It’s been a while since we’ve done a Muffin Monday, but I think you’ll agree that this is worth the wait! With the holidays (and holiday visitors) on the way, these are the perfect easy breakfast treat. You can prepare these the night before and bake them in the morning. You can also bake these ahead and freeze them and then just pop them in the toaster oven when you’re ready. The main ingredient in this recipe is brioche. It’s a delicious bread that soaks up the eggs and milk without getting soggy. This is pretty much a baked French toast, but in individual portions. I think if I’ve learned one thing writing this blog it’s that if something is great, it’s even better in an individual portion!
If you’re a super go-getter you can make your own brioche, but do people actually have time to make brioche for the sole purpose of tearing it into pieces for French toast muffins? I topped these with cinnamon streusel because it’s pretty much my new favorite thing. If it can be topped, I choose to top it with cinnamon streusel! I also served these with a Mountain Berry syrup. Maple syrup with work just as well, but berry gives it a little something special. If you’re serving this after Thanksgiving you could make a cranberry syrup, which would be lovely.
This recipe makes a dozen muffins, but it’s extremely simple to adjust.
Brioche French Toast Muffins
- 4 brioche rolls cut into cubes
- 1 c. whole milk
- 4 eggs
- 1/4 tsp cinnamon
- 1/4 c. butter, melted
- 1 c. brown sugar
- 1 c. sugar
- 2 Tbsp. flour
- 1 tsp. cinnamon
- Grease a muffin tin.
- Fill each muffin cup with brioche cubes.
- beat eggs, milk and cinnamon.
- Pour egg mixture into filled muffin cups.
- combine ingredients for streusel and sprinkle over each muffin.
- Bake at 400º for twenty minutes.
- Serve with syrup.