in about 35 minutes
- buttery sugar crumb topping
Key Ingredients
- French bread: The French bread can be substituted with your favorite type of bread. You can change this up and use brioche bread, cinnamon Raisin bread, or even bagels. I recommend using day old bread so it absorbs the milk more easily.
- Half and half: If you don’t have half and half, you can combine cream and milk together to form ½ and half mixture. The higher the milkfat, the richer and creamier the muffins will be.
- Whole milk: The whole milk can be substituted with 2% or even skim milk.
- Eggs: Large eggs are standard.
- Brown sugar. You can use white sugar if you’d like. We like brown sugar or dark brown sugar to deepen the flavor.
- Maple syrup: Feel free to substitute the Maple syrup with honey or agave syrup if you need to.
- Salted butter: We keep salted butter on hand so almost always bake with that, but feel free to use unsalted butter.
How to Make French Toast Muffins
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with cooking spray or grease with butter. Set aside. (This makes between 12-15 muffins so you may want to get a second pan ready.)
- Whisk together the half and half, whole milk, eggs, sugar, maple syrup, vanilla and cinnamon in a large bowl.
- Add the cubed French bread into the mixture and gently stir until the bread is coated and soaked.
- Fill up each cup 2/3 full in the muffin pan with the soaked bread cubes and press the bread into the pan to remove any air pockets. Set aside..
- In another medium sized bowl, mix together the all-purpose flour, brown sugar, salt, and cinnamon for the topping.
- Once mixed, use a pastry blender (or a fork) to incorporate the cold butter. The butter should be blended into the mixture, but the mixture should still be crumbly with pea sized butter chunks throughout and look like a coarse meal.
- Evenly top the muffins with the streusel topping and then bake for 25-30 minutes until golden brown.
How much should I fill the muffin tins with the French bread? The French bread will expand a lot in the oven, so it’s best to fill your muffin tins about 2/3rds full before sprinkling the streusel on top. The muffins will expand during baking, then deflate a little when they cool down.
Also, it might seem like you need more bread because it can get really soggy in the egg mixture, but I promise, they will expand.
How do I store these French Toast Muffins?
You can store these in the refrigerator in an airtight container for a few days. Then, warm them up in the oven at 200 degrees Fahrenheit. You can also rewarm them in the air fryer.
French Toast Muffins
This kid friendly recipe is a great make ahead breakfast for school days. French Toast Muffins with a buttery sugar streusel will bring smiles.
Servings 14
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
For the Muffins:
- 1 ¼ cup half and half
- 1 ¼ cup whole milk
- 5 large eggs
- ¼ cup brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 7 cups day old French bread cubed (~A little less than 1 loaf)
For the Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- ¼ cup salted butter cold
Optional Toppings:
- powdered sugar optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with cooking spray or grease with butter. Set aside. (This makes between 12-15 muffins so you may want to get a second pan ready.)
- Whisk together the half and half, whole milk, eggs, sugar, maple syrup, vanilla and cinnamon in a large bowl.
- Add the cubed French bread into the mixture and gently stir until the bread is coated and soaked.
- Fill up each cup 2/3 full in the muffin pan with the soaked bread cubes and press the bread into the pan to remove any air pockets. Set aside..
- In another medium sized bowl, mix together the all-purpose flour, brown sugar, salt, and cinnamon for the topping.
- Once mixed, use a pastry blender (or a fork) to incorporate the cold butter. The butter should be blended into the mixture, but the mixture should still be crumbly with pea sized butter chunks throughout and look like a coarse meal.
- Evenly top the muffins with the streusel topping and then bake for 25-30 minutes until golden brown.
- Let the muffins cool for 5 minutes before removing them from the pan.
- Top with favorite syrup and powdered sugar
- Store any leftovers in the refrigerator in an airtight container.
Notes
The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 489kcal | Carbohydrates: 81g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 724mg | Potassium: 254mg | Fiber: 3g | Sugar: 14g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 5mg
