RecipeCastle

The Fast Breakfast I Make Weekly: Baked French Toast Muffins

The Fast Breakfast I Make Weekly: Baked French Toast Muffins
Prep
10 min
Cook
20 min
Total
30 min
Serves
12
Calories
278 kcal
Carbs
49.00 g

Ingredients

  • 12 slicesbread
  • 4 largeeggs
  • 1 cupmilk
  • 0.5 cupheavy cream
  • 2 tablespoonsbrown sugar ((light or dark))
  • 1 teaspoonvanilla extract
  • 1 teaspoonmaple extract
  • 1.5 teaspoonscinnamon ((divided))
  • 0.25 teaspoongrated nutmeg
  • 2 tablespoonsgranulated sugar
  • —powdered sugar ((optional for serving))
  • —Maple syrup ((optional for serving))

Instructions

  1. 1

    Preheat your oven to 350°F and spray a 12-count muffin tin with non-stick spray.

  2. 2

    Cut your bread into 1 inch cubes and set aside.

  3. 3

    In a large mixing bowl combine eggs, milk, heavy cream, brown sugar, vanilla extract, maple extract, ½ teaspoon cinnamon, and nutmeg. Whisk the ingredients together until smooth and combined.

  4. 4

    Add the bread to the bowl and stir until all the bread is evenly coated and has soaked up all the milk and egg mixture.

  5. 5

    Add an equal amount of the bread mixture to your prepared muffin tin cups.

  6. 6

    In a small bowl mix together granulated sugar and remaining 1 teaspoon cinnamon. Sprinkle an even amount of cinnamon sugar on top of each muffin.

  7. 7

    Add to the oven and cook for 20 minutes or until the tops of the muffins are browned and the muffins feel a little firm.

  8. 8

    Let cool for a few minutes, remove from the muffin tins, sprinkle with powdered sugar, if desired, and serve with maple syrup.