We’re big breakfast lovers in our house, so for this week’s Mini Chef Mondays I decided to do a twist on a classic breakfast with french toast “muffins.” You could modify these to be a breakfast casserole, but I like the idea of something small, and I figured the kids would like it too!

French Toast “Muffins”

“Muffin” Ingredients:

• 1 cup brown sugar
• 1/2 cup butter
• 1 loaf French bread, torn into bite-size pieces
• 2 cups milk
• 6 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 tablespoon granulated sugar
• Pinch of salt

Crumble Topping Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup cold butter
• 1 cup flour

Directions:

1. Melt butter in microwave and mix with brown sugar. Put 1/2 tablespoon in the bottom of each of 24 cupcake liners (greaseproof liners work best!). Fill each liner with bread pieces (not packed tightly).
2. In a separate bowl, mix milk, eggs, cinnamon, granulated sugar, and salt. Pour a little less than 1/4 cup of this mixture over the top of each liner.
3. Make the crumble – use two knives or a pastry cutter to mix the butter and other ingredients together, then sprinkle over top of each muffin.
4. Bake for 25-30 minutes at 450 degrees F, or until the tops of the muffins are caramelized and the centers are cooked through.
5. Optional: You can serve these with syrup, or can make a simple glaze of cream cheese, powdered sugar, and milk to serve drizzled on top.

Now, if you’re familiar with my Mini Chef Mondays posts, you know what comes next – step-by-step photos to use with your little one!

First, get a loaf of good French bread. We taste-tested our loaf several times to make sure it was high-quality enough. So, although the recipe says to use a whole loaf, we used a loaf minus probably 3 slices total.

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