Description
Sweet breakfast magic emerges with French Toast Muffins, blending classic brunch comfort and portable convenience. Cinnamon-kissed bites deliver warm nostalgia and morning delight you’ll savor with each delectable morsel.
Ingredients
Scale
Main Ingredients:
- 16 ounces (1 pound) brioche, challah, or fresh sourdough bread, sliced into 1-inch cubes
- 6 large eggs
- 1 1/2 cups whole or 2% milk
Sweeteners and Spices:
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Seasoning and Optional Add-in:
- 1/2 teaspoon kosher salt
- 1/3 cup walnut pieces (optional)
Instructions
- Prepare the oven by heating to 350°F and lightly grease a 12-cup muffin tin with melted butter or cooking spray to prevent sticking.
- Create a creamy custard by whisking eggs until well-beaten, then incorporating milk, brown sugar, cinnamon, and salt until smooth and thoroughly combined.
- Gently fold bread cubes into the custard mixture, ensuring each piece is completely saturated and evenly coated.
- Distribute the soaked bread mixture into muffin cups, filling each about halfway. Pour any remaining custard over the top for extra moisture.
- Bake for 20 minutes at 350°F, watching for lightly browned tops and a set but soft center. Refrigerated mixtures may require slightly longer baking time.
- After removing from the oven, garnish with chopped walnuts and a light dusting of powdered sugar. Serve warm with a maple syrup drizzle.
- For advance preparation, mix custard and soak bread the night before. Cover and refrigerate in the muffin tin, allowing for easy morning baking.
- When ready to bake refrigerated muffins, remove from refrigerator 30 minutes prior to cooking to reach room temperature. Adjust baking time accordingly.
- For brioche or challah breads, consider preparing custard a day ahead and combining with bread just before baking for enhanced flavor and texture.
Notes
- Swap bread types easily by using stale challah, brioche, or sourdough for varied textures and flavors.
- Reduce sugar content by using alternatives like honey or maple syrup for a healthier twist.
- Create dairy-free versions by substituting milk with almond, oat, or coconut milk for dietary restrictions.
- Prevent soggy bottoms by ensuring bread cubes are evenly distributed and not overly compressed in muffin cups.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg