Description
Mini French toast cups baked with a rich cinnamon-vanilla custard and topped with a buttery streusel crumble—perfect for brunch or a sweet breakfast treat.
Ingredients
Units
Scale
- 6 cups cubed day-old bread (brioche or challah preferred)
- 4 large eggs
- 1 cup milk
- 1/4 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, cream, brown sugar, cinnamon, vanilla, and salt.
- Add cubed bread to the custard mixture and gently stir to soak. Let sit 5 minutes to absorb.
- Divide the soaked bread evenly into muffin cups, pressing slightly to compact.
- In a small bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly.
- Sprinkle streusel over each French toast cup.
- Bake 20–25 minutes, until golden brown and set in the center.
- Cool slightly before removing. Serve warm, optionally with maple syrup or powdered sugar.
Notes
- Use stale bread to avoid sogginess.
- Double the streusel for extra crunch.
- Add chopped nuts or mini chocolate chips for variety.
- Can be made ahead and reheated in oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg