A gooey, custardy French toast is one of my favorite breakfast splurges. It’s not something I indulge in very often, but yesterday was my birthday and there’s something about turning 38 and being 38 weeks pregnant that mandates an indulgence or two. So I woke up early and surveyed the fridge. Ideally, I would have a loaf of crusty french bread ready for French toast making, but I didn’t. What I did have was an extra pack of gourmet hot dog buns, that wouldn’t be used anytime soon since we very rarely eat hot dogs. So I threw the hot dog buns into the oven at about 225F for an hour or so to dry them out. Then I turned off the oven and left them in there for another hour. French toast out of hot dog buns is weird, I’m aware. But once the bread is diced and baked in a muffin tin, no one could possibly know what the bread’s past life was. It worked!
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Making breakfast in a muffin pan is nothing new. I love having egg and vegetable bakes in a muffin shape, the portion controlled serving sizes are great for a grab-and-go meal. Plus, it’s easy to pack up in the fridge and eat later, either for a snack or to heat up for tomorrow’s breakfast.
These Cinnamon French Toast Breakfast Muffins are the perfect recipe to add to your New Year’s Brunch menu or for any holiday brunch. These are awesome prepared the night before and baked in the morning. Easy peasy.
The addition of a cinnamon sugar topping makes it so there’s no need to douse these muffins in maple syrup. But go ahead if you want too! (This one that’s aged in bourbon barrels sounds amazing!) The topping is similar to a streusel, just cold butter, brown sugar, flour, cinnamon and a pinch of salt. You can crumble it all together with two forks, your fingers or use a pastry cutter like this one. Sprinkle with some powdered sugar and they are sweet enough!
- 1 loaf of crusty white bread
- 2 cups milk
- 1 cup half and half
- 6 eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup cold butter
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- a pinch of salt
- Dice the loaf of bread into 1/2 inch cubes and divide evenly into the twelve cups of a greased muffin pan. In a large bowl, whisk together eggs, milks, granulated sugar, vanilla, and cinnamon. Using a measuring cup, pour approximately 1/2 a cup of egg mixture over the bread in each muffin cup. Gently press down on bread, to help saturate it in the egg mixture. Cover and set in fridge overnight or at least 2 hours. Once ready to bake, gently press down on bread again.
- Set oven to 350F. While oven is heating, prepare brown sugar topping. In a medium bowl, add cold butter, brown sugar, flour, cinnamon and salt. Mix with fingertips until it appears crumbly. Spread evenly on top of bread in the muffin pan. Bake for 25 minutes. Remove from heat and let sit. Sprinkle with powdered sugar.