Ingredients

  • 1 c. whole milk
  • ¼ c. heavy cream
  • 2 tbsp. granulated sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • ¾ tsp. ground cinnamon
  • ¼ tsp. kosher sea salt
  • 6 c. dried cubed bread (white, challah, brioche, croissants or cinnamon raisin)

For the topping:

  • ⅓ c. all-purpose flour
  • ¼ c. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ c. unsalted butter

Instructions

  1. Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray; set aside.
  2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
  3. Add the cubed bread into the mixture, toss gently to combine. Scoop a ⅓ cup of the mixture into each well.
  4. Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
  5. Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.

French Toast Muffins