French Toast Muffins
With the same traditional custard base as French toast, these muffins are easy to make and have tons of sweet flavor. After the bread soaks, it’s formed into a muffin tin and sprinkled with a sugar topping. When a glaze is drizzled on top, it’s like having this special breakfast treat all in one compact morsel.
Servings: 12 muffins
Ingredients
- 4 large eggs
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ cup sifted powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon separated
- 2 teaspoons orange zest
- ½ teaspoon kosher salt
- 6 cups 1-inch cubed bread
- 2 tablespoons granulated sugar
For the glaze
- 1 cup sifted powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Butter a 12-cup muffin pan and set it aside.
- In a large bowl, whisk the eggs until they are smooth. Add the heavy cream, milk, powdered sugar, 1 teaspoon of cinnamon, vanilla extract, orange zest, and salt. Whisk until smooth. Add the cubed bread and stir the bread into the custard. Allow the bread to rest until the custard is soaked in, 5-8 minutes.4 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup sifted powdered sugar, 2 teaspoons vanilla extract, 1 ½ teaspoons ground cinnamon, 2 teaspoons orange zest, ½ teaspoon kosher salt, 6 cups 1-inch cubed bread
- Once the custard has soaked into the bread, portion the bread and custard evenly into the prepared muffin pan.
- In a small bowl, combine the granulated sugar and the ½ teaspoon of cinnamon. Sprinkle the mixture over the prepared muffins. Bake the muffins in the preheated oven until the French toast begins to brown and puff in the middle of each muffin, 25-35 minutes.2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon
- Once the muffins are baked, remove them from the oven and allow them to cool for 5 minutes. Once cooled slightly, drizzle with the glaze and serve.
- Make the glaze: In a small bowl, combine the powdered sugar, orange juice, vanilla extract, and salt. Whisk until smooth. The glaze can be adjusted with more orange juice to thin it down or more sugar to thicken it slightly.1 cup sifted powdered sugar, 2 tablespoons fresh orange juice, ½ teaspoon vanilla extract, ¼ teaspoon kosher salt
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Nutrition
Serving: 1muffin | Calories: 159kcal