So, here is my muffin story. I thought these muffins were going to be really good. I figured they’d be pretty yummy. Well, let me tell you how wrong I was. I completely, 100%, underestimated these muffins. I was soooooo wrong that I discovered eating one of these muffins was impossible. I dare you. Go ahead and try. When you finish the first one, the second one will call your name. Loud… Louder… LOUDER….until you cave in. And Oh My, they are worth every single calorie. These muffins are soft inside like traditional french toast but the topping and the outside? Crispy!!! Sweet!! Addictive! Let’s not even talk about how you must dip these into pure maple syrup. And, don’t even THINK about skipping the powdered sugar on top. Trust me on this! You can even soak these in the fridge overnight and add the topping in the morning. I soaked mine for 2 hours and it was one long wait! I cannot wait to make these again! 2 thumbs up for sure!!!! :thumbup: :thumbup: 
Get Your Muffin Tins Here!
French Toast Muffins
Yield: 8 muffins
Ingredients:
1 loaf seedless Italian bread, cut into 1/2 inch cubes (about 6cups of bread)
1 1/4 cups milk
3 eggs
1/4 cup granulated sugar
1/2 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
For the Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Pinch of salt
Powdered sugar and Maple Syrup, for serving
Directions:
1. In a measuring cup, whisk together milk, eggs, sugar, vanilla and cinnamon.
2. Spray/grease a 12 cup muffin tin. Add a little less than 1 cup of bread cubes to 8 muffin cups. (I used 6 cups bread and made 8 muffins.) Very slowly, pour egg mix over each muffin. Press the bread gently as you pour and keep pouring until evenly distributed. Pour slowly or it gets messy-trust me! LOL Cover tin with plastic wrap and chill for 2 hours or overnight.
3. When it’s time to bake, preheat oven to 350 degrees F. To make the topping, combine butter, brown sugar, flour, cinnamon, and salt in a bowl until crumbly-I used my mixer. Sprinkle the crumbs over each muffin and bake 25-30 minutes or until tops start to brown. Cool 5 minutes and remove from tin. They will flatten a bit-no worries. They taste insane. Sprinkle with powdered sugar when ready to serve and pour on the maple syrup!
Recipe adapted from Two Peas & Their Pod
Angie | Big Bear's Wife says
I may have to put these in the fridge to soak tonight! yum!!
danielle says
Angie-You have to-trust me!!! hahaha
Pat West says
They look amazing, can these be made up and frozen? Cooking for 1 I am really getting into cooking more and freezing.
danielle says
I can’t say for suare as I haven’t tried it……I would imagine you could bake them, cool, freeze and reheat in the oven. Good Luck!
mike says
should be able to freeze and bag and cook later w/o streusel topping til cooking
Terry says
what do you mean by italian bread? do you mean french bread or something else? or would any type of bread work?
danielle says
Our stores carry French bread and Italian bread-either will be delish.
Helen says
Why does the recipe call for 6 Cups of bread, but it only calls for 1 cup of bread in the muffins? thanks
danielle says
Good question! lol! I guess it should say put approximately 1 cup into each because I used 6 cups and got 8 muffins. Hope that helps!!
Patricia says
To cut down on the mess, couldn’t I put the bread cubes in a big pan and pour the egg mixture over it and soak it all together overnight and then scoop it into the muffin tin? I forsee myself making a huge mess the original way lol.
danielle says
Just pour slowly and you’ll be fine! If you try it the other way, let me know 🙂
Diane says
These look delish!! Know the grandsons would love them.
danielle says
Perfect way to their heart! :heart:
Erika Colihan says
Do you fill the muffin tin completely with the egg mixture? Half way? Just enough to cover the bread?
danielle says
I poured it evenly among my 8 cups-the bread will immediately soak some up and the rest will be seen toward bottom of pan. 🙂
Bonnie Smith says
I can,t wait to try them
danielle says
Let me know when you do!!
just me says
What size of muffin tin did you use? If standard size, have you tried the large (over-size) tins?
danielle says
Standard but I bet they’d be fabulous in larger ones!!
kristi k says
Do I cut the crust off the bread?
danielle says
nope 🙂 I used Italian bread which is mostly all crust.
Lorelei says
I want to try these and add cooked crumbled bacon to the topping!!! Or frost with Maple frosting rather than the sdtrussel topping. Then roll the edges in a plate of crumbled cooked bacon
danielle says
YOU are a genius!!!
cassondra mirich says
Can’t wait to try it
christy says
I just made these using splenda baking sugar and splenda brown sugar and they came out wonderful. My family is devouring now
Beth says
I just made these muffins last night and baked them this morning, they are wonderful! I actually baked them longer than the time listed and have 2 questions: 1) are they supposed to be soft and moist in the middle or more dry like a typical muffin? and 2) should leftovers be put in the fridge because of the egg?
Thanks for a great recipe!
danielle says
mine were soft and moist like french toast and yes, fridge!
Dena says
Have any of you tried these yet? If so, I’d like to know your opinion on them, please… my brother and family are here for the summer and I don’t want to make these without hearing some of your experiences 🙂
danielle says
They are amazzzzzing!
Kim Derdock says
Can Streusel Topping be made ahead of time?
Hugs & Cookies xoxo says
SURE
Angela Dubois says
Can you use any bread.