Baked French Toast Muffins Recipe 455
BAKED FRENCH TOAST MUFFINS RECIPE - (4.5/5)
Provided by BlueSchmoo
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the milk, eggs, granulated sugar, vanilla, and 1 teaspoon cinnamon. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin cup. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight. Preheat oven to 350°F. In a small bowl, combine butter, brown sugar, flour, 1/8 teaspoon cinnamon and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping mixture. Bake 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
FRENCH TOAST MUFFINS
These muffins are delicious. I love it for breakfast and for dessert. I think you will enjoy it too.
Provided by Cat O.
Categories Quick Breads
Time 30m
Yield 3 large muffins, 5 serving(s)
Number Of Ingredients 12
Steps:
- Muffins: Combine all muffin ingredients.
- Mix thoroughly.
- Fill lining 1/2 full.
- Bake at 400°F for 20 minutes.
- Topping: Combine cinnamon and topping sugar in one bowl.
- Combine vanilla and topping butter in another bowl.
- Remove muffins from pan.
- Dip in butter and vanilla combination, then roll in sugar and cinnamon.
Nutrition Facts : Calories 480.6, Fat 26.7, SaturatedFat 16.5, Cholesterol 105.6, Sodium 504.6, Carbohydrate 56, Fiber 1.1, Sugar 30.2, Protein 5.6
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- Cut bread into ½” cubes and set aside. In a large bowl, beat eggs, milk, sugar, vanilla, cinnamon, and salt until mixture is smooth.
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- Preheat oven to 350F. Spray 8 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very, very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and in this recipe, I think the bread would stick.)
- Add the bread and gently toss with a spoon to coat evenly. Allow bread to rest in bowl for 3 to 5 minutes, or until most/all of the batter has soaked into the bread.
- Evenly distribute bread (and any un-absorbed batter can be drizzled evenly) among 8 cavities in prepared pan by loosely laying it in, without packing down. Each cavity should be about 3/4-full. The bread puffs quite a bit while baking, but deflates upon cooling. Pieces should all lay fairly flat in each cavity because any pieces that are jutting up will be prone to burning.
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- Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Or you can combine everything in a large bowl and then fill the muffin cups. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
- When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
- Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.
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