French Toast Muffins
One of the best parts of the weekend is getting to take your time to make breakfast. We get to enjoy some of the breakfast foods we wouldn’t ordinarily have time to make during the week. French Toast is always a popular request in my house and my fiancé, Jordan, loves it. I made these baked French Toast Muffins that you can eat on the go, pack for breakfast in the morning or even serve them at a brunch party.
My recipe only calls for 5 basic ingredients that you most likely have in your pantry already and can also be modified to satisfy anyone’s pallet. I “healthified” them (shocker) so they will keep you full longer and have more nutritious value than your ordinary French Toast.
My French Toast Muffins are organic, dairy free, vegetarian and can absolutely be made gluten free if you use gluten free bread.
French Toast Muffins:
Makes 10-12 muffins depending on your muffin pan
- 6 slices of organic whole wheat bread cubed in 1 inch pieces (you can use any bread you wish)
- 1/2 cup of unsweetened vanilla almond milk
- 3 organic cage free eggs
- 2 teaspoons of vanilla extract
- Dash (or several) of cinnamon
- Optional: honey or maple syrup
Preheat your oven to 350 degrees and coat your muffin pan with non-stick baking spray or coconut oil. Mix together milk, eggs, vanilla extract and cinnamon in a mixing bowl. Add your cubed bread to the bowl and mix together to make sure every cube of bread is coated with the mixture. Let it sit for about 5-7 minutes so the bread really absorbs the liquid.
Fill your muffin pan with the bread and drizzle any leftover mixture on top. Bake in the oven for 25 minutes or until the liquid is completed absorbed. I drizzled some honey on after the muffins were baking for about 15 minutes and also rotated the muffin pan in the oven.
All muffins to cool and gently take them out of the muffin pan. Serve with honey or maple syrup on top and some extra fruit or nut butter.
Enjoy! xo, Rach