French Toast Muffins
These easy French Toast Muffins are convenient single servings of French toast that are all done at the same time. You can even make them ahead of time for a quick breakfast on busy mornings!
Servings: 12 muffins
Estimated Calories: 187
Ingredients
- non-stick cooking spray, such as Pam
- 12 slices brioche bread, or the bread of your choice (see Notes below)
- 6 large eggs
- 1½ cups half-and-half
- 1½ teaspoons pure vanilla extract
- ¾ teaspoon cinnamon
- pinch salt
Special Equipment
- 12-cup non-stick standard muffin tin
Instructions
- Preheat the oven to 350°F. Generously spray a standard 12-cup muffin tin with non-stick cooking spray.
- Cut the bread into 1-inch cubes; set aside.
- In a large mixing bowl (one that is large enough to hold all of the bread cubes), whisk together the eggs, half-and-half, vanilla, cinnamon, and salt until well combined.
- Add the bread cubes to the egg mixture and toss gently to combine; try to get all of the bread cubes coated with the egg mixture, being careful not to break up the bread up too much. Let sit for 5 minutes to allow the egg muxture to fully absorb into the bread.
- Gently give the bread and egg mixture a final stir, then evenly divide the mixture among the 12 prepared muffin cups. Gently press the mixture down into each cup just a bit as you are adding it; this will will help the muffins stay together better once baked. If there is any extra egg mixture left in the bowl, evenly drizzle it over the muffins.
- Bake for 30 to 35 minutes or until the tops are golden brown and the insides are cooked through and set.A knife inserted in the center of the muffin should come out clean with no raw egg mixture. For food safety reasons, the internal temperture should be at least 160°F.
- Allow the muffins to cool in the pan for 5 minutes before serving; this will help ensure that they stay together when you remove them.
- Serve with butter and maple syrup, if desired, or your favorite French toast toppings.
Recipe Notes
- I use and recommend brioche because, of all the breads I've ever tried, I think that it makes the best French toast. It's got eggs, butter, milk, and sugar in it, so it has a richer and sweeter flavor than regular white bread. Challah is similar and a good substitue.
- That being said, you can use any bread that you prefer; I would just stick to one that's a bit more sturdy so that it soaks up all of the liquid and doesn't get too soggy.
- Eggs do like to stick, so it's important to use a non-stick muffin tin sprayed with non-stick spray. This is what I do, and I haven't had a problem with sticking.
- Don't use use paper liners in the muffins cups to prevent sticking; the paper sticks to the muffins.
- Estimated calories shown are for the muffins only and do not include any toppings, such as butter or maple syrup.
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