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French Toast Muffins

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French Toast Muffins- a sweet beginning to your special brunch- think Easter Brunch, Mothers Day Bruch or even Valentines. Easy to make and can be made with any berry or fruit. Adapted from Donna Hay.


Units Scale
  • 1/2 cup ricotta cheese
  • 1/2 cup whole milk or half and half
  • 2 extra large eggs
  • 1 tablespoon vanilla
  • 3 tablespoons maple syrup, plus more for drizzling
  • pinch salt
  • 6 slices french bread, crust removed
  • 12 small strawberries sliced, about 1 1/2 cups (or sub blueberries or raspberries)
  • 1/2 cup sliced raw almonds (or other nut- pecans, walnuts, etc)


  1. Preheat oven to 325 F
  2. In a small, pourable mixing bowl whisk ricotta, milk, eggs, vanilla, maple syrup and salt.
  3. Cut or tear bread into ¾ -1 inch pieces.
  4. Place muffin tin liners in each tin (tulip style liners are particularly pretty here)
  5. Divide bread, strawberries and almonds among each muffin tin, tucking in the strawberries prettily, leaving some to show on the top.
  6. Slowly drizzle the batter in circles over each muffin, dividing as equally as possible.
  7. Bake uncovered, in the middle of the oven until golden and cooked through, about 35 minutes.
  8. Serve warm, dabbed with butter (optional) with a drizzle of maple syrup and a sprinkling of powdered sugar.


These can be made ahead and reaheated.


  • Serving Size:
  • Calories: 270
  • Sugar: 9.7 g
  • Sodium: 647.8 mg
  • Fat: 11.6 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 30.3 g
  • Fiber: 2.7 g
  • Protein: 11.5 g
  • Cholesterol: 74.6 mg