On Sunday morning, I made a perfectly good lookin’ French Toast to serve to my daughter. However I was still staring at half a loaf of challah and then said to myself: “Vicky…now is the time to try that recipe for Individual French Toast Muffins that you saw on Pinterest 3 years ago!!”.
Here’s the recipe that I used from the website: Two Peas and Their Pod
INGREDIENTS:
1 loaf French bread, cut or torn into 1/2 inch cubes (I used half a loaf of a whole wheat challah)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Pinch of salt
Butter and Maple Syrup, for serving, optional
DIRECTIONS
1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
2. Grease a 12 cup muffin tin. Add a handful of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight. (I refrigerated it for 2 hours)
3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
4. 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, if desired.
FINAL PRODUCT
How cute? I can’t wait to serve these at a brunch one day soon. I have a feeling they will be a hit!
Happy Brunching!!
