Baked French Toast Muffins
These Baked French Toast Muffins reinvent the classic dish by turning it into a portable snack. With a crunchy top and soft, fluffy middle, these muffins get the warm, familiar flavors of French toast in each 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
- Nutmeg ¼ teaspoon, grated
- Granulated Sugar 2 T
- CONFECTIONERS SUGAR optional, for garnish
- Maple Syrup optional, for serving
Instructions
- Start by preheating the oven to 350°F and lightly grease a 12-cup muffin tin with non-stick spray for easy release of muffins once baked.
- Divide the bread into 1-inch cubes and set aside, letting them dry out a bit if fresh.
- In big mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, maple extract, ½ teaspoon of cinnamon and grated nutmeg. Continue whisking until smooth and completely combined.
- Whisk to combine, breaking up any shreds of bread, till all of the cube bread particles are absorbed.
- Divide the drenched bread among the muffin tin cups, filling each one generously.
- In a small bowl, mix together the remaining cinnamon and granulated sugar. Evenly sprinkle this cinnamon-sugar mixture over the tops of each muffin.
- Once these muffins are ready to bake, you can place the muffin tin into a 350F preheated oven, and bake it for about 20 minutes, or until the tops are golden brown, and the texture has firmed up a bit.
- When the muffins are baked, let cool for a few minutes, before taking them out of the tin. Dust them, if you like, with powdered sugar, and serve them with maple syrup for further sweetness.
Notes
Any leftover muffins can be stored in an airtight container or wrapped in plastic wrap, and refrigerated for up to 3 days. Reheat muffins in the microwave for a few seconds or in the oven at 350°F until hot all the way through.