Description
These Cinnamon Streusel French Toast Cups are a delightful breakfast treat combining the soft, custard-soaked bread with a crunchy, cinnamon-flavored streusel topping. Baked to golden perfection in a muffin tin, they are easy to serve and perfect for a cozy morning or brunch gathering.
Ingredients
Scale
Custard Mixture
- 6 slices of brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
Streusel Topping
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the bread cubes: Start by cutting your brioche or challah bread into 1-inch cubes to ensure they absorb the custard evenly and bake into perfect individual portions.
- Make the streusel topping: In a small bowl, combine the brown sugar, all-purpose flour, and 1/2 teaspoon ground cinnamon. Add the melted butter and a pinch of salt, mixing well until the mixture is crumbly and evenly combined.
- Whisk the custard: In a large mixing bowl, whisk together the eggs, milk, 1 teaspoon ground cinnamon, vanilla extract, and granulated sugar until smooth and well combined, forming the custard base.
- Soak the bread: Gently fold the bread cubes into the custard mixture, ensuring all pieces are coated. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid and become soft and custardy.
- Fill the muffin tin: Preheat your oven to 350°F (175°C). Grease a muffin tin and spoon the soaked bread mixture into each cup, filling about 3/4 full. Evenly sprinkle the streusel topping over each filled cup for a crunchy finish.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes before serving to allow the custard to set.
Notes
- Using slightly stale bread helps the cubes absorb the custard better without becoming too soggy.
- You can substitute whole milk with any milk of your choice (almond, oat, or skim), but whole milk adds extra creaminess.
- These cups can be prepared the night before and baked fresh in the morning for convenience.
- For extra flavor, consider adding a pinch of nutmeg or a splash of orange zest to the custard.
- Serve with maple syrup, fresh berries, or a dusting of powdered sugar for a delicious finishing touch.
