You’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true.
Not only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long.
Whatever your breakfast situation, these French toast muffins are up to the challenge.
My secret weapon for French toast has always been cinnamon. Not some fairy dusting of cinnamon, but a full-on downpour.
Since cinnamon and apple go so well and this recipe lends itself well to add-ins, I also like to put little bits of apple in the mix. A few dabs of melted butter on top and a generous sprinkling of coarse sugar on top also yields a sweet crunch.
Soak the bread in the French toast batter for at least four hours, or overnight. You can make and bake them on the same day if you’re an early riser, or you could let them rest overnight and bake them the next morning.
Either way, once baked, they keep, refrigerated, for two to three days, or they can be frozen for up to a one month. Reheat in the oven or microwave.
Apple-Cinnamon French Toast Muffins Recipe
Any apple will work for this recipe, so pick a favorite!
Ingredients
- 1 loaf country-style bread (1 pound loaf)
- 5 large eggs
- 2 cups whole or 2% milk
- 2 teaspoons vanilla
- 4 teaspoons cinnamon
- 1 to 2 apples, cored and cut into 1/4-inch dice (1 1/2 cups diced)
- 4 tablespoons unsalted butter, melted
- 5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided
- Maple syrup, to serve (optional)
- 2 12-cup muffin pans
Read More: Apple-Cinnamon French Toast Muffins
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