Preheat the oven to 350 degrees F. Spray a 12 cup muffin pan with cooking spray and set aside. In a large mixing bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
Add the cubed croissant pieces into the egg mixture and stir to combine. Scoop 1/3 cup of the mixture into each muffin cup.
In a medium sized bowl, whisk together the flour, brown sugar and cinnamon. Drizzle the melted butter over top of the flour mixture and stir to combine. Sprinkle the streusel mixture over the top of the muffins.
Bake the muffins for 30 minutes, or until golden brown on top. Allow to cool for 5 minutes before removing from the muffin pan. Serve warm.
Tips and Substitutions
If you want a firmer French Toast Muffin, use any crusty, day old bread such as sourdough, challah, or italian bread in place of the croissants.
Use vanilla extract in place of the maple extract.
Sprinkle the tops of the French Toast Muffins with powdered sugar.
Eliminate the streusel topping and serve the muffins with warmed maple syrup.
These muffins are moist due to the egg batter. They should not be left out on the counter. Store any leftovers in the fridge up to 1 week.
Warm them up in the microwave for 30 seconds, or until warm, or place them on a baking sheet and bake at 350 for 10 minutes. Baking results in a drier muffin.