Description
French Toast Muffins are a delightful twist on the classic breakfast favorite. These individual-sized, oven-baked muffins combine cubed bread soaked in a cinnamon-vanilla egg mixture, baked until golden and fluffy. Perfect for a quick and tasty breakfast or brunch that’s easy to make and serve in portions.
Ingredients
Scale
Base Ingredients
- 6 slices of bread, cubed
- 3 large eggs
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon, and salt until well combined and smooth.
- Soak bread: Add the cubed bread to the egg mixture and stir carefully to coat all pieces evenly. Allow the mixture to sit for 5 minutes so the bread absorbs the flavors.
- Fill muffin tin: Spoon the soaked bread mixture evenly into the prepared muffin tins. After filling, drizzle the melted butter over the top of each muffin portion.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffins are golden brown on top and firm to the touch.
- Cool and serve: Remove from oven and let the muffins cool in the tin for a few minutes. Then carefully remove, dust with powdered sugar, and serve warm for the best taste experience.
Notes
- Use day-old or slightly stale bread for better texture as it absorbs the custard mixture more effectively.
- You can add raisins or chopped nuts for extra flavor and texture.
- Adjust the sugar level to suit your preference or use a sugar substitute for a lower calorie option.
- These muffins can be reheated in the microwave or toaster oven for a quick breakfast on the go.
