Can I make these baked French Toast Muffins vegan or gluten-free?

You can sub the whole milk and heavy cream with plant-based alternatives, like a rich dairy-free milk. And you can try an egg substitute, though we haven't tried it this way. For gluten-free, use a gluten-free loaf of bread.

How long do French Toast Muffin cups keep for?

You can store leftover muffins in an airtight container in the refrigerator for up to a week or store in the freezer for up to 3 months wrapped tightly with plastic wrap.

What do I serve with these muffins?

Something savory goes great with this sweet and custardy recipe. Serve with scrambled eggs , tofu scramble , or vegan bacon . Or keep it simple with a side of fresh fruit or oatmeal.

French Toast Muffins

Description

Maple orange French Toast Muffins with sourdough bread! A delicious baked breakfast or brunch recipe perfect for gatherings and special occasions.

Ingredients

Units

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)

Instructions

Preheat oven to 350 F. Place liners (optional) in a 12-cup muffin pan and oil them with cooking spray.
In a large mixing bowl whisk milk, 1/2 and 1/2, eggs, vanilla, maple syrup, cinnamon, nutmeg, salt, and orange zest.
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.
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.

Notes

To make the muffins more tender, mix the sourdough bread with the custard and let it sit overnight in the fridge, before baking in the morning.

You can use soft bread like brioche or challah. These breads are best when mixed and baked immediately.

Store leftovers in an airtight container at room temperature. They reheat well in both the microwave and the oven and make a great grab-and-go breakfast.

Nutrition

Serving Size: 1 muffin
Calories: 226
Sugar: 9.1 g
Sodium: 425.1 mg
Fat: 6.4 g
Saturated Fat: 2.9 g
Carbohydrates: 32.1 g
Fiber: 1.4 g
Protein: 9.5 g
Cholesterol: 102.7 mg