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Just love these!! I put a spoonful of my homemade bleuberry jam on top, very good combination.
Greetings from Holland!
Mathilde
Today’s drool-worthy French Toast Cups are sponsored by Wholesome! – we used their organic pancake syrup and organic coconut palm syrup with this recipe and they were both ON POINT.
Oh my goodness oh my goodness oh my goodness.
It’s been way too long since I’ve had French Toast. WHY. Whyyy does this happen to me.
(Well, for a number of reasons. Reason #1: Lazy. Reason #2: Still lazy. Reason #3: I am having a moment with whole wheat English muffins that are smeared with melty peanut butter and honey and topped with blueberries and cinnamon and sometimes it’s hard for me to think outside my food boxes, okay?)
But it was only a matter of time before French Toast made its way back into my brunch life, and that time is NOW.
Last weekend this little ditty came to me like an angel from heaven – essentially it is a French Toast bake slash casserole, but made in little muffin-like cup form, because daer so cute š and they can hold spoonful after spoonful after spoonful of that buttery cinnamon streusel. It’s the only way.
I see you there, Brunch, and I love you. Big time love you.
When we were at the cabin, my sister made a French Toast bake that was to. die. for. You know how I get about these things – I eat them, I love them, I can’t let them go.
So like the good food blogger that I am, I came home and studied her recipe, learned the tricks of a good French Toast bake, got curious about how they’d work in a muffin tin, baked up these beauties, and prepared to devour the streusel-loaded nums.
But wait: the syrup.
Like with the honey, I’m a tiny bit of a syrup snob = I require multiple syrups for multiple uses. There’s the real straight-off-the-tree kind of maple syrup, of course, which I love. It’s thin and runny, it’s got potent maple flavor, and it costs approximately $900 for a bottle. Dang. To keep things in check, I like to have a few other syrup options that are high quality but are also a tiny bit more practical.
My practical alternatives that I bought at SuperTarget for less than $900 per bottle:
Organic Pancake Syrup: Just classic. It’s a thick syrup that drizzles perfectly, is made from organic sugar, and doesn’t immediately get absorbed by the French Toast. Plus non-GMO, and no high fructose corn syrup. š We likey.
Organic Coconut Palm Syrup: Way too fun! It’s new and it’s my personal fave. It has a rich, mellow flavor like caramel and bonus for the fact that it’s low glycemic. As mentioned, I was super excited to find it at SuperTarget. Three cheers for easy accessibility of fun, high quality ingredients. It’s not overwhelmingly sweet – just enough of a āØšāØ to make your mouth really happy.
I definitely had a mini-freak-out when I saw this huge display of Wholesome! products at Target last week – including said coconut palm syrup, marked with “new” sign, because obviously. NEW. Target always helps us find the good things.
GO FORTH AND FRENCH TOAST, all you good brunchers of the world! And may all the cinnamon streusel and organic coconut palm syrup be ever in your favor.
Cinnamon Streusel French Toast Cups
- Total Time: 30 minutes
- Yield: 12 French toast cups 1x
Description
Cinnamon Streusel French Toast Cups – perfect little bites of French Toast for an easy brunch recipe! loaded to the brim with cinnamon streusel. SO good!
Ingredients
For the French Toast Cups
- 1/2 loaf French bread torn into small pieces
- 3 eggs
- 1 cup milk
- 1/4 cup half and half or cream
- 1/4 cup sugar
- 1 tablespoon vanilla
- 1/4 teaspoon salt
For the Cinnamon Streusel Topping
- 6 tablespoons cold butter, cut into small cubes
- 1/4 cup + 2 tablespoons flour
- 1/4 cup + 2 tablespoons brown sugar
- 1 tablespoon cinnamon
- powdered sugar
- Wholesome! Pancake Syrup or Coconut Palm Syrup
Instructions
- Preheat the oven to 350 degrees. Grease a muffin tin and fill each opening with bread, right to the top.
- Whisk the eggs, milk, cream, sugar, vanilla, and salt until smooth. Pour 3-4 tablespoons over the bread in each cup.
- Combine the flour, brown sugar, and cinnamon – cut the butter into the mixture with your hands, incorporating it until small crumbs form. Top each French Toast Cup with a spoonful of crumbs.
- Bake for 20 minutes or until puffy and golden brown. Top with powdered sugar and my personal favorite – Wholesome! coconut palm syrup! So good.
Notes
If you like a drier, more sturdy French toast, don’t fill the muffin tins with more than just 3 or 4 tablespoons of egg mixture. If you like more moist French Toast, you can fill the cups a little higher with the egg mixture. They will puff out more, and sink down when they cool a little bit, but they are still equally delicious!
Nutrition information is for one French Toast Cup.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Keywords: french toast cups, cinnamon streusel recipe, cinnamon french toast
Thank you again to Wholesome! for sponsoring this French Toast party! You srsly need to try their coconut palm syrup. You’ll love it.
I’ve made these twice for my family, but want to make them for a crowd this weekend. Any tips on converting this to a sheet pan?
Hi, Melinda! We haven’t tried making these cups into a sheet pan recipe yet, but we’d love to hear if you give it a try! š
These look so yum!! Question: Can I use regular bread since I don’t have french loaf on hand? If yes, about how many slices for this recipe?
We’d guess about 12!
These look so yum!! Question: Can I use regular bread since I don’t have french loaf on hand? If yes, about how many slices for this recipe?
