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)
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!