Brioche French Toast Muffins
One of our fan (and our family) favorites is our Overnight French Toast Bake. We love it so much that we jazzed it up a bit to a muffin size. Great to take with you and perfect to entertain with! A hit at any brunch or breakfast table! Great for entertaining guests and family for Easter.
Serves 8
Ingredients:
1 loaf bread (Texas toast, challah or brioche work well, or sub gluten free), cut into 1” cubes (see note)
8 eggs
1 cup regular or almond milk
1 cup heavy cream
1 tsp vanilla extract
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie or apple pie spice
1/2 tsp kosher salt
To Serve:
Maple syrup
Powdered sugar
Fresh fruit
Note: If you have time, leave bread cubes spread out on a baking sheet for several hours or overnight to dry out. They will better absorb the egg mixture this way, but if you don’t have time for this step, simply bake a few extra minutes.
Directions:
Preheat oven to 350 degrees.
Spray a standard size muffin tin with nonstick cooking spray or line with muffin liners.
Crack eggs into a medium bowl and add milk through salt. Whisk well to combine. Add in bread cubes. Using clean hands or a spatula, work to combine bread with egg mixture, trying to absorb as much mixture into the bread as possible.
Scoop bread mixture into muffin tins. Pour any extra liquid over top.
Bake 25-30 minutes or until nicely golden brown.
Top with syrup and powdered sugar. Serve with fruit.