French Toast Muffins

I know, you didn't get a Chicken Rice Soup post, but honestly, the more I looked at the pictures the less I could stomach posting them. They're awful. So I'll just have to make it again, darn!! It's currently our favorite soup, so you shouldn't have to wait too long.

Anyone have a rake we can borrow?? We want to go to the park and rake leaves to jump in. Living in apartments forever does not lend itself to owning yard implements. And we really need to go somewhere other than here to rake leaves, seeing as how every square foot of ground here is some dog's bathroom... which is a shame, because we are developing some awesome piles. Oh well, this is our LAST FALL without our own yard!! We can suffer through! Our Halloween week has gone swimmingly, even with an overly expensive corn maze that only ended up being about waist high... at least we got hayrides and funnel cake out of it. The boys got such a haul at the trunk-or-treat last night that I can comfortably skip neighborhood trick-or-treating on Halloween. We'll have a spooky movie night or something. I promise to get pictures from my DC trip and our Halloween adventures up by the end of the week. Happy Halloween everyone!!

French Toast Muffins (adapted from Two Peas and Their Pod)
Printable Recipe

1 loaf soft 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 TB vanilla extract
1 tsp ground cinnamon

1/2 tsp nutmeg

Streusel:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and spices.

Grease a 12 cup muffin tin very well. Press about 1 cup of bread bits into each cup. You want it packed down level with the top of the cup, not rounded or spilling over. Slowly and carefully pour milk mixture evenly into each muffin cup until nearly full. 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. In a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture that sticks together in lumps, with all dry bits incorporated. Take the muffins out of the refrigerator, uncover, and sprinkle with streusel bits.

Bake for 25-30 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve warm with butter and/or syrup. You could also dust them with powdered sugar!

 Aren't these so fun?? You could argue that they could be bread pudding muffins too I suppose, but I like French Toast better than Bread Pudding so I'm sticking with that.

 Joe and I loved these and ate them for days. The other two boys weren't fans. They thought they were soggy. I didn't, and that was my main concern! They were more eggy than our French Toast generally turns out, but I definitely wouldn't call them soggy. Always have to give you all opinions though!

 Soft and eggy with a little bit of chew and hints of spices, they were scrumptious with a bit of melty butter and some syrup. These would be great for a brunch or special occasion breakfast!

And I must say that the streusel was the most perfect streusel I have ever made. Most of the time I end up with a bunch of crumbly stuff, but this recipe turned into little lumps of crunchy deliciousness that didn't melt into puddles while baking! Now I need to find something else to use it on...