French Toast Muffin Cups
Preheat the oven to 350(f) degrees. Lightly rease a 12-cup muffin tray & set aside until ready to use. In a large mixing bowl whisk together milk, brown sugar, eggs, vanilla & cinnamon until well blended.
Ingredients
For the french toast:
- 1 1/2 cups whole milk
- 3 tablespoons light brown sugar, packed
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 day old croissants, cubed
For the streusel:
- 3 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon Fleischmann's Baking Powder
- 1 pinch ground cinnamon
- 1 pinch salt
Method
For the french toast:
Preheat the oven to 350(f) degrees. Lightly rease a 12-cup muffin tray & set aside until ready to use.
In a large mixing bowl whisk together milk, brown sugar, eggs, vanilla & cinnamon until well blended.
Add the croissants & toss until well coated. Evenly divide mixture amongst the prepared muffin tray.
For the streusel:
In a small mixing bowl add butter, sugar, flour, baking powder, cinnamon & salt.
Using your hands, work the butter into the dry ingredients until a crumbly mixture is formed.
Sprinkle mixture evenly over the prepared muffin cups.
Bake for 25 to 30 minutes, until golden on top & cooked throughout.
Let stand for 5 minutes. Serve with maple syrup if desired.