How do I make the streusel? My hands seem to be too hot or something to that effect because the mixture ends up becoming more pasty rather than crumbly.
The butter may be melting when you cut it in with your hands – I’d recommend using a pastry blender!
Delicious! Made these this morning. Made them in jumbo muffin tins. Only change I would make next time is to omit the 1/4c sugar in the batter as it was a bit too sweet. Otherwise love love love!!
Thanks for the feedback, Kellie!
Just love these!! I put a spoonful of my homemade bleuberry jam on top, very good combination.
Greetings from Holland!
Sounds yummy, Mathilde!
Thanks for sharing this recipe. I am hosting girls week at my house this yesr, will make these for breakfast for my sisters! Sounds very yummy!
Any idea if the parts of this could be made the night before, then in the morning just add the streusel to the top and bake? I’m always looking for good breakfast ideas for my daughter before school (and these looks amazing), but efficiency is the name of the game.
Absolutely, Kristin! You could assemble the bread chunks with the egg mixture in the muffin tin and keep that in the fridge overnight. You could also mix up the streusel topping and keep that in a separate container in the fridge overnight. In the morning, just put the streusel on the top and bake!
I’ve made these twice already and they’re a hit! Make sure you remember to greast the muffin tin! I forgot the first time and it was a mess. A great recipe that is going in my rotation. Thanks!
Great tip, Sarah! Glad you liked them. š
Delicious. Love the muffin tin idea for individual servings and portability. Try adding chopped walnuts or pecans (toasted) to the streusel topping. Yum!
Great idea, Laura!
Awesome for brekkie š
Mine are just now in the oven! Used a ladle to distribute the egg mixture and so the first few got too much and was running low near the end. Also, my “crumbs” turned into a paste, so that didn’t work right (too much butter I’m thinking – it’s hard to measure tbs of cold butter), so I smeared it on the tops, I think it will work just fine (the paste sure tasted good!)
Very excited to try them!
Awesome! Hope they turned out, Annet!
Came back to say for posterity’s sake that OMG, they turned out amazing! I used gf bread in 3 of the cups for our son (and used gf flour in the crumble topping for all) and ours in the other cups. The smearing of the paste didn’t harm it at all and we all decided they were a MASSIVE hit. Highly recommend.
Great, Annet! Thanks for the feedback!
So this is what I do on a HOT Saturday morning when I am kind of menu planning/kind of watching my kiddos/procrastinating on breakfast clean up. I go to pinchofyum.com and read through your posts from the past week or so. Lindsay, you brighten my already wonderful life. You make me laugh. You make me cry. I gain weight looking at your posts, and I am just reminded of many fun things in life. I walk away from the computer with a few new recipes and a smile on my face. Maybe a few tears over the Bernie thing!
Those pork tacos were so amazing. Just did the Hoisin Pork with noodles. To die for. Just so thankful for Pinch of Yum. When you come to So Cal sometime, you have to do a meet and greet!
And you are going to be the funniest mom when a real baby comes along. Can’t wait for that!
This recipe is going straight into my Christmas brunch contenders file. In terms of make ahead potential, I’m thinking the bread could be shredded and kept in a bag, the streusel could be mixed up and kept in the fridge. Then half an hour before everyone arrives I just crack the eggs, assemble everything in the muffin tin and bake. Woohoo! Thanks! This is on the short list.
Great ideas for making this a make-ahead recipe! Thanks!
Here in Australia I can buy pure Canadian or Maine maple syrup for $8 for about 8oz. Which is also a whole lot cheaper than $900 per bottle. I can’t believe that it can be cheaper here than the USA. I know that it is not the top quality product, but it is right up there, a whole lot better than cane sugar syrup which is made from only sugar and water. Sugar syrup is cheap and encourages people to use way too much on their breakfast in a most unhealthy way. (I know the $900 was hyperbole. How much does maple syrup really cost?)
I saw it at Costco a few weeks ago for $12 per quart, and I think it’s $17 per quart at Trader Joe’s. You’re right, I hadn’t thought of it that way, but the cheap fake-o stuff is much easier to overuse simply because it is cheap. The good stuff is more of an investment and must be parceled out with care.
These will be a huge hit at my house! I can’t wait to try this recipe!!!
Awesome, Amanda! Hope you like it. š
I’m drooling! Will totally try sometime!
Enjoy, Young!
Oh my wow! I’m going to try this and put vanilla ice cream on it! Or maybe have it for breakfast then top it with ice cream!
Love that idea! š
This looks delicious! Any suggestions for how they’d keep if you happen to have leftovers? And how to reheat for optimum yumminess?
Ooh, yes, we kept them in the fridge and had them again throughout the weekend. I just microwaved them. š They were obviously not as good as freshly baked ones, but still good!
Hi, June! I’ll see if Lindsay has any tips for you. š
I have been on the lookout for some REAL syrup that doesn’t cost me an arm and a leg haha! Definitely going to have to give it a try next time I go to Target (which is like ALL the time!)
Definitely, Jenna! Hope you like it!
You never cease to amaze me! These muffins look and sound AMAZING! French toast muffins are my favorite. Can’t wait to try this recipe out.
xx
Awesome, Rachel! Enjoy. š
These look so delicious and I love that you put them in a muffin tin. Thank you for sharing the recipe!
Hope you like it, Paige!
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mmmmmmmmmmmmm
I love me some streusel. These look both delicious and adorable!
Enjoy, Sandra! These are streusel-lover’s heaven! š