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Baked Peaches and Cream French Toast Muffins are an irresistible STRESS FREE make-ahead breakfast bursting with sweet peaches, crowned with Cinnamon Streusel, doused with syrup and topped with luscious cream! !
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Peaches and Cream French Toast Muffins

French Toast Muffins are an irresistible STRESS FREE make-ahead breakfast your whole family will love! These Peaches and Cream French Toast Muffins are bursting with sweet peaches, crowned with cinnamon streusel, doused with syrup and topped with luscious cream! They may look deceptively gourmet but are super easy to make! All the French Toast Muffin ingredients are combined in one bowl then baked in muffin tins for an easy, "insanely delicious" new breakfast tradition.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 muffins

Ingredients

  • 1 loaf 2 day-old French bread cut into 1/2” cubes (about 13 cups)*

French Toast “Batter”

  • 5 eggs
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon orange extract
  • 1/8 teaspoon salt
  • 1 15 oz. can peach halves in JUICE, drained and chopped

Cinnamon Streusel Topping

Cream

  • 1 1/4 cups heavy whipping cream
  • 2 1/2 tablespoons Powdered sugar
  • 1/2 teaspoon vanilla

Garnish (highly recommended)

  • fresh or canned peaches chopped

Instructions

  • In a large mixing bowl, whisk together the French Toast “Batter” Ingredients except for the peaches. After whisking until smooth, stir in peaches. Gently fold bread into mixture with your hands, just until bread is evenly coated. Cover and refrigerate for 2 hours up to overnight.
  • Remove bread/peach bowl from refrigerator 30 minutes before ready to bake. Meanwhile, spray a 12 count muffin tin with nonstick cooking spray WITH FLOUR in it*** or butter and flour the tins. Evenly divide bread/peach mixture between muffin tins, pushing mixture down into the tins as needed. Set aside.
  • Prepare Cinnamon Streusel Topping by combining the sugar, flour, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, OR (my favorite method) place mixture in food processor and pulse until the mixture is crumbly. Spoon topping evenly over muffins.
  • Prepare Cream by beating heavy cream, sugar and vanilla together on high speed until stiff peaks form. Refrigerate until ready to use.
  • Bake muffins for 25-30 minutes at 350F degrees or until tops are golden. Broil for a more deeply golden top if desired. Let muffins cool for 5 minutes before removing from pan. Serve with syrup, cream and garnish with additional peaches.

Notes

*I cut my bread when its fresh then leave the cubes in a large bowl uncovered on my counter for two days to become a little stale - this guarantees the bread will not be soggy at all and the muffins will be the perfect texture.
**You may substitute the 3/4 cup milk and 3/4 cream with 1 1/2 cups half and half which is the same. I use the milk/heavy cream combo because heavy cream is already needed for the recipe – that way I don’t have to buy both half and half and heavy cream.
***Regular nonstick cooking spray will NOT work in this recipe.

HOW TO REHEAT FRENCH TOAST MUFFINS

You can reheat leftover baked French Toast Muffins two ways:
  • Microwave:  The microwave is good for instant pleasure and individual muffins but you will lose some of the crunchiness of the muffins.  To microwave, place muffins on a microwave safe plate and microwave for one minute.  Continue to microwave at 15-second intervals if needed to heat through.
  • Oven.  Reheating leftover French Toast Muffins in the oven will yield the best results.  Cover muffins with foil and bake at 325 degrees F for 10 minutes or until warmed through.

HOW TO FREEZE FRENCH TOAST MUFFINS

You can freeze your French Toast Muffins before or after baking.  Both options work great, and adds to the easiness and flexibility of this tasty recipe.

TO FREEZE BEFORE BAKING:

  • Assemble your French Toast Muffins in the muffin tray but do not add topping.
  • Tightly wrap tin in plastic wrap a couple times followed by foil.
  • Make the topping and transfer it to a freezer bag to freeze.
  • Freeze French Toast Muffins and topping separately for up to 2 months.
  • When ready to cook, thaw Muffins and topping completely in the refrigerator, this may take up to 12 hours.
  • Bake per recipe instructions. 25 to 30 minutes at 350 degrees F.

TO FREEZE AFTER BAKING:

  • Allow French Toast Muffins to cool completely.
  • Tightly wrap muffins in plastic wrap a couple times then place in a freezer size plastic bag.
  • Freeze French Toast Muffins for up to 3 months
  • When ready to eat, thaw muffins completely in the refrigerator, this may take up to 12 hours.
  • Cover muffins with foil on a baking sheet and bake at 325 degrees F for 10 minutes or until warmed through.