French Toast Muffins with Blueberries

French Toast Muffins are easy to make, fun for the whole family or for brunch with your girlfriends! They’re quickly made with pantry staples, blueberries and a walnut streusel topping that is to die for!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Refrigerator time 2

Total Time 2 40

Servings muffins

Calories 266kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the muffins

1 loaf dried or day old French bread*, cubed (~ 8 cups)
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup sugar
1 Tbsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
1 cup blueberries

For the streusel

1/4 cup cold, unsalted butter, cubed
1/4 cup flour
1/4 cup brown sugar
1/4 cup chopped walnuts
pinch of salt and cinnamon

US Customary - Metric

Instructions

Cube up the French bread into 1-inch pieces.
1 loaf dried or day old French bread*, cubed (~ 8 cups)
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt.
6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup sugar, 1 Tbsp. vanilla extract, 1 tsp. cinnamon, 1/2 tsp. salt
Add the cubed bread into the egg mixture and stir gently to combine.
Fold in blueberries.
1 cup blueberries
Spray a 12-cup muffin tin with non-stick cooking spray.
Scoop the mixture into each well. Press mixture into well. Top with more blueberries, if desired.
Cover with plastic wrap and place in fridge for 2 hours or overnight. (If you don't have 2 hours, at least let it soak for 15-20 minutes).
Make the walnut streusel. Combine the butter, flour, brown sugar, walnuts, salt and cinnamon. Mix with your hands until you have a crumbly mixture. Cover and place in the fridge.
1/4 cup cold, unsalted butter, cubed, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped walnuts, pinch of salt and cinnamon
When ready to bake, preheat oven to 350°F
Sprinkle with streusel mixture on top of the muffins.
Bake for 25-30 minutes or until tops are golden brown. Cool for 5-10 minutes.
Run a butter knife around the muffin to remove them from the pan. Serve with your favorite French toast toppings: butter, maple syrup, powdered sugar, whipped cream, if desired.

Video

Notes

*Bread: I like to use thick white bread French bread but Texas toast, challah bread, or brioche bread work well too. Ideally, the bread should be a bit stale so that it can absorb the custard and bake up without being soggy. Tear with your hands or use a bread knife to cut it into about ½-inch cubes.
This is a great make ahead recipe. Prep the night before, and bake in the morning.
Use pecans instead of walnuts if preferred, or leave nuts out completely if allergies are a concern.
Leave out the blueberries if you’d like, or use a different fruit such a strawberries, raspberries or even blackberries. For a Fall inspired dish you could try cranberries or small chopped apples or pears.
Store muffins in the fridge for up to 3 days.

Nutrition