While making overnight french toast recently I had an epiphany. Instead of mixing together cubes of bread, eggs, milk, cinnamon, maple syrup, etc. and baking it in a big pyrex, couldn’t I take an ice cream scoop and scoop up the mixture and then bake it in muffin tins? Wouldn’t it be fun, pretty and easy to serve?
I’m here to tell you. YES IT WOULD!!! Introducing French Toast Muffins, my new favorite breakfast! It’s a simple and kid-friendly option for breakfast and these can be baking while everyone is still snoozing. The delicious cinnamon smell will get the whole family excited for breakfast any day of the week!
I love how absolutely foolproof these are to make. Basically, you’re going to beat the cream cheese with the eggs, add everything else and pour it over cubed bread. I use Gluten Free bread to make these but any kind of bread will work. Prepare these the night before and next morning scoop into muffin tins and bake. You will be a star to everyone in your house and a certified Kitchen Princess, I promise! You don’t have to measure any flour with this recipe. And, there’s no sugar or butter in it. AMAZING!
During holiday season, try substituting organic eggnog in place of the half and half and eliminating the syrup since the eggnog is plenty sweet. It’s truly wonderful. For additional variations check Kate’s Tips below.
French toast muffins puff up all golden and gorgeous, light and delicious. Serve with crisp bacon, fresh fruit and hot coffee and you will be one happy little domestic diva!
Cubed bread and the cream cheese, eggs, milk and half and half.
Scooped into muffin tins.
All puffed, golden and gorgeous.
French Toast Muffins
- 12 muffins
- 6 cups bread cubes.
- 4 ounces of organic cream cheese, softened
- 4 large organic eggs
- ¾ cup organic milk
- ¾ cup organic half and half or heavy cream
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Place bread cubes in a large bowl.
- In a mixing bowl, beat cream cheese with an electric mixer at medium speed until smooth.
- Add eggs one at a time and mix well after each addition.
- Stir in the milk, half and half, maple syrup, vanilla and cinnamon until mixture is smooth.
- Pour the mixture over the bread cubes. Press the cubes down to make sure all are saturated with the milk/cream cheese mixture. Cover with plastic wrap and refrigerate over night.
- The next morning, preheat the oven to 350. Grease your muffin tin.
- Remove bowl from fridge and let stand at room temperature for at least 30 minutes.
- Use an ice cream scoop and put a nice scoopful in each well.
- Bake about 20 minutes and rotate the muffin tins.
- Bake another 20 minutes until muffins are puffed up and golden brown and insides are set. Test by inserting a knife into a muffin. It should come out clean. If it doesn't bake another 10 minutes.
- Remove from muffin tins and admire your mad breakfast skills.
Kate’s Tips
- This recipe easily doubles.
- Serve these babies hot with pure maple syrup or homemade jam or Apple Butter.
- Try chopping apples or any fresh fruit and putting it right into the batter.
- Another option is to add golden raisins and chopped pecans with a little brown sugar sprinkled on top. Yummy!
- I love to add fresh blueberries with a little grated orange peel or bananas sauteed in butter and brown sugar. You’re only limited by your imagination!
- I think these would be terrific if you went savory rather than sweet. I can’t wait to try them with crumbled bacon and cheddar cheese.
- Substitute Challah bread with a loaf of gluten free bread or any whole grain loaf. Gluten free cinnamon raisin bread would be divine!
- If you’ve never used 100% pure maple syrup, give it a try. I love this one: NOW Foods Organic Maple Syrup B Grade It’s more expensive than Log Cabin or Aunt Jemima but it’s so much better tasting and so much better for you. Plus, a little goes a long way. If you have a Costco membership, they have a yummy 100% pure maple syrup.
- You can also make this as one big French Toast Casserole. Make your bread and egg mixture and place it into a greased 9 x 13 pyrex baking dish. Let it sit in the fridge overnight. Take it out 30 minutes before baking and then bake in a 350 oven for about 40 minutes or until all golden brown and puffy and a knife inserted into the center comes out clean. Enjoy!
Breakfast Recipes you might enjoy:
- Apple Pumpkin Gluten Free Muffins
- Banana Nut Streusel Sour Cream Muffins
- Blueberry Muffins
- Homemade Cinnamon Rolls
- Popovers
- Banana Crunch Pancakes
- Homemade Granola
Cranberry Orange Tea Cake
Thanks for this recipe Kate! Happy Mother’s Day to you!
You’re so welcome Carol! Happy Mother’s Day to you too 🙂