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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.
So just make this bread, no double this bread, recipe.
Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel
Ingredients
- 8-10 cups cinnamon crunch brioche or your favorite cinnamon bread, cut into 1/2 inch cubes
- 1 (14 ounce) can coconut milk 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)
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh and yeah, and there’s chocolate in there too. You’re welcome!
I can almost taste these because the pics are so good!! And seriously, I really want to taste these because they look so dang good!!
Your pouring/photographing skills are impeccable, lady! Teach me your ways. 🙂
Also I want to eat like eleventy billion of these muffins right now. For a snack.
Ha! Thanks so much, Stephanie! Wishing I could send you a few muffins!! Hope you are doing well!
How did I not know about this website before?!! I do not know wich recipe to start with! you’re a superHero!! ”Cinnamon Brioche Chocolate Chip French Toast Muffins..with Coconut Streusel!”..woaw.
Haha! Thank you so much, Corinne! Hope you love whatever you try! 🙂
I love this idea! I’ve seen it pop up a few times before, and yours look absolutely decadent!! I will definitely have to give this a try sometime very, very soon!!
Thanks Anna! Hope you love these muffins!
WOW- these look incredible! I can totally see making them the morning of Christmas or Thanksgiving- we are always up to our eyes in guests, too- and so easy to prepare the night before. Absolutely pinning this one!
Thanks Ruthy!
My english muffin egg sandwich sucked this morning after I saw this. Incredible, amazing and oh my gosh I need there right now came to mind. I also laughed out loud when you referenced your usual guest. I am guessing it’s a bunch of snowboarders? haha.
HA! Your guess is correct! Ugh, My family is insane!!
Thanks Julianne!
I’m drooling!!
🙂 Thanks Dorothy!
Thats brilliant use of Brioche. Your photography is amazing and tempting. Great job!
Thank you so much!
I love the idea of French toast muffins. Being able to take French toast on the go sounds perfect!
Thanks Hannah!! They are truly awesome!
I am so glad I found you on Pinterest. I have to tell you – I think you get the award for the longest blog titles – loves it – cracks me up every time!
I meant Instagram – too many social media things out there!
HA! I kind of agree!
Haha! Thank you and I am happy you like my long tittles! 🙂
Everything you make looks absolutely delicious. These muffins are no exception.
Thank you so much, Rebecca!
Girl!!! You are so brilliant.
Thanks Jackie! 🙂
I agree with Cathy…little bites of heaven. And that pouring shot – LOVE
Thank you so much, Todd!
Holy Moly, I need one of these right NOW! What a creative idea – love it!
Thanks Katie!
I love the way you turned your leftover brioche into these fabulous muffins. How I wish I had one this morning!
Thanks Laura!! Your pudding was insane though! It takes the cake for sure!