June 17, 2013

Baked French Toast Muffins

One of my favorite things about weekends at home (lazier weekends) is the chance to try new breakfast recipes. I do try new ones during the week occasionally, but I want to share them fresh with my husband whose palate is slightly more sophisticated than our son's.

This weekend I made these muffins from Two Peas and Their Pod. Essentially, it's all that's good about baked french toast with the cuteness factor amped up by making them in jumbo cupcake tins. They take less than 5 minutes of preparation in the morning and only require about 10 minutes of work the previous night. They are delicious and would work well for a buffet for more of an individual serving of french toast.

Baked French Toast Muffins
12 cups of french bread, torn into 1/2-inch pieces
2 1/2 cups milk
6 large eggs
1/2 cup sugar
1 Tbsp. vanilla extract
1 tsp. ground cinnamon
Cinnamon Streusel Topping
1/4 cup cold butter
1/4 cup brown sugar
1/4 cup flour
1/8 tsp. ground cinnamon
Pinch of salt

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

Grease 10 jumbo muffin tin cups. Divide bread evenly among cups. Carefully pour egg and milk mixture evenly over each muffin tin. Press down on the bread cubes after pouring a little egg mixture, and then pour more to ensure thorough coating without overflow. Cover the muffins with plastic wrap, and refrigerate for 2 hours or up to overnight.

When ready to bake, preheat the oven to 350°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. Bake for 30 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. Makes 10 muffins.

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