Good morning! Wouldn’t you like to wake up to this homemade breakfast?
I love muffin tin recipes because they bake quickly and make cute individual portions….especially for kids! This is a delicious recipe for the weekend, but next time I am going to make an extra batch of muffin tin French toast and refrigerate it. Then zap it in the microwave to heat through for a quick homemade breakfast before the kids head off to school! (Plus the syrup made enough for another batch of French toast.)
Muffin Tin French Toast
adapted from the book Muffin Tin Chef by Matt Kadey
- 6 sliced whole-grain bread
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (or any choice of berry)
- 1/3 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch
Cut the bread into 1 inch cubes. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together. Stir in the bread cubes and let sit for 5 minutes to absorb.
Preheat the oven for 350°. In a small sauce pan, combine the berries, maple syrup and cinnamon over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly. Stir in the cornstarch and simmer for 1 minute. The syrup should start to thicken.
Divide the bread cubes in a 12-count muffin tin. Bake for approximately 22 minutes, until they are golden on top and the egg has set.
Serve warm with the berry syrup on top.
Refrigerate the leftover syrup.