Breakfast is my favorite meal of the day. Honestly, when I go to bed at night, I dream of breakfast. When I lived at home, my mom even used to make fun of me because I knew exactly what I wanted for breakfast by the time I got out of bed in the morning. In fact, breakfast is probably the reason I get out of bed (well, breakfast and Andrew and Oliver). That’s how much I love breakfast, and french toast is my number one choice every single time, so here’s a quick way to have french toast every morning, without needing to wake up extra early to make it.
To make 12 of these delicious french toast muffins, you’ll need:
- Cinnamon swirl bread (approx. 10 pieces, cut into 1/2 inch cubes) without crust
- 1 cup of low-fat milk
- 3 eggs
- 1/4 cup of melted butter
- 2 tbs brown sugar (set 1 tbs aside)
- 1 tbs vanilla extract
- Powdered sugar
- Nonstick cooking spray
- Maple syrup
First, preheat your oven to 350 degrees. Cut the crust from your cinnamon bread and cut it into 1/2 cubes. Beat your eggs and slowly add in milk and melted butter in a separate bowl. Whip in vanilla and 1 tbs of brown sugar until well-mixed.
Spray your muffin pan with nonstick cooking spray and divide the bread pieces between the trays. Pour about 1/4 cup of mixture on top. You don’t want to drown the bread because it will end up soggy, so less is better – just enough to wet each piece. Sprinkle some brown sugar on top before baking. Bake for 25-35 minutes until tops are slightly browned and an inserted toothpick comes out clean. You don’t want the insides to be mushy!Leave them to cool inside the pan on a cooling rack until they are cool enough to handle. Serve warm and topped with powdered sugar, drizzled in maple syrup for best results!
You can also save these in an airtight container and pop in a microwave or toaster oven for a few minutes to reheat throughout the week.
*Tip: You can also try a similar recipe as a casserole!