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French Toast Muffins

Photograph by The Naptime Chef

Few breakfast dishes are as special as French Toast. Eggy challah bread makes this sweet treat even more special, giving it a bread pudding-like taste. We love this recipe because it's so clever, easy, and makes a big impact. You can also make it the night before, which means all you need to do is pop it in the oven and you're ready for breakfast in the morning. Who wouldn't love their own little cupcake-sized portion of French Toast?

RECIPE: French Toast Cups


  • 1 loaf Challah bread, cut into 1-inch cubes
  • 2 1/4 cups whole milk
  • 6 large eggs
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh orange zest
  • 1 teaspoon ground cinnamon
  • 1 pinch fine sea salt

For the topping:

  • ¼ cup unsalted butter, chilled
  • ¼ cup light brown sugar
  • ¼ cup unbleached all purpose flour
  • 1 pinch ground cinnamon
  • Maple syrup for serving


  1. In a large bowl whisk the milk, eggs, sugar, extract, zest, cinnamon, and salt.
  2. Spray the inside of a 12-cup muffin in and fill each one with about 1 cup of bread cubes. Pour equal amounts of the egg mixture into each muffin tin. Use a spatula to press the bread down into the liquid so that it gets absorbed. Cover the pan with plastic wrap and chill for at least 2 hours or up to overnight.
  3. Make the streusel topping by adding all of the ingredients to a bowl and pinching them together with your fingers until they resemble coarse pebbles. Remove the plastic from the muffin tin and scatter the streusel over each muffin cup. Bake the muffins for 25 minutes, or until they are puffed up and lightly browned. Allow them to cool for 5 minutes before removing them from the pan. Serve with maple syrup and eat warm.
Photograph by The Naptime Chef
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