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Overnight French Toast Muffins

Yield: 12

A true crowd pleaser, this dish offers the best of two breakfast favorites: the classic flavor of French toast packaged in the easy grab-and-go shape of muffins. Since the preparation can be done the night before, all you need to do in the morning is pop the muffin tin in the oven.


For the streusel

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 2 packed Tbs. light brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. table salt
  • 3 Tbs. unsalted butter, melted
  • 2 Tbs. pure maple syrup

For the muffins

  • 5 Tbs. unsalted butter
  • 3/4 cup whole or 2% milk
  • 1/2 packed cup light brown sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. table salt
  • 8 slices day-old bread, preferably challah or brioche, cut into 1-inch cubes


Make the streusel

  • Put the flour, oats, sugar, cinnamon, and salt in a medium bowl, and stir until evenly combined. Add the butter and syrup, and stir until moist clumps form and there are no dusty bits at the bottom of the bowl.

Make the muffins

  • Generously coat a standard 12-cup muffin tin with 1 Tbs. of the butter.
  • In a small saucepan or microwave-safe bowl, melt the remaining 4 Tbs. butter, then transfer to a large bowl. Add the milk, sugar, eggs, vanilla, cinnamon, and salt, and whisk until combined. Fold the bread into the egg mixture until evenly moistened. Divide the soaked bread among the wells, then gently press the top of each to flatten slightly. Sprinkle the streusel evenly over the tops of the muffins, and gently press it down with your hands. Cover the pan with plastic wrap, and refrigerate at least 2 hours or overnight.
  • Position a rack in the center of the oven, and heat the oven to 350°F. Uncover the muffins, and bake until light golden brown and a tester inserted in the center comes out clean, 20 to 25 minutes. Let the muffins cool in the pan for 5 minutes. Run a thin knife around each muffin, then remove from the pan and transfer to a wire rack. Let cool 5 minutes before serving warm.


Rate or Review

Reviews (5 reviews)

  • mercato | 05/08/2020

    Made these for Easter 2020 as written. Prepped in the morning, rested 2 hrs, and baked. Huge hit. Will make again for Mothers Day. Thinking about placing a tsp of Nutella in the middle before the topping goes on. But honestly, the recipe needs no additions.

  • attyinfla | 01/31/2020

    Made these the night before for brunch - easy and so delicious- I thought they might be dry but they turned out great.

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