Our French Toast Muffins is made in a muffin tin with croissants, heavy cream and cinnamon, they come together for the perfect bite-sized breakfast option that’s ready in just 30 minutes!
Course: Breakfast, Brunch
Keyword: 30-Minutes or less, brunch, muffin pan
Author: Jennifer Fishkind
French Toast Muffins:
5heaping cups croissantschopped (~6-7 croissants depending on the size of your croissant)
3tbsplight brown sugarlightly packed
Optional garnishes: Powdered sugar, fresh fruit, maple syrup
Preheat the oven to 350 degrees Fahrenheit and prepare a muffin baking pan by spraying it with cooking spray or using cupcake liners.
Cut croissants into 1-2 inch pieces, creating small cubes. Divide bread pieces evenly throughout muffin pan tins. Don’t pack them in too tightly.
In a large bowl, whisk together the eggs, heavy cream, brown sugar, maple syrup, and cinnamon until well combined.
Pour about ⅓ cup mixture over bread in muffin tins. You may need to wait for it to soak in before putting more into the tin. You can fill it almost to the top with the egg mixture (a little over ¾ full).
Gently push down on any exposed bread pieces to coat them with egg mixture (they don’t need to be fully covered, they just need to have some exposure to the egg mixture).
To make streusel topping, stir together butter, flour, brown sugar, and cinnamon until combined.
Sprinkle each muffin evenly with the streusel.
Bake in the oven for 20-25 minutes or until golden brown and the egg is completely set. There shouldn’t be any jiggle present.
Plate and serve with powdered sugar and any other favorite toppings.
Storage:Store these in an airtight container in the refrigerator for up to 3 days. When ready to reheat, pop them in the oven at about 200 degrees fahrenheit for 5-10 minutes. They will also keep in the freezer for up to 3 months, if you individually wrap and freeze them. To serve, let them thaw for about 10 minutes, then bake at about 350 degrees fahrenheit for 5-10 minutes.Important Notes:
You don’t want to pack the croissant pieces in the muffin tins too tightly. You want to leave some room for the other ingredients to fill in.
When pouring the egg mixture over the top of the croissants, you may need to wait for it to soak in before putting more into the tin. You can fill it almost to the top with the egg mixture (a little over ¾ full).
There shouldn’t be any jiggle when removing the muffins from the oven! You want the egg to be completely set.