French Toast Muffins

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This kid friendly recipe is a great make ahead breakfast for school days. French Toast Muffins with a buttery sugar streusel will bring smiles.

When you aren’t sure whether you want a slice of hearty French toast or a muffin, whip up these delicious French Toast Muffins.

Your kids will love this easy breakfast which can be warmed and taken on the go or served on a plate with maple syrup and fresh fruit.

plate of two french toast muffins

Why you’ll love this recipe:

  • kid-friendly
  • perfect make ahead breakfast
  • ready in about 35 minutes
  • buttery sugar crumb topping

Key Ingredients

  • French bread: The French bread can be substituted with your favorite type of bread. You can change this up and use brioche bread, cinnamon Raisin bread, or even bagels. I recommend using day old bread so it absorbs the milk more easily.
  • Half and half: If you don’t have half and half, you can combine cream and milk together to form ½ and half mixture. The higher the milkfat, the richer and creamier the muffins will be.
  • Whole milk: The whole milk can be substituted with 2% or even skim milk. 
  • Eggs: Large eggs are standard.
  • Brown sugar. You can use white sugar if you’d like. We like brown sugar or dark brown sugar to deepen the flavor.
  • Maple syrup: Feel free to substitute the Maple syrup with honey or agave syrup if you need to. 
  • Salted butter: We keep salted butter on hand so almost always bake with that, but feel free to use unsalted butter. 

How to Make French Toast Muffins

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with cooking spray or grease with butter. Set aside. (This makes between 12-15 muffins so you may want to get a second pan ready.)
  • Whisk together the half and half, whole milk, eggs, sugar, maple syrup, vanilla and cinnamon in a large bowl.
  • Add the cubed French bread into the mixture and gently stir until the bread is coated and soaked.
  • Fill up each cup 2/3 full in the muffin pan with the soaked bread cubes and press the bread into the pan to remove any air pockets. Set aside..
  • In another medium sized bowl, mix together the all-purpose flour, brown sugar, salt, and cinnamon for the topping.
  • Once mixed, use a pastry blender (or a fork) to incorporate the cold butter. The butter should be blended into the mixture, but the mixture should still be crumbly with pea sized butter chunks throughout and look like a coarse meal.
  • Evenly top the muffins with the streusel topping and then bake for 25-30 minutes until golden brown.

How much should I fill the muffin tins with the French bread? The French bread will expand a lot in the oven, so it’s best to fill your muffin tins about 2/3rds full before sprinkling the streusel on top. The muffins will expand during baking, then deflate a little when they cool down.

Also, it might seem like you need more bread because it can get really soggy in the egg mixture, but I promise, they will expand. 

stack of french toast muffins with raspberries

How do I store these French Toast Muffins?

You can store these in the refrigerator in an airtight container for a few days. Then, warm them up in the oven at 200 degrees Fahrenheit. You can also rewarm them in the air fryer.

stack of two french toast breakfast muffins with syrup
stack of two french toast breakfast muffins with syrup

French Toast Muffins

5 from 1 vote
This kid friendly recipe is a great make ahead breakfast for school days. French Toast Muffins with a buttery sugar streusel will bring smiles.
Servings 14
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
 

For the Muffins:

  • 1 ¼ cup half and half
  • 1 ¼ cup whole milk
  • 5 large eggs
  • ¼ cup brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 7 cups day old French bread cubed (~A little less than 1 loaf)

For the Topping:

  • cup all-purpose flour
  • cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • ¼ cup salted butter cold

Optional Toppings:

  • powdered sugar optional

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with cooking spray or grease with butter. Set aside. (This makes between 12-15 muffins so you may want to get a second pan ready.)
  • Whisk together the half and half, whole milk, eggs, sugar, maple syrup, vanilla and cinnamon in a large bowl.
  • Add the cubed French bread into the mixture and gently stir until the bread is coated and soaked.
  • Fill up each cup 2/3 full in the muffin pan with the soaked bread cubes and press the bread into the pan to remove any air pockets. Set aside..
  • In another medium sized bowl, mix together the all-purpose flour, brown sugar, salt, and cinnamon for the topping.
  • Once mixed, use a pastry blender (or a fork) to incorporate the cold butter. The butter should be blended into the mixture, but the mixture should still be crumbly with pea sized butter chunks throughout and look like a coarse meal.
  • Evenly top the muffins with the streusel topping and then bake for 25-30 minutes until golden brown.
  • Let the muffins cool for 5 minutes before removing them from the pan.
  • Top with favorite syrup and powdered sugar
  • Store any leftovers in the refrigerator in an airtight container.

Notes

The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 489kcal | Carbohydrates: 81g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 724mg | Potassium: 254mg | Fiber: 3g | Sugar: 14g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 5mg
Course Breakfast
Cuisine American
Calories 489
Keyword brunch recipe, easy breakfast, kid friendly recipe

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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