These make nice little individual servings, but the issue I had was it was a little messy and stuck to the muffin tin. I also mixed the bread with the liquid instead of just pouring some on each one in the pan. I wanted a more evenly coated bread so I think that worked out better. Overall I might make it again just put in a casserole dish instead of using a muffin tin.
Baked French Toast Muffins
(Adapted from Two Peas and Their Pod)
1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose Gold Medal flour
1/8 teaspoon ground cinnamon
Pinch of salt
In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
Grease a 12 cup muffin tin.
Add about 1 cup of bread cubes to each muffin cup. (I combined the bread and egg mixture instead of making it 2 steps.)
Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt.
Mix together with your hands, until you have a crumbly mixture.
Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
Bake for 25 minutes or until tops are golden brown.
Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.