Baked French Toast Muffins
This Baked French Toast Muffins recipe offers a delicious twist on the classic breakfast favorite, transforming it into a convenient, handheld version. With a crisp exterior and a soft, pillowy interior, these muffins provide all the flavors of French toast in every bite.
Ingredients
- Bread 12 slices
- Eggs 4 large
- Milk 1 cup
- Heavy cream ½ cup
- Brown sugar 2 tablespoons, light or dark
- Vanilla extract 1 teaspoon
- Maple extract 1 teaspoon
- Cinnamon 1-½ teaspoons, divided
- Grated nutmeg ¼ teaspoon
- Granulated sugar 2 tablespoons
- Powdered sugar optional, for serving
- Maple syrup optional, for serving
Instructions
- Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with non-stick spray.
- Cut the bread into 1-inch cubes and set aside.
- In a large mixing bowl, combine the eggs, milk, heavy cream, brown sugar, vanilla extract, maple extract, ½ teaspoon of cinnamon, and nutmeg. Whisk thoroughly until the mixture is smooth and fully incorporated.
- Add the bread cubes to the bowl and gently stir until the bread is completely coated with the custard mixture and has absorbed the liquid.
- Spoon the soaked bread evenly into the prepared muffin tin cups.
- In a separate small bowl, mix the remaining cinnamon with the granulated sugar.
- Sprinkle the cinnamon-sugar mixture evenly over the top of each muffin.
- Place the muffin tin in the oven and bake for approximately 20 minutes or until the tops of the muffins are golden brown and the muffins have firmed up slightly.
- Allow the muffins to cool for a few minutes before removing them from the tin. If desired, dust with powdered sugar and serve with maple syrup for added sweetness.
Notes
Storage
Store any leftover muffins in the refrigerator, wrapped in plastic wrap or kept in an airtight container, for up to 3 days. Reheat the muffins by microwaving them for a few seconds or warming them in the oven at 350°F until thoroughly heated.
Store any leftover muffins in the refrigerator, wrapped in plastic wrap or kept in an airtight container, for up to 3 days. Reheat the muffins by microwaving them for a few seconds or warming them in the oven at 350°F until thoroughly heated.