French Toast Muffins

French Toast Muffins
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These French toast muffins are perfect for a delicious breakfast, a weekend brunch or an afternoon snack. Indeed they are pretty good any day and any time.

They are super easy to make using slices of bread dipped into a chocolate and egg mixture, baked until toasted and finally filled with sweet ripe berries, a scoop of cream and a drizzle of syrup what could be simpler or more yummy!

French toast is traditionally made using slices of bread that are soaked in a mixture of beaten eggs, milk and sugar, then the bread slices are then pan fried until browned.

For this recipe though, the bread is soaked in th mixture the same way, but then rather than pan frying, the bread is molded into a muffin case or tin and then baked until crispy.

The muffins are also hearty thanks to the bread which gives them a nice texture, and with all of those ripe berries, that add sweetness, tartness and juiciness all in one go!

As well as being delicious and easy to make, this recipe is super adaptable and can be changed to suit everyone.

  1. Vary the filling by using bananas, citrus fruits, mango, pineapple or chocolate.
  2. Change the bread to suit different diets such as keto or gluten free.
  3. Try a different syrup flavor, maybe you prefer strawberry or blueberry syrup, or maybe a sugar free.

STORAGE: French Toast Muffins – No Filling

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

REHEATING: French Toast Muffins – No Filling

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 1 minute.

French Toast Muffins RECIPE

INGREDIENTS  

1/2 Cup Condensed Milk (sweetened)

1/4 Cup Milk

3 Eggs

1/4 tsp Vanilla Extract

1 Tbsp Cinnamon

12 Slices Bread

1 Cup Raspberries

1 Cup Blueberries

1 Cup Strawberries

Whipped Cream (optional)

Maple Syrup for Drizzling (optional)

INSTRUCTIONS 

1. Preheat the oven to 350F/180C

2. Pour the sweetened condensed milk into a mixing bowl, add the milk and eggs, whisk until fully combined.

3. Add the vanilla extract and the cinnamon, and stir into the mixture.

4. Take a slice of bread and dip it into the milk mixture ensuring the bread is fully covered and soaked, gently fit the bread into the muffin tin, and repeat with the remaining slices of bread until all the muffin tins are filled.

5. Bake in the preheated oven for 15-18 minutes or until fully cooked and not soggy on the base.

6. Fill with 2 blueberries, 2 halves of strawberry, and 2 raspberries, add a spoon of whipped cream and drizzle with maple syrup. Finish with a dusting of cinnamon or icing sugar

EQUIPMENT

Muffin Tin

Mixing Bowl

Whisk

TIME

PREP TIME: 10 Minutes

COOK TIME: 18 Minutes

NUTRITIONAL VALUE:

Fat: 3.9g

Protein: 3.7g

Total Carbs: 17.9g

Calories:  118 calories

French Toast Muffins

French Toast Muffin with Berries

These French toast muffins are perfect for a delicious breakfast, a weekend brunch or an afternoon snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 118 kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 1/2 Cup Condensed Milk sweetened
  • 1/4 Cup Milk
  • 3 Eggs
  • 1/4 tsp Vanilla Extract
  • 1 Tbsp Cinnamon
  • 12 Slices Bread
  • 1 Cup Raspberries
  • 1 Cup Blueberries
  • 1 Cup Strawberries
  • Whipped Cream optional
  • Maple Syrup for Drizzling optional

Instructions
 

  • Preheat the oven to 350F/180C
  • Pour the sweetened condensed milk into a mixing bowl, add the milk and eggs, whisk until fully combined.
  • Add the vanilla extract and the cinnamon, and stir into the mixture.
  • Take a slice of bread and dip it into the milk mixture ensuring the bread is fully covered and soaked, gently fit the bread into the muffin tin, and repeat with the remaining slices of bread until all the muffin tins are filled.
  • Bake in the preheated oven for 15-18 minutes or until fully cooked and not soggy on the base.
  • Fill with 2 blueberries, 2 halves of strawberry, and 2 raspberries, add a spoon of whipped cream and drizzle with maple syrup. Finish with a dusting of cinnamon or icing sugar

Notes

STORAGE: FRENCH TOAST MUFFINS – NO FILLING

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

REHEATING: FRENCH TOAST MUFFINS – NO FILLING

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 1 minute.

NUTRITIONAL VALUE:

Fat: 3.9g
Protein: 3.7g
Total Carbs: 17.9g
Calories:  118 calories
Keyword Muffins

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