We have been celebrating hubby’s birthday for this weekend and I have been preparing some new recipes for him. For breakfast, I made him these lovely French Toast Muffins, and I can just imagine the wonderful things you can do with these. He wants raisins in his next time. I want dried cranberries in mine. He also wants some chopped pecans in his.
Make these – they are quite lovely – both in taste and in appearance! See what additions you come up with to put in yours.
Baked Apple French Toast Muffins
1 loaf French bread, cut or torn into ½ inch cubes (about 12 cups of bread)
1 Apple, peeled, cored, and diced small
2 ½ cups milk
6 large eggs
½ cup granulated sugar (can use splenda sugar)
1 Tbsp vanilla extract
1 1/2 tsp ground cinnamon
For the Cinnamon Streusel Topping:
¼ cup cold butter
¼ cup light brown sugar (can use Splenda Brown Sugar)
¼ cup all-purpose flour
¼ tsp cinnamon
Pinch of salt
- In a medium bowl, whisk together the milk, eggs, sugar, vanilla and cinnamon.
- Grease a 12-cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour or spoon egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture on and then pour more on. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or overnight.
- When ready to bake, preheat oven to 350 degrees. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with our hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle thte muffins evenly with the streusel topping.
- Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes before removing from pan. Serve with maple syrup and butter if desired.