Thursday, June 18, 2009

Ask And Ye Shall Receive

Remember my mini stratas I made a couple weeks ago? They were a huge success for Mr F and Kid in the mornings. I was thinking I'd like to have another "heat and go" option and figured there was no reason I couldn't approach french toast in the same kind of muffin format as the stratas. It worked perfectly and was MUCH less work!

French Toast Muffins

preheat oven 350 degrees

10 slices of bread, cubed (I used whole wheat... about a half a loaf)
5 eggs
1.5 cups milk
1/4 cup brown sugar
2 T maple syrup
1 t vanilla
1/2 t ground cinnamon
1/4 c dried currants

This recipe is infinitely flexible. Use white bread, use almond extract, use fresh berries... WHATEVER you have on hand will work just fine. I went for a cinnamon raisin vibe with this. To make the "muffins" you are essentially making mini bread puddings... or sweet stuffings... however you want to look at it. Any kind of bread/milk will work in this so if you are using gluten free bread and soy milk give it a go. I used up some OLD bread I had stashed in the freezer once it had gotten too stale for Mr F to eat anymore. You could use fresh bread for this your mixture will just be more bread pudding-esque than if you use stale bread, and it won't need to soak as long.

In a large mixing bowl beat together your eggs and milk. Mix in your sugar and flavorings. Cut your bread into cubes. I actually used frozen bread cut it up and threw it in the mix FROZEN. Seriously this is not rocket science ANYTHING will work here.

Take your bread cubes and toss them in the egg mixture.
Stir to coat the bread completely; leave it to sit a few minutes letting it soak up the mixture.

While you wait get out your muffin pan. This will make a dozen muffins. I used my parchment paper liners (they are the bomb). If you don't have liners grease your tins. If your liners aren't silicone or parchment you should spray them.

Your mixture should look like this...

See how it looks soggy and some of the bread has broken down? That's perfect.

Mix in your fruit.

Scoop it into your muffin tins. Your mixture will probably come to the top of your liner. They puff up a little while baking but they won't overflow.

Bake for 15-18 minutes until set. (I took mine out at 16)

Cool 5 minutes and take out of the tins to cool completely on a rack.

Put your rack in the freezer just until the muffins are frozen (an hour or so) and pop them in a freezer bag.

Reheat in your microwave (30-60 seconds).

Makes 12 muffins at approx 145 calories a piece.

I am so excited to try these with some almond extract, dried cherries, & almonds!


AT22 said...

I can't necessarily eat many of your dishes (allergies and whatnot) but you are very creative in the kitchen. I love the inspiration and ideas I get from you :)

Mrs Furious said...

Thank you!

We had to be wheat free, egg free, diary free, & soy free for 2 years because of Kid. I have great sympathy for how hard it is to keep cooking/eating/eating out while avoiding foods.

michelline said...

Ohmigod. I SO cannot wait to make these. They look awesome!

Stephanie said...

These look fabulous! I can't wait to try them when we get back from vacation!

julie said...

This looks so good! I am definitely going to make these for the kids (yeah right...mainly for me!)

inkelywinkely said...

That is so easy! LOL.

I don't know why I never did this before. :)

We had "breakfast tacos" this morning.

Good ole french dips and jus with green beans for dinner tonight as the heat index is 103 RIGHT NOW at 7:43. UGH.

Kiki said...

Ken and I just had breakfast tortillas for dinner....this sounds like it would have been the perfect dessert!!!

This does look super easy and like something I could make with stuff I have in the house!!

Mrs Furious said...

I can't believe you haven't thought of these... with all your freezer skills ;)

They are good... and easy... and awesomely mess free in the morning which I enjoy.

enjoy your vacation!

lol... you and me both. I made them for Mr F... but so far I've had more. And not for breakfast.

They would have been the perfect dessert.

Rah said...

I made these today and LOVE them. I am in the process of going gluten free as I just found out I have celiac disease. I'm always looking for something easy and "on the go". I usually end up eating the same things over and over again...glad to get new ideas. These were easy and delicious and make a quick breakfast or snack. THANKS!!!

Mrs Furious said...

I'm glad they turned out for you... and that this is something you can actually adapt for your new diet. I know it's a hard adjustment!
You know what is funny? I don't know what compelled me to mention that you could make it gluten free... and then you left this comment.

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