French Toast Muffins Recipe
Active Prep: 15 min
Cook: 25 min
- 1/2 loaf day-old French bread
- 4 eggs
- 1 1/2 cups half and half
- 2 Tbsp. Cinnamon Sugar, divided
- 2 Tbsp. maple syrup
- 2 tsp. Pure Mexican Vanilla Extract
- 2 Tbsp. butter, melted
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Divide 1 Tbsp. of the Cinnamon Sugar evenly among the bottom of greased muffin cups. Cut or tear the bread into 1-inch pieces and pack pieces into each muffin cup so each cup is full of bread. Whisk eggs, half and half, maple syrup, and extract together in a glass measuring cup. Pour mixture over each bread-filled cup, dividing it as evenly as possible; the cups should be about half full of liquid. Cover muffin tin with plastic wrap and refrigerate for at least 2 hours or ideally overnight. Preheat oven to 375 degrees. Brush melted butter on top of each muffin. Sprinkle remaining 1 Tbsp. Cinnamon Sugar on top of each muffin, dividing it evenly. Bake for 25 min. until golden. Let cool a few minutes before serving.
Serve warm or room temperature with maple syrup.
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