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French Toast Muffins

by on September 2, 2011 in Breakfast September 2, 2011 Breakfast
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

These French Toast Muffins are perfect for breakfast on the go. Serve warm with syrup or cold right out of the refrigerator the next day and these perfect little muffins are an easy snack any time.

Ingredients

  • FOR THE FRENCH TOAST:
  • ½ loaves French Bread
  • 3  Large Eggs
  • 1 cup Half-and-half
  • ¼ cups Whole Milk
  • 1 Tablespoon Granulated Sugar
  • ½ teaspoons Vanilla
  • ¼ teaspoons Cinnamon
  • 1 dash Salt
  • FOR THE TOPPING:
  • ½ teaspoons Corn Syrup
  • ¾ cups Light Brown Sugar
  • ½ sticks Unsalted Butter
  • ½ cups Chopped Pecans
  • Syrup, To Serve

Preparation

Slice French bread into 1 1/2 inch cubes. Pile pieces in a generously buttered muffin tin. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt and beat with a rotary beater or whisk until blended. Pour mixture over the bread cubes inside the muffin tin, making sure everything is covered evenly with the mixture. Mix the topping ingredients together and spoon the topping mixture over the tops of each muffin tin. Bake in the oven for 20 to 25 minutes at 350 degrees F until golden brown and puffy.

Serve with syrup. Enjoy!

2 Comments

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Jessie Jane (Lilyshop) on 9.3.2011

Thank you!! Yes I found the glass container on Amazon. I usually use it for my half and half. It’s so fun!

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Monica on 9.3.2011

These look pretty tasty! And I loooove the little maple syrup holder! It looks like a glass or plastic folded milk carton, so cute!!

One Review

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Cheryl on 10.23.2011

Yummy, I loved them! They are sweet enough that I don’t think you need syrup on the side. They were very puffed up when I took them out of the oven. I let them cool for ten minutes and when I went back to serve them they had sunk back down. (I think the sweet topping was to blame for them sinking back down when they cooled because of the weight of the sweet topping. I might try to go a little less on the topping next time to see if they stay puffed up.) Both my boys liked them too!

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