Baked French Toast Muffin Tins

Indulging in a delicious breakfast can set the tone for the entire day, and what better way to start than with Sweet & Crunchy Baked French Toast Muffins? These delightful treats combine the comforting flavors of classic French toast with the convenience of muffin tins, making them perfect for any occasion, from leisurely weekends to festive brunches. The Sweet & Crunchy Baked French Toast Muffins encapsulate the essence of breakfast bliss, offering a unique twist on a beloved classic. With their delightful balance of sweetness, crunch, and the option to add fresh fruit and nuts, this recipe is both versatile and satisfying. In this article, we will explore the intricate details of preparing these muffins, including ingredient insights, step-by-step instructions, and serving suggestions.

Start your day with a delicious twist on a classic breakfast with Sweet & Crunchy Baked French Toast Muffins. This recipe combines the comforting flavors of French toast with the convenience of muffin tins, making it perfect for any occasion. With a rich custard base and the option to add fruits and nuts, these muffins are both versatile and satisfying. Discover step-by-step instructions, ingredient tips, and serving suggestions to create the perfect breakfast treat that everyone will love. Enjoy the delightful crunch and sweetness in every bite!

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Ingredients

8 slices of thick brioche or challah bread, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/2 cup maple syrup (plus extra for serving)

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup blueberries or chopped strawberries (optional)

1/2 cup chopped pecans or walnuts (optional)

Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick cooking spray.

Prepare the Bread Cubes: In a large mixing bowl, add the cubed brioche or challah bread. If you want a bit of a crunch, you can toast the bread cubes in a skillet over medium heat for about 5 minutes until they’re slightly golden.

Make the Egg Mixture: In another mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, nutmeg, and salt until the mixture is smooth.

Combine Bread and Egg Mixture: Pour the egg mixture over the bread cubes and gently fold them together, making sure all bread is well coated. If you’re adding blueberries or strawberries, fold them in gently now.

Fill the Muffin Tins: Scoop the mixture into the prepared muffin tin, filling each cup about 3/4 full. If you’re using pecans or walnuts, sprinkle some on top of each muffin.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before carefully removing them. Dust with powdered sugar and serve warm with extra maple syrup on the side.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings