French Toast Muffins: the beauty of French toast collides with the ease of a make-ahead mini-muffin creation. Muffin tins– whether they are regular size or the mini size used here– make recipe preparation and serving sizes very simple.
I partnered with #Sprouts Farmers Market this month to have fun with Bite Sized Brunch recipes and these sweet French toast bites should happily find their way to your brunch menu.
An overnight soak of Sprouts Raisin Cinnamon Whole Wheat Bread in a mixture of the usual suspects (milk, eggs, vanilla, and cinnamon along with more raisins) then is transformed into muffins and baked for a fresh morning treat. Eat alone or top with confectioners’ sugar and/or maple syrup.
If you like these french toast muffins, you’ll also enjoy this recipe for Overnight French Toast.
Ingredients
- Whole Milk
- Eggs
- Brown Sugar
- Vanilla Extract
- Cinnamon
- Raisins
- Raisin Cinnamon Whole Wheat Bread (use Gluten free if needed)
- Baking spray
- Optional: Powdered Sugar or Maple Syrup for toppings
Steps to make French Toast Muffins
- Whisk together the wet ingredients. Add the raisins too. This mixture is what you’ll soak the bread in to impart flavor and moisture.
- Toast the bread then cut into squares.
- Soak the bread cubes for at least 30 minutes or even overnight.
- Scoop some of the bread mixture into the muffin tins.
- Bake then serve with maple syrup if desired.
Type of Bread for French Toast
Cinnamon toast or cinnamon raisin toast is wonderful for French Bread of any kind (traditional, overnight, or muffins). Brioche is also a great option. It is eggy and rich and lends a deep flavor to the breakfast. Honestly any sliced bread will do. French toast is great that way because you can make do with what you have available.
Funnily enough, french toast is a recipe that tastes even better made with slightly stale bread. If your bread is fresh, take the time to toast it first. You can use a toaster to do individual pieces or you can lay the pieces of bread on a baking sheet and bake them in the oven at 300 degrees for 10 minutes. Keep an eye on them to make sure they are not browning too much.
Why stale toast? Stale toast has less moisture so the bread is ready and able to soak up the most liquid possible from your egg and milk.
I love making special breakfasts to start the day on a happy note. You’ll love these spinach pancakes. I made them with cookie cutters to make a shamrock shape but you could transform them into any shape with cookie cutters. Breakfast is the type of meal that shouldn’t be confined just to the mornings. Make a breakfast recipe and serve it for dinnertime for a fun change!
French Toast Muffins
Easy French Toast Muffins are a fun way to make breakfast in a muffin tin. Make ahead and let these sit overnight then bake in the morning.
Ingredients
- 3/4 cup Sprouts Whole Milk
- 2 Sprouts Cage Free Farm Fresh Eggs
- ¼ cup Sprouts Dark Brown Sugar
- 1 tsp. Pure Vanilla Extract
- ½ tsp. Ground Cinnamon
- ½ cup raisins
- 12 slices Cinnamon Raisin Bread
- Baking spray
- Optional: Powdered Sugar or Maple Syrup for toppings
Instructions
1. In a medium bowl whisk together the milk, eggs, brown sugar, vanilla extract, and cinnamon. Stir the raisins in then set aside.
2. Toast each of the 12 slices of bread (or use slightly stale bread)
then remove the crusts and cut the bread into small squares—about 16 squares per slice of bread.
3. Add the bread squares to the wet ingredients; stir to combine then cover with a lid or plastic wrap. Let the bread soak in the mixture for at least 30 minutes but preferably overnight in the refrigerator. Stir once or twice during the soaking period.
4. When ready to bake, preheat the oven to 350 degrees F. Spray two mini muffin tins with baking spray. Spoon the bread mixture into the muffin wells. Makes about 18. Bake for 22-25 minutes or until tops are brown and muffins have set.
5. Let cool for 5 minutes then remove from pan. Serve plain, with powdered sugar or with maple syrup if desired.
Notes
French toast can be made gluten free easily with the use of gluten free bread.
If you don't have time to let the bread soak overnight, no problem! 20-30 minutes will work just fine.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 106Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 73mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 3g
This data is provided by Nutritionix and is an estimate only.
Let’s bake more muffins together!
Please note that this is a Sponsored Post by Sprouts Farmers Market. I was compensated for the recipe development and photography; all ingredients were purchased at my local Sprouts Farmers Market. All opinions are my own.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.
Abbe@This is How I Cook
Wednesday 3rd of May 2017
I've made plenty of overnight French toasts, but none in cute little muffin cups! Love this! Can't wait to see you Holly!
The Ninja Baker
Sunday 30th of April 2017
These are gorgeous Holly! Perfect for my great-nephew....and his Great Auntie K =)
Julie
Sunday 16th of April 2017
I've seen egg cups but never french toast cups. I'd love a couple of these in the morning!