French toast muffins are a great way to enjoy french toast without the soggy middle!
I’m not sure if I should start this post with the confession that I don’t like french toast or not. I try it every so often to make sure I still don’t like it. Because, let’s face it, it’s a breakfast food and I adore all things breakfast. Except eggs. And that might be my hang up with french toast. I’ve had it in diners where it still has little bits of fried egg hanging off the side. No thanks. My family likes to make it at home so that it’s soggy in the middle but crunchy around the edges and that just leaves too much of an egg-y taste for me.
But every so often I just want french toast. Which sounds so weird given my recent confession that I don’t even like it. It’s fine. I’m a complicated person. I made baked french toast for my brother’s birthday last year but it was still soggy in the middle despite the recipe promising it wouldn’t be.
So during my latest french toast craving I decided to try muffins. I figured the smaller portions would firm up much better in the center and do away with the egg-y taste I’m not a fan of. And boy was I right. Plus that cinnamon streusel topping gives these a nice crunch on the top that makes my taste buds happy. And yours too!
Drown them in syrup, dust them with powdered sugar, drizzle them with vanilla frosting or eat them plain. However you choose to enjoy them you won’t regret it!
What is your favorite way to enjoy a breakfast classic?
- 12 cups stale bread cut into 1/2 inch cubes
- 6 eggs
- 2 cups whole milk
- 2 tsp cinnamon
- 2 Tbs sugar
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/2 cup flour
- 3 Tbs butter
- In a large bowl beat together eggs, milk, cinnamon, sugar, and vanilla and then add in bread cubes stirring until completely coated.
- Allow bread to sit in the egg mixture for 10-15 minutes.
- Spray jumbo muffin tins generously with cooking spray and spoon soaked bread into tins until full.
- To make struesel combine, brown sugar, flour, and softened butter until mixture resembles wet sand.
- Top with about 2 Tbs of streusel topping and bake at 350 degrees for 25-30 minutes or until completely set.