Recipe: Cinnamon Brioche Chocolate Chip French Toast Muffins

Ingredients

8-10 cups cinnamon crunch brioche or your favorite cinnamon bread, cut into ½ inch cubes
1 14 ounce can coconut milk
6 large eggs
2 tablespoons brown sugar
2 tablespoons bourbon (optional)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼-½ cup semi-sweet chocolate chips

Preheat the oven to 350°F and grease a 12 cup muffin tin.
In a medium bowl, whisk together coconut milk, eggs, brown sugar, bourbon, vanilla, and cinnamon.
Toss the bread cubes with chocolate and divide them between the muffin cups.
Pour the egg mixture evenly over each muffin cup, pressing down on the bread cubes as needed.
Cover the muffin tin with plastic wrap and refrigerate for 2 hours or overnight.
To make the streusel, combine butter, brown sugar, flour, cinnamon, and coconut in a small bowl and mix until crumbly.
Remove muffins from the refrigerator, sprinkle with streusel, and bake for 25-35 minutes until golden brown.
Let muffins cool for 5 minutes, then loosen the edges with a knife and remove from the tin.
Serve with maple syrup if desired.

Servings

12 muffins

Calories

578

Total fat

30g

Total carbohydrates

60g

Total protein

10g

Sodium

150mg

Cholesterol

186mg