Recipe Card
The Baked French Toast Muffins I Make for Busy Mornings
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 12
- Calories
- 278 kcal
- Protein
- 6.00 g
- Carbs
- 49.00 g
- Fat
- 7.00 g
Ingredients
- 12 slicesbread (cut into 1 inch cubes)
- 4 largeeggs
- 1 cupmilk
- ½ cupheavy cream
- 2 tablespoonsbrown sugar ((light or dark))
- 1 teaspoonvanilla extract
- 1 teaspoonmaple extract
- 1.5 teaspoonscinnamon ((divided))
- ¼ teaspoongrated nutmeg
- 2 tablespoonsgranulated sugar
- —powdered sugar (optional for serving)
- —Maple syrup (optional for serving)
Instructions
- 1
Preheat your oven to 350°F and spray a 12-count muffin tin with non-stick spray.
- 2
Cut your bread into 1 inch cubes and set aside.
- 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
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
Add an equal amount of the bread mixture to your prepared muffin tin cups.
- 6
In a small bowl mix together granulated sugar and remaining 1 teaspoon cinnamon.
- 7
Sprinkle an even amount of cinnamon sugar on top of each muffin.
- 8
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.
- 9
Let cool for a few minutes, remove from the muffin tins, sprinkle with powdered sugar, if desired, and serve with maple syrup.