Cinnamon Sugar French Toast Muffins
You'll never guess how these portable French toast muffins pack all the cozy flavors of the classic breakfast into bite-sized treats.
Servings: 6
Ingredients
- 180 grams day-old bread cubes
- 4 large eggs
- 240 ml whole milk
- 67 grams granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp melted butter
- 67 gram granulated sugar for the topping
- 1 tsp ground cinnamon for the topping
- 2 tbsp melted butter for the topping
Instructions
- Preheat oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
- Add bread cubes and gently toss until completely coated, then let the mixture rest for 15 minutes, occasionally pressing down bread to guarantee proper absorption.
- Divide the soaked bread mixture evenly among the muffin cups, drizzle with melted butter, and bake for 20-25 minutes until golden brown.
- While still warm, brush the tops with melted butter and roll in the cinnamon-sugar mixture.
Notes
For best results, use bread that’s slightly stale, as it will better absorb the custard mixture without becoming overly soggy.