French Toast Muffins

Dotted Line

Bite-sized brunch is ready to be served with these overnight French Toast Muffins! Mini muffin tins help to create this playful twist on French Toast. It is so nice to prepare a dish ahead of time then bake it in the morning. Your house will smell of cinnamon and raisins—who knew brunch could be so easy?


French Toast Muffins

Ingredients:

  • 3/4 cup Sprouts Brand Whole Milk
  • 2 Sprouts Brand Cage Free Farm Fresh Eggs
  • ¼ cup Sprouts Brand Dark Brown Sugar
  • 1 tsp. Sprouts Brand Pure Vanilla Extract
  • ½ tsp. Sprouts Brand Ground Cinnamon
  • ½ cup raisins
  • 12 slices Sprouts Brand Raisin Cinnamon Whole Wheat Bread
  • Baking spray
  • Optional: Powdered Sugar or Maple Syrup for toppings

Instructions:

  1. In a medium bowl whisk together the milk, eggs, brown sugar, vanilla extract and cinnamon. Stir the raisins in then set aside.
  2. Toast each of the 12 slices of bread (or use slightly stale bread) then remove the crusts and cut the bread into small squares—about 16 squares per slice of bread.
  3. Add the bread squares to the wet ingredients; stir to combine then cover with a lid or plastic wrap. Let the bread soak in the mixture for at least 30 minutes but preferably overnight in the refrigerator. Stir once or twice during the soaking period.
  4. When ready to bake, preheat the oven to 350 degrees F. Spray two mini muffin tins with baking spray. Spoon the bread mixture into the muffin wells. Makes about 18. Bake for 22-25 minutes or until tops are brown and muffins have set.
  5. Let cool for five minutes then remove from pan.
  6. Serve plain, with powdered sugar or with maple syrup if desired.

Meet Holly

Dotted Line

Food Blogger, Recipe Developer and Photographer at A Baker’s House

Holly grew up as a member of the Baker family, maybe that is where she got her sweet tooth! She is happiest sharing her desserts with others and loves to dive into cookbooks the way others might get lost in the latest mystery novel. Someday Holly would love to go to pastry school, but for now she learns from her baking trial and errors at home. Holly lives in Colorado where she enjoys playing with her two boys ages 7 and 11, practicing yoga, golfing and, of course, eating dessert first!