These tasty cinnamon-raisin French toast muffins are a great way to serve French toast, leaving plenty of room on the plate for some fresh fruit and maybe a slice of bacon on the side. They are tender and moist on the inside, just like French toast, but with a little crunch on the top from the streusel. The cinnamon-raisin bread amps up the flavor, but you can use challah, brioche, or a baguette, if you prefer. Refrigerate any leftovers in a sealed container.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6
Ingredients
- 1 tablespoon unsalted butter , or as needed for greasing muffin cups
- 2/3 cup half and half
- 2 large eggs
- 2 teaspoons white sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups tightly-packed cubed cinnamon raisin bread
- 2 tablespoons all-purpose flour
- 2 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 cup maple syrup, or to taste (optional)
Steps
- Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.
- In a large mixing bowl, whisk together half and half, eggs, sugar, vanilla, and salt until well blended. Add bread cubes to liquid mixture; stir to coat all bread pieces. Divide batter evenly into the prepared muffin tin.
- To prepare streusel, toss flour, brown sugar, and cinnamon together in a bowl. Cut cold butter into small pieces, then toss with flour mixture. Using a fork or pastry knife, cut the butter into the dry ingredients, until the mixture looks like a combination of coarse sand and small pebbles. Distribute streusel evenly over the 6 muffins.
- Bake muffins in the center of the preheated oven until golden brown, 35 to 40 minutes. Cool muffins on a rack for 5 minutes. Drizzle with maple syrup, and serve warm.
