Baked French Toast Muffins
Delicious and easy Baked French Toast Muffins perfect for breakfast!
Equipment
- 12-cup muffin pan Non-stick preferred
Ingredients
Main Ingredients
- 3 large eggs
- 0.5 cup milk unsweetened vanilla almond milk recommended
- 1 tablespoon light brown sugar packed
- 1 tablespoon granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 6 slices whole-grain or whole-wheat bread diced into 1-inch cubes
- 1 serving sugar-free syrup for serving
Instructions
- Preheat your oven to 350°F (175°C). Spray 8 of the 12 cavities of a non-stick 12-cup muffin pan very well with cooking spray or grease and flour the pan. Set aside.
- In a large bowl, whisk together the eggs, milk, light brown sugar, granulated sugar, cinnamon, and vanilla extract until well combined.
- Add the diced bread to the bowl and gently toss with a spoon to coat the bread evenly with the egg mixture. Let the bread rest in the bowl for 3 to 5 minutes, allowing it to soak up the batter.
- Evenly distribute the soaked bread mixture among the 8 prepared muffin cavities, filling each about 3/4 full. Avoid packing the bread down; it should lay fairly flat to prevent burning.
- Bake in the preheated oven for about 25 minutes, or until the tops are lightly golden brown and the mixture is set. Start checking for doneness at 20 minutes, as baking times may vary.
- Once baked, allow the French toast muffins to cool in the pan for about 10-15 minutes on a wire rack. If needed, gently run a knife around the edges of each cavity to dislodge the muffins before serving with sugar-free syrup.
Notes
For added flavor, consider mixing in some chopped fruits or nuts before baking. These muffins can be stored in an airtight container in the refrigerator for a few days and reheated in the microwave.