Cinnamon Sugar French Toast Muffins
Ingredients:
1 loaf of day-old French bread, cubed (about 4 cups)
4 large eggs
1 cup milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
For the Topping:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
Directions:
Preheat Oven & Prepare Muffin Tin:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
Make the Custard Mixture:
In a large mixing bowl, whisk together the eggs, milk, heavy cream, 1/4 cup of sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until fully combined.
Combine Bread & Custard:
Add the cubed French bread to the custard mixture, tossing to ensure each piece is well-coated. Let the mixture sit for about 10 minutes to allow the bread to soak up the custard.
Fill Muffin Tin:
Evenly divide the bread mixture among the muffin cups, pressing down slightly to compact the mixture.
Bake the Muffins:
Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and set in the center. A toothpick inserted into the center should come out clean.
Cinnamon Sugar Coating:
While the muffins are baking, mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon in a small bowl.
Once the muffins are done baking, remove them from the oven and let them cool for a few minutes.
Brush the tops of the muffins with the melted butter and then dip them into the cinnamon sugar mixture, coating the tops thoroughly.
Cool & Serve:
Allow the muffins to cool slightly on a wire rack. Serve warm, drizzled with syrup or enjoyed as they are.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 200 kcal per muffin | Servings: 12 muffins
