Description
These Irresistibly Fluffy French Toast Muffins are a delightful twist on classic French toast, combining the flavors of cinnamon, vanilla, and nutmeg with a soft, muffin-like texture. Perfect for breakfast or brunch, they are easy to prepare and use day-old bread to create a satisfying treat that is both comforting and delicious.
Ingredients
Scale
French Toast Mixture
- 10 slices day-old bread (white, brioche, or challah), cubed
- 5 large eggs
- 1 cup milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is well combined and smooth.
- Combine Bread Cubes: Add the cubed day-old bread into the egg mixture, stirring gently to ensure all pieces are soaked evenly. Let the bread absorb the mixture for about 5 minutes to soak fully but not become too soggy.
- Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin generously with butter or non-stick spray to prevent sticking.
- Fill Muffin Cups: Spoon the soaked bread mixture into each muffin cup, pressing down lightly to fit the bread cubes in compactly and evenly across all cups.
- Apply Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Brush the melted butter gently over the tops of each filled muffin cup, then sprinkle the cinnamon sugar mixture evenly over each.
- Bake the Muffins: Bake in the preheated oven 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 French toast muffins to cool in the pan for 5 minutes before carefully removing them. Serve warm, optionally with syrup, fresh fruit, or powdered sugar for an extra indulgence.
Notes
- Using day-old bread helps absorb the egg mixture better without becoming too mushy.
- If you prefer a richer flavor, substitute some milk with additional heavy cream.
- These muffins can be refrigerated for up to 3 days and reheated in the oven or toaster oven to maintain crispiness.
- For a dairy-free option, substitute milk and cream with almond or oat milk and use dairy-free butter.
- Feel free to add mix-ins such as blueberries, chopped nuts, or chocolate chips for additional texture and flavor.
