Print: Cinnamon-Raisin French Toast Muffins

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.

Prep

25 min

Cook

51 min

Servings

Difficulty

Medium

Ingredients

1 tablespoon unsalted butter
0.67 cups half and half
2 large eggs
2 teaspoons white sugar
1 teaspoon vanilla extract
0.13 teaspoons salt
3 cups cinnamon raisin bread
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
0.13 teaspoons ground cinnamon
2 tablespoons unsalted butter
0.13 teaspoons salt
0.5 cups maple syrup , optional

Instructions

1 Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.
2 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.
3 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.
4 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.

Nutrition per serving

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