Do you love French toast…. do you love muffins….? Well let me tell you, make these and make these NOW! These are perfect for breakfast, get togethers, for guests at your house or any brunch event coming up. They melt in your mouth, are super simple and will keep you coming back for more!! These Simple French Toast Strudel Muffins are easy to reheat the next day, so are perfect for meal prep for your week as well.
Ingredients you need for these Simple French Toast Strudel Muffins
Ingredients for the muffins:
- 6 cups of cubed bread– I LOVE using Brioche loaf of bread, the brand I like is from Whole Foods– Euroclassic Brioche French Recipe loaf–
- 5 eggs
- 1 cup milk of your choosing
- 1/3 cup of Half & Half
- 1 tsp + 1/2 tsp of ground cinnamon
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp coconut sugar
- 1/2 tsp Pink Himalayan salt
Ingredients for the Strudel Crumble on top of the muffins:
- 1/4 cup whole wheat flour
- 1/4 cup coconut sugar
- 4 tbsp butter
- 1/2 tsp cinnamon
- pinch of salt
What are these Simple French Toast Strudel Muffins good for?
They are PERFECT for meal prepping for the week. They are all portioned out, so you just need to either pop on in the oven at 350 for 5-10 minutes OR zap it in the microwave for 15-20 seconds.
These muffins are also perfect for a bridal shower or baby shower. Since they are individualized, it is easy for guests to grab and go– especially during these times.
Struggling with what to make for breakfast when guests come to stay for the holiday’s? Don’t stress any longer! This recipe is more than perfect for that occasion.
How can I reheat these muffins?
Like I had mentioned above here are some of my favorite re heating methods:
Oven: at 350 degrees for 5-10 minutes
Air Fryer: at 350 degrees for 5 minutes
Microwave: 15-20 seconds
Is a food processor necessary for the strudel?
You want to either use a food processor or high power blender on pulse. That way you make sure the butter gets broken up perfectly to make that delicious strudel crumble on top!
Can I opt out of using almond extract?
Yes you don’t have to use almond extract, however it really does elevate the recipe– especially with the vanilla extract! I’d say try it, and if it isn’t your thing, opt out next time. However, it is your choice of course 🙂
Do I need to use Brioche bread?
You don’t have to use brioche, but the brioche is an eggier bread and it soaks up the mixture very well. That is the way we get the great rise in the muffins too.
My muffins collapsed at the end, did I do something wrong?
No 🙂 You did not a thing wrong! This is what happens when they come out of the oven, the tops will deflate a bit, but not too alarming. They are perfect!
What Other Breakfast Honest Grub, Honest Foodie Recipes Should You Make?
Simple Apple Pecan Oatmeal Bake
Perfect Gluten Free Orange Lemon Muffins
Easy Peanut Butter Chocolate Instant Pot Oatmeal
Cheddar Hash Brown Breakfast Pizza
Simple French Toast Strudel Muffins
Ingredients
Ingredients for the muffins:
- 6 cups of cubed bread– I LOVE using Brioche loaf of bread the brand I like is from Whole Foods– Euroclassic Brioche French Recipe loaf
- 5 eggs
- 1 cup milk of your choosing
- 1/3 cup of Half & Half
- 1 tsp + 1/2 tsp of ground cinnamon
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp coconut sugar
- 1/2 tsp Pink Himalayan salt
Ingredients for the crumble on top of the muffins:
- 1/4 cup whole wheat flour
- 1/4 cup coconut sugar
- 4 tbsp butter
- 1/2 tsp cinnamon
- pinch of salt
Instructions
- Pre heat oven to 375 degrees & grease 12 cup muffin tin
- Dice up the 6 cups of bread into 1 1/2 inch cubes & place into a medium bowl & set aside. Then in a large size bowl whisk eggs, milk, half & half, vanilla, almond, sugar & salt together until well combined
- Next gently add in the bread cubes and gently toss them mixture to combine. Then evenly disburse the mixture into the 12 cups– it should be about 1/3 cup mixture in each. Next you will work on topping.
- In high power blender add flour, sugar, butter, cinnamon & salt. Pulse until the mixture is blended together forming nice buttery crumbs 🙂 If need be stop the blender & use a spoon to mix around mid pulse to help get it evenly mixed.
- Now sprinkle the mixture on top of each of the muffins and place in the oven at 375 degrees for 20-25 minutes. They will expand a good amount when you use the brioche so don’t be alarmed 🙂 They fall down a bit when out of the oven.
- Then enjoy with maple syrup drizzled on top, fruit of choice or even powdered sugar!! Your yummy choice!
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