Easy French Toast Muffins
These French toast muffins are a deliciously luxurious breakfast that's surprisingly simple to make and you can adapt them to suit your taste. Preparation takes minutes!
Servings 6 muffins
Calories 134kcal
Equipment
- 6-hole muffin pan
Ingredients
- 5 slices soft bread medium thickness
- 4 large eggs
- ½ cup+1tbsp dark chocolate chips
- ½ cup milk any
- 1 tablespoon demerara sugar plus 1 tbsp for sprinkling on top
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon butter melted, plus a little for greasing the pan
Instructions
- Preheat the oven to 375 F/190 C/gas mark 5. Grease a 6-hole muffin pan and set aside (I used about 1 teaspoon of butter to do this but you can use cooking spray instead).
- Whisk egg mixture: Whisk together the eggs, milk, 1 tablespoon of sugar, vanilla and spice until well combined.
- Add bread: Add the bread pieces and stir until thoroughly combined. Set aside for 5 minutes then give another stir. TIP: The egg mixture should be fully absorbed and there shouldn't be any dry pieces of bread visible. If there are add a splash of milk. If on the other hand the mixture is still a little runny stir in a bit more bread.
- Add chocolate chips: Gently fold in the chocolate chips.
- Bake: Spoon the mixture into the muffin pan, drizzle a bit of melted butter and sprinkle the remaining sugar over each muffin. Bake in the centre of the oven for 25 minutes until golden and crispy.
- Serve: Remove from the oven, leave in the pan for 2 minutes then run a spatula around each muffin and remove from the pan.
Notes
- I recommend using a greased muffin pan rather than lining your pan with paper cases. These French toast muffins are likely to stick to the paper.
- The bread pieces do not need to be identical but they should not be too small as this will affect the texture of these muffins (very small pieces might not produce the 'knobbly' crispy top).
- If after about 5 minutes of soaking the bread pieces are moist but your mixture is still a little runny add a bit more bread and stir in until all the liquid has been absorbed. On the other hand if there is no liquid left and some of the bread pieces look a little dry add a splash of milk.
- Make ahead: You can prepare the mixture and fill the muffin pan the night before and simply bake the next day.
- Best served warm. Leftover baked French toast cups can be refrigerated, covered, for up to 2 days. Microwave for a few seconds before serving, if possible.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 15g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 175mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg