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Obviously, these had to happen.

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

On Sunday I told you guys about this Cinnamon Crunch Braided Brioche Bread.

If you guys missed it go check it out now. Seriously, GO!

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

The bread is amazing and without a doubt the best bread I have turned out yet.

So good that I had to make a second loaf two days after making the first. No joke, I really did. But I had muffin plans for this loaf. YES!

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

These are perfect.

Perfect for holiday entertaining, perfect for snacking, perfect for breakfast, brunch and even dessert. Oh, and perfect for those lingering Thanksgiving guests that we ALWAYS seem to have (read “Gerard Home for Wayward Boys”).

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

If you want to do them for breakfast, you can prep everything the night before and then just pop them in the oven when you wake or before your are ready to serve them.

People are going to freak.

Here’s how it is going to go down.

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

First they are going to smell them.

Then they are going to see them.

Then they are going to devour them…….

Then they will be begging for more and possibly even the recipe, depending on what kind of people you are dealing with. Over here they will just ask to have ME make them again. FYI, our guests are not the most mature, I think making their own bagel is about the extent of their culinary skills. Our Christmas guests, my cousins and uncle, look downright classy compared to our usual crowd!

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

Anyway, I have finally started to think about Thanksgiving foods.

You would think it would be my favorite holiday, but I actual do not go all out for Thanksgiving. I mean, I do love it, but I have boring, boring, BORING eaters. So our Thanksgiving table looks the same every single year. The boys will only eat turkey, gravy, mashed potatoes and rolls, but I always make sweet potato casserole, brussels sprouts, carrots and last year I even did cranberry sauce!

I know, it’s so crazy.

But hey, at least there is always pie!

Don’t worry though, I do plan on cranking out a few awesome Thanksgiving recipes for you guys soon! Anything you want to see?

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

I am now adding these muffins to the day after Thanksgiving breakfast. Normally it is just bagels or waffles, but these are happening this year.

If you really do not want to make a loaf of bread for this you can use your favorite store-bought cinnamon bread, but I am not going to lie, it’s just not going to be as good.

So just make this bread, no double this bread, recipe.

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel

Prep Time 15 minutes
Cook Time 25 minutes
refridgerate 2 hours
Total Time 2 hours 30 minutes
Servings: 12 muffins
Calories Per Serving: 578 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Coconut Streusel

Instructions

  • Grease a 12 cup muffin tin with cooking spray, butter or canola oil
  • In a medium bowl, whisk together the coconut milk, eggs, brown sugar, bourbon, vanilla, and cinnamon.
  • Toss the bread cubes with the chocolate and then divide between each muffin cup. Carefully pour egg 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. Try to pour slowly and carefully, but be prepared to have a little mess when you are done. It;s going to spatter no matter what. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
  • Another option is to add the bread cubes and chocolate chips to a 9x3 inch pyrex pan and pour the egg mixture over the bread. Use you hands to toss the bread with the egg, Cover the dish with plastic wrap and refrigerate for 2 hours or up to overnight. Then just divide the mixture between the greased muffin cups and pour any remaining egg mixture over the muffins.
  • For a no fuss version, leave the bread mixture in the 9x13 inch pan and continue on with directions below.
  • When ready to bake, preheat the oven to 350 degrees F.
  • While the oven preheats make the streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and coconut. 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 25-35 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Use a butter knife to loosen the edges of the muffins and then pop them out. Serve with maple syrup if desired.
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Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel | halfbakedharvest.com

Oh and yeah, and there’s chocolate in there too. You’re welcome!

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Comments

  1. Help Help! I’m in my kitchen (made the braided Brioche) and ready to do the muffins. Do you mean 1 oz coconut milk or 1 can. Obvie, there’s not a 1 oz can of coconut milk.

  2. Hello! This is my first visit to your blog!
    We are a group of volunteers and starting a new
    initiative in a community in the same niche. Your blog
    provided us useful information to work on. You have done a wonderful job!

  3. Wish I had some brioche right now to make these choco-chip Frenchtoast muffins! Beautiful post and recipe…looking fwd to trying both recipes.

  4. So, I don’t know how I am just now finding you, but it’s really a crime it’s taken me so long. These look AMAZING! Breakfast tomorrow: done!

  5. Quick question for you. The recipe calls for 10-12 cups of the brioche bread. I was just wondering if that’s pretty much the entire loaf? Just curious to know before I try this out… hopefully I can nibble on some of the bread and still have lots left over for the muffins..hahaha Thanks in advance! These look amazing. Will let you know how they turn out when I try them (which I’m sure will be nothing short of fantastic).

    1. Hey Becca!
      It is about 3/4 of the loaf, so you’ll have a few pieces for snaking! Or you can also just make less muffins if you want more bread.

      Hope you love both the bread and the muffins!

      1. Thanks SO much for the reply!! Amazing.. well that’s convenient..HAHA Love it!!!! So true.. could make less muffins.. depends on how much bread we eat..hahaha OMG the bread was TO DIE FOR… we couldn’t save any for muffins. Will have to make 2 loaves next time..hahahaha Your recipes are too good!