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.
Ingredients
- unsalted butter, or as needed for greasing muffin cups: 1 Tbsp
- half and half: 0.66667 cup
- eggs: 2 piece
- white sugar: 2 tsp
- vanilla extract: 1 tsp
- salt: 0.125 tsp
- tightly-packed cubed cinnamon raisin bread: 3 cups
- all-purpose flour: 2 Tbsp
- light brown sugar: 2 Tbsp
- ground cinnamon: 0.125 tsp
- unsalted butter: 2 Tbsp
- salt: 0.125 tsp
- maple syrup: 0.5 cup (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.
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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.
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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.
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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.
