French toast muffin bites

Time 45 minutes
Yields Makes 12 muffins
French toast muffin bites
(Glenn Koenig / Los Angeles Times)

In a large bowl, whisk together the cream and milk, 1/4 cup sugar, cinnamon, egg and egg yolks and vanilla. Stir in the cubed French bread, tossing until the bread is coated. Set aside for 30 minutes to give the bread time to soak up the custard base.


While the bread is soaking, heat the oven to 375 degrees and make the streusel topping. In a medium bowl, whisk together the flour with the remaining ¼ cup granulated sugar and brown sugar, then stir in the pecans. Using your fingers, mix the butter into the dry ingredients until the mixture is fully combined and has the consistency of wet sand; it will clump together when pressed.


Grease a standard muffin tin (insides and top) and divide the French toast mixture among the muffin cups, filling each about 3/4 full. Drizzle over the streusel mixture.


Bake the muffin bites until the bread is well-puffed and the topping is golden, about 30 minutes. The muffins will puff up dramatically while they bake, but will deflate shortly after coming out of the oven; they will puff again if rewarmed.


Increase the heat to 425 degrees and continue to cook until the topping is crisp and golden-brown, about 3 minutes. Remove and serve, or set aside to cool and then refrigerate. Rewarm the muffin bites (still in the tin) in a 300 degree oven or over medium-low heat on the rack of a tailgate grill (watch carefully that they don’t overdarken or burn). Serve with warm maple syrup for drizzling.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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