Pumpkin French Toast Cups with Cinnamon Streusel

These Pumpkin French Toast Cups with Cinnamon Streusel are packed with cozy fall flavors and make the perfect weekend breakfast. Prepared the night before and made in a muffin tin, you can have this easy, lightened up dish ready to be devoured in no time!

Course Breakfast

Cuisine American

Keyword pumpkin breakfast, pumpkin recipe

Prep Time 3 10

Cook Time 20

Total Time 3 30

Servings cups

Calories 228

Author Gayle

Ingredients

1 loaf French bread cute into cubes (about 3/4 inches wide)
2 cups milk any kind
6 eggs
¾ cup pure pumpkin
1 teaspoon vanilla bean paste or vanilla extract
3 packets SPLENDA® Naturals Stevia Sweetener or about 2 tablespoons of white sugar
3 tablespoons packed light brown sugar

Cinnamon Streusel

¼ cup packed light brown sugar
1 tablespoon SPLENDA® Naturals Stevia Sweetener or white sugar about 2 packets
1 teaspoon ground cinnamon
3 tablespoons unsalted butter melted
¼ cup plus 2 tablespoons all-purpose flour

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Instructions

Lightly grease a 12-count muffin tin with non-stick cooking spray.
Add bread cubes to each muffin tin, filling to the top (bread will shrink down once wet ingredients are added). Set aside.
In a medium bowl, whisk the milk, eggs, pumpkin, vanilla extract, SPLENDA® Naturals Stevia Sweetener, and brown sugar.
Pour egg mixture over each muffin tin. Lightly press down with a spoon to ensure that each piece of bread is saturated, if necessary. Set aside.
To make the streusel, in a small bowl, combine the brown sugar, SPLENDA® Naturals Stevia Sweetener, cinnamon, melted butter, and flour. Sprinkle evenly over tops of each muffin tin.
Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
When ready to bake, preheat oven to 375F. Bake for 18-22 minutes, or until tops are golden brown and middle is soft (but not gooey).
Let cool in pan for 10 minute, then remove to a wire wrack. Serve with maple syrup, if desired.

Notes

Adapted from my Cinnamon French Toast Cups

Nutrition