Name: Cinnamon Raisin French Toast Muffins
Ingredients: 1 tbsp unsalted butter or as needed for greasing muffin cups; 2/3 cup half and half; 2 large eggs; 2 tsp white sugar; 1 tsp vanilla extract; 1/8 tsp salt; 3 cups tightly packed cubed cinnamon raisin bread; 2 tbsp all purpose flour; 2 tbsp light brown sugar; 1/8 tsp ground cinnamon; 2 tbsp unsalted butter; 1/8 tsp salt; 1/2 cup maple syrup or to taste (optional)

Cinnamon Raisin French Toast Muffins

Brenda Venable

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Servings 6 servings

Ingredients

1 tbsp unsalted butter or as needed for greasing muffin cups
2/3 cup half and half
2 large eggs
2 tsp white sugar
1 tsp vanilla extract
1/8 tsp salt
3 cups tightly packed cubed cinnamon raisin bread
2 tbsp all purpose flour
2 tbsp light brown sugar
1/8 tsp ground cinnamon
2 tbsp unsalted butter
1/8 tsp salt
1/2 cup maple syrup or to taste (optional)

Instructions

Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.
In a large mixing bowl, whisk together half and half, eggs, sugar, vanilla, and salt until well blended. Add bread cubes to liquid mixture; stir to coat all bread pieces. Divide batter evenly into the prepared muffin tin.
To prepare streusel, toss flour, brown sugar, and cinnamon together in a bowl. Cut cold butter into small pieces, then toss with flour mixture. Using a fork or pastry knife, cut the butter into the dry ingredients, until the mixture looks like a combination of coarse sand and small pebbles. Distribute streusel evenly over the 6 muffins.
Bake muffins in the center of the preheated oven until golden brown, 35 to 40 minutes. Cool muffins on a rack for 5 minutes. Drizzle with maple syrup, and serve warm.