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If you're on the hunt for a delightful breakfast option that combines convenience with flavor, look no further than Baked French Toast Muffin Tins. This delectable dish takes the classic French toast and transforms it into a fun, portable format that is perfect for brunch gatherings, busy weekday mornings, or leisurely weekends at home. Imagine sinking your teeth into a fluffy, custard-soaked muffin that has a crispy, golden top—a taste sensation that is both comforting and satisfying.

Baked French Toast Muffin Tins

Discover the joy of breakfast with Baked French Toast Muffin Tins! This delightful recipe transforms traditional French toast into portable muffins that are perfect for any morning. Experience the comforting flavors of custard-soaked brioche or challah, enhanced by maple syrup, vanilla, and cinnamon. These muffins bake to a golden finish with a crispy top and soft interior, making them a crowd-pleaser for brunch or weekday mornings. Easy to make and fun to enjoy!
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Ingredients
  

8 slices of day-old brioche or challah bread, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup chopped pecans or walnuts (optional)

1/2 cup fresh blueberries or sliced strawberries (optional)

Powdered sugar for dusting (optional)

Cooking spray or butter for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter to ensure easy removal later.

    Prepare the Bread: Place the cubed brioche or challah in a large mixing bowl, set aside.

      Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, and salt until well combined.

        Combine: Pour the egg mixture over the bread cubes. Gently fold the mixture to ensure all the bread is soaked evenly. If using, fold in the chopped nuts and fresh berries at this stage.

          Fill Muffin Tins: Spoon the soaked bread mixture evenly into the greased muffin cups, filling each about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool for about 5 minutes. Use a butter knife to gently loosen the edges before removing them from the tin.

                Garnish: Dust with powdered sugar if desired and serve warm, drizzled with additional maple syrup or topped with whipped cream.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins