French Toast Muffins
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 2 cups whole milk (or sub a rich plant-based milk)
- 1/2 cup heavy cream or 1/2 & 1/2 (or sub a rich plant-based milk)
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup maple syrup, plus more for drizzling (or use brown sugar)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- zest of a large orange
- 1 loaf sourdough bread, cubed into 1-inch pieces about 10 cups (1 lb 4 oz)
- 1/2 cup walnuts, chopped (or use other nuts: almonds, pecans, hazelnuts)
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Preparation
Step 1
Preheat oven to 350 F. Place liners (optional) in a 12-cup muffin pan and oil them with cooking spray.
Step 2
In a large mixing bowl whisk milk, 1/2 and 1/2, eggs, vanilla, maple syrup, cinnamon, nutmeg, salt, and orange zest.
Step 3
Cube or tear bread into 1-inch pieces and stir into the egg mixture. Scoop into the muffin pan. This will make 12 heaping muffins in a standard tin. Top with the chopped walnuts and sprinkle with cinnamon. Bake uncovered, in the middle of the oven until golden and cooked through, about 25-30 minutes.
Step 4
Serve warm, dabbed with butter (optional) with a drizzle of maple syrup, a sprinkling of powdered sugar, and fresh berries like strawberries, raspberries, or blueberries.
Step 5
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