Baked French Toast Muffins
Your guests will never get enough of these: delicious baked French toast muffins topped with a crunchy crumble.
Servings: 6 pieces
Ingredients
- 5 slices white bread
- 1 egg
- 125 ml milk
- 2 tbsp sugar
- 1 tsp cinnamon
Crumble
- 30 grams unsalted butter
- 40 grams granulated sugar
- 40 grams all-purpose flour
- Pinch of salt
Equipment
- Muffin pan
Instructions
- Grease a muffin pan.
- Cut the white bread into small cubes and divide them among the muffin cups (for six muffins). Press down firmly.
- Whisk together the egg, milk, sugar, and cinnamon, then evenly pour the mixture over the bread-filled muffin cups.
- In a separate bowl, rub the butter, sugar, flour, and salt together until crumbly. Sprinkle the crumble over the muffin cups.
- Bake the French toast crumble muffins at 350°F (180°C), conventional oven, for about 30 minutes until cooked through and golden brown.
How to store
These French toast muffins are best eaten right away. I store them for up to two days at room temperature, in an airtight container or wrapped in aluminum foil.