Obviously, these had to happen.
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!
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!
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”).
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.
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!
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?
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.
Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel
Yields: 12 muffins
- 8-10 cups of this [cinnamon crunch brioche | http://www.halfbakedharvest.com/cinnamon-crunch-braided-brioche-bread/] or your favorite cinnamon bread, cut into 1/2 inch cubes
- 1 (14 ounce) can coconut milk (regular or lite) or you may sub your favorite milk
- 6 large eggs
- 2 tablespoons brown sugar
- 2 tablespoons bourbon (optional)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4-1/2 cup semi-sweet chocolate chips (I used closer to 1/2 cup)
- Coconut Streusel
- 1/4 cup flour
- 1/4 cup brown sugar, packed
- 1/4 cup cold butter
- 1/4 cup unsweetened flaked coconut
- 1 teaspoon cinnamon
- maple syrup, for serving (optional)
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.
Oh and yeah, and there’s chocolate in there too. You’re welcome!