French Toast Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 6 egg (s)
- 500 ml milk
- 2 teaspoons cinnamon
- 2 tablespoon sugar
- 1 tablespoon vanilla extract
- 12 slices toast
- Fruit, fresh, maple syrup, honey
- some butter, soft
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Cut the bread slices into even cubes and place in a bowl.
- Beat the sugar and eggs until frothy, add the vanilla extract and cinnamon. Add the milk while stirring.
- Pour the mixture over the toasted bread cubes and mix well, adding 1 - 2 more slices of toast if necessary. The egg mass must be used up. Then let the mixture steep for a short time until the bread has absorbed the mass.
- Grease a muffin tin well with soft butter. I wouldn`t use muffin cups because the French toast muffins won`t get that crispy on the outside. When they come into direct contact with the muffin tin, they develop a tender crust.
- Pour the toast egg mixture into the 12 hollows of the muffin tray. Since the mass does not rise, you can easily fill the hollows upwards.
- Bake in a preheated oven for 25-30 minutes until golden brown. Let cool down slightly.
- Then carefully remove the muffins from the muffin tray with 2 forks, place on a plate and serve with fresh fruit (e.g. sweetened strawberries) and / or maple syrup.
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