French Toast in muffin form. Yep, it’s a thing and you totally need to try it. You might never go back to the way you used to make French toast. It’s da best!
I hope you’re hungry. And just in case you aren’t, consider yourself warned. You’re about to be, especially if breakfast foods are your jam.
Brinner (aka breakfast for dinner) has always been a thing in the Deliciously Yum house. At least once a week, I prepare some of our favorite breakfast items and it’s honestly the one meal I look forward to the most.
Just because I’m not a huge breakfast eater in the morning, doesn’t mean that I don’t adore anything that has to do with the first meal of the day (at any other time ;).
Pancakes, breakfast burritos, cinnamon rolls and the list goes on and on. I seriously love it all and French toast is no exception, especially when it comes in the form of muffins and is a cinch to prepare.
Are you in? Pull out the syrup – you’re going to need it!
It’s no secret that judging by the amount of doughnut recipes I have posted so far (with no end in sight), that they are my #1 treat. A close second are croissants and pains au chocolat (pretty much the same thing as a croissant just in a different shape and with the addition of chocolate). I haven’t been brave enough to accept the challenge of making a homemade version just yet, but that doesn’t mean I don’t enjoy one or two every now and then.
When I bought a bag of 16 mini croissants the other day, and after eating one, I knew just what to make with the remaining 15. Because the only thing better than a buttery & flaky croissant, are multiple croissants, drenched in French toast liquid, and topped with cinnamon streusel.
Who is with me?
Whether you’re looking for a make ahead breakfast that the entire family will love or for a quick dinner option, these muffins have got you covered. Since they need some time to soak up that dreamy liquid for a couple of hours or overnight, you’ll have most of the work done ahead of time. The only thing left to do will be preheating the oven and making the streusel topping.
Easy peasy, but packed to the max with flavor.
Grab a fork and dig in, friends. You’ll devour them in no time!
Hope you’re having a fabulous week.
Psst! Can’t get enough of muffins today? Check out another recipe over at Chef in Training that I posted today. It involves zucchini. Click here to hop on over.
- 12 cups croissants, cut into cubes (about 15 mini croissants or 9 regular-sized croissants)
- 2 cups milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- maple syrup, for serving
- 1/2 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 cup brown sugar
- 1/4 cup cold butter, cut into cubes
- Thoroughly spray a muffin pan with nonstick spray.
- 1. Fill each muffin cup with about 1 cup of cubed croissants.
- 2. In a medium bowl whisk together milk, eggs, and vanilla. Stir in sugar and cinnamon. Evenly pour milk mixture into each muffin cup until all of it is used up (it will seem like a lot of liquid, but the croissants will soak it all up). Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 3. Preheat oven to 350 degrees. Meanwhile, prepare the streusel topping. Mix together flour, cinnamon and sugar. Cut in cold butter (using a pastry cutter) until coarse crumbs form. Remove French toast muffins from the fridge and top each muffin with an equal amount of the streusel topping. Place in the oven and bake for 22-25 minutes or until golden. Let sit for 5 minutes before removing from the muffin pan. Serve with maple syrup, if desired, and enjoy.
- Muffins are best when enjoyed immediately.