French Toast Cups with Coconut Almond Streusel
Easy and delicious French toast cups topped with an unforgettable jumbo lump shredded coconut and almond streusel. Personal sized, so these are fun to make and even more fun to eat!
It’s like a muffin made out of french toast and topped with a buttery, almond and coconut jumbo lump streusel. If that isn’t worth getting out of bed for, I don’t know what is!
Now this is french toast! It’s made with chunks of crusty bread. I used challah bread because I love the flavor the way it pronounces that eggy flavor in french toast. And the sweet, sweet eggy custard! Please tell me you hear those baby angels singing too. Then top it off with a streusel that has lots of sweetened shredded coconut and sliced almonds. I’m telling you, breakfast is going to be one sinfully indulgent little meal this weekend! It’s an instant way to please your entire family + anyone else that you share this with.
French toast is the definition of a lazy Sunday morning breakfast. I especially love these little French toast cups because they’re personal sized and the fact that they are so much prettier looking on a plate then slices of bread soaked in custard. After the first 5-10 minutes, they almost always start sinking in the center because of the weight of the eggy custard. These little muffin french toasts really hold up well.
I made these the other day when I was craving a little sumthin’ sumthin’ special for breakfast. I prepped the french toast the night before and allowed the french toast bread + custard to sit in muffin tins overnight — this allows the bread to really soak up all the eggy custard. You can let it soak anywhere from 3-4 all the way up to overnight. I find, the longer it soaks the tastier the cups. The next morning I baked them off for a quick 30 minutes. That’s the best part about practical brunching and lazy french toasts. You end up doing very little work the day of when you plan ahead.
As I mentioned earlier, I usually prefer to use challah bread when making french toast. But you can use what ever you like best. Traditional french bread always works well and costs around $2 in most grocery stores. My only suggestion would be that whenever you plan on making french toast (whether in cup form or regular) buy the bread in advance. Day old bread really helps absorb more of the egg custard, which let’s just make it clear, is why we all eat french toast in the first place. AMIRIGHT?
And about that egg custard! A traditional egg custard is just a combination of eggs, sugar, milk, cinnamon, and vanilla. Since I knew I was going to top these French toast cups with shredded coconut, I swapped out some of the regular milk with full-fat coconut milk. I was a little hesitant as I had never done this in the past. Without telling Anees, my sister, or my neighbors, I pulled a social experiment to see what their thoughts were on coconut milk VS regular (cows, almond, soy) milk.
And guess WHAT?
Each one of them commented on the fact that this french toast had a more luxurious, thicker, and more substantial custard. It was a unanimous decision. Not only did it provide a more luxurious flavor, it also had a better overall texture. SCORE!
And as if this wasn’t perfect on it’s own, I topped these french toast muffins with a brown sugar and butter streusel that was speckled with shredded coconut flakes and lots of sliced almonds. The struesel is just a little brown sugar, a little butter, some flour, and equal parts shredded coconut flakes, and sliced almonds.
The texture and flavor of this overnight french toast muffins is phenomenal. Creamy luxurious coconut milk custard with tons of crunchy streusel crumbs that pair beautifully! I drizzled mine with a hint of maple syrup but you don’t have to as the french toast cups are sweet enough on their own. A handful of blueberries and raspberries really take this to the next level.
- 12 cups cubed french bread (I used challah)
- 1 (14 ounce) can full-fat coconut milk
- 1/2 cup milk (cows, soy, almond)
- 2/3 cup granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup light brown sugar
- 1/4 cup butter, cold and diced
- 7 tablespoons all-purpose flour
- 2 tablespoons almonds, sliced
- 2 tablespoons shredded sweetened coconut
- In a medium bowl, whisk together both the milks, sugar, eggs, vanilla, and cinnamon.
- Spray a 12 cup muffin pan with cooking spray. Divide the bread evenly among the cups. Carefully pour the egg custard mixture over the cups. Take your time when you do this, it requires some patience. Press the bread down as you pour so that all of it soaks evenly. Alternately, you can combine the egg custard and bread in a large bowl, then transfer it into the muffin cups. Cover the muffin tray with plastic wrap and allow it to soak for at least 3 hours and ideally overnight.
- Position a rack in the center of the oven and preheat the oven to 350ºF. Prepare the streusel mixture before removing the french toast from the refrigerator.
- STREUSEL: Combine the light brown sugar, butter, all purpose flour, almond slices, and shredded coconut in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast cups.
- Bake for 25-30 minutes until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before removing from pan and serving. Serve with fresh berries, butter, and powdered sugar.