Apple-Cinnamon French Toast Muffins
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
1 loaf country-style bread
5 large eggs
2 cups whole or 2% milk
2 teaspoons vanilla
4 teaspoons cinnamon
1 to 2 apples, cored and cut into 1/4-inch dice
4 tablespoons unsalted butter, melted
5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided
Maple syrup, to serve
2 12-cup muffin pans
Directions
Use a serrated bread knife to cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them, as you prefer. Measure out 9 cups of bread cubes; you may not need the entire loaf.
In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until well blended. Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter. Cover with plastic wrap and refrigerate for 4 hours, or overnight. Stir from time to time to help the bread absorb the custard. ready to bake the muffins, heat the oven to 350F. Stir the diced apples into the bread and custard mixture.
Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of the filling, mounding slightly to form a peak.
With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each muffin with 1 teaspoon of the turbinado sugar. Bake for 25 to 30 minutes, or until golden. Let the muffins cool for 10 minutes in the muffin tin, and serve warm with maple syrup to drizzle over top, if desired. .