Baked Cinnamon French Toast Muffins
Ingredients
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 (16 ounces) loaf cinnamon swirl bread dried, cut into 1-inch cubes
For the Topping
- 1/3 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter
Instructions
- Whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt in a large bowl.
- Preheat the oven to 350 degrees Fahrenheit. Spray a 12 cup muffin pan with cooking spray and set aside.
- Add the cubed bread into the mixture mixing gently to combine.
- Scoop the bread mixture into the muffin pan - about 1/3 cup per well.
- Distribute the topping mix over the muffins and bake for 25 minutes or until golden brown.
- Remove from the oven and let them cool for a few minutes before removing them from the muffin tin. Serve.
To Make the Topping
- In a small bowl, whisk together the flour, brown sugar and cinnamon. Using a fork, blend in the butter. You want to have pea-size clumps of butter.
Notes
- I like to cut the bread into cubes the night before I am baking these Cinnamon french Toast Muffins so the bread has a chance to dry up.
- If making ahead, you can mix all the wet ingredients and store them covered in the refrigerator.
- You can also mix the topping ingredients and save them in a zip top bag in the refrigerator.
- Serve them as is, dusted with powdered sugar, with maple syrup or with a drizzle of Nutella.
Nutrition
Calories: 124 kcal, Carbohydrates: 10 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 73 mg, Sodium: 82 mg, Potassium: 60 mg, Sugar: 7 g, Vitamin A: 305 IU, Calcium: 39 mg, Iron: 0.5 mg
