French Toast Muffins
With the same traditional custard base as French toast, these muffins are easy to make and have tons of sweet flavor. After the bread soaks, it’s formed into a muffin tin and sprinkled with a sugar topping. When a glaze is drizzled on top, it’s like having this special breakfast treat all in one compact morsel.
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Skip ahead:
00:00 Intro
00:29 Preparing the custard base
03:43 Slicing the bread
04:48 Mixing in the bread
05:48 Placing in muffin tins
08:23 Preparing the glaze
10:26 Tasting the muffins
INGREDIENTS
- 4 large eggs
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon, separated
- 2 tsp orange zest
- 1/2 tsp kosher salt
- 6 cups 1-inch cubed bread
- 2 tbsp white granulated sugar
For the glaze:
- 1 cup powdered sugar, sifted
- 2 tbsp orange juice
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
INSTRUCTIONS
- Preheat the oven to 350°F. Butter a 12-cup muffin pan and set it aside.
- In a large bowl, whisk the eggs until they are smooth. Add the heavy cream, milk, powdered sugar, 1 tsp cinnamon, vanilla extract, orange zest, and salt. Whisk until smooth. Add the cubed bread and stir the bread into the custard. Allow the bread to rest until the custard is soaked in, 5-8 minutes.
- Once the custard has soaked into the bread, portion the bread and custard evenly into the prepared muffin pan.
- In a small bowl, combine the white granulated sugar and the 1/2 tsp cinnamon. Sprinkle the mixture over the prepared muffins. Bake the muffins in the preheated oven until the French toast is beginning to brown and puffed in the middle of each muffin, 25-35 minutes.
- Once the muffins are baked, remove them from the oven and allow them to cool for 5 minutes. Once cooled slightly, drizzle with the glaze and serve.
For the glaze:
- In a small bowl, combine the powdered sugar, orange juice, vanilla extract, and salt. Whisk until smooth. The glaze can be adjusted with more orange juice to thin it down or more sugar to thicken it slightly.
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Strawberry Banana French Toast - Healthy Breakfast Ideas
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Alina Zhukovskaya, Health Coach and Raw Food Chef shows how to make Strawberry Banana French Toast Fruit
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Cream cheese, blueberry and almond French toast casserole
Cream cheese, blueberry and almond French toast casserole
Ingredients
1 loaf of challah bread (14 - 16 oz), cut into ¾ - 1 inch cubes
5 cups half n half (half milk and half heavy cream)
8 large egg yolks
½ - ¾ cup granulated sugar
1-2 teaspoons vanilla extract
1 (8 oz) package cream cheese, cut into ½ inch cubes
1 pint blueberries
½ - 1 teaspoon lemon zest, optional
½ - 1 teaspoon cinnamon
3 Tablespoons butter, melted, divided
Topping:
½ - 1 teaspoon cinnamon
½-3/4 cup slivered almonds
2 -4 Tablespoons brown sugar
Instructions
Preheat the oven to 325 degrees Fahrenheit.
Cut the bread into ¾ - 1 inch cubes. Divide the bread between two rimmed baking sheets. Dry the bread cubes in the preheated oven for about 15 minutes, rotating the baking sheets halfway through and tossing the cubes. Take out of the oven and set aside.
It's important to use dry bread for bread pudding, so that it soaks up the custard well.
While the bread cubes are in the oven, brush a 13 x 9 inch rimmed baking dish with 1 Tablespoon of melted butter.
In a large bowl, whisk the half n half, egg yolks, sugar and vanilla extract until evenly combined. You can also use almond extract, which will complement the slivered almonds really nicely. I used ½ cup of sugar, but I don’t like things to be sweet, plus, I prefer to have this French Toast Casserole with maple syrup. You might want to add more sugar, ¾ or even 1 cup total. Keep in mind that the cream cheese, the bread and the blueberries are not sweetened at all.
It’s easiest to cut the cream cheese when it’s very cold, so keep it refrigerated until you’re ready to cut it.
Place half of the bread cubes in the prepared baking dish. Top with half of the cream cheese and half of the blueberries. You can add the cinnamon and the lemon zest right to the custard or sprinkle it on top of the bread.
Repeat with the second half of the bread cubes, then the cream cheese and blueberries.
Pour the egg mixture over the bread cubes.
Brush the top of the bread cubes with the remaining 2 Tablespoons of melted butter. You can bake the bread pudding after letting it soak for about 30 minutes, or cover it up and refrigerate it overnight.
Preheat the oven to 350 degrees Fahrenheit. If you stored the bread pudding in the refrigerator, bring it to room temperature for about 30 minutes before placing it into a hot oven.
Combine the topping ingredients - cinnamon, almonds and brown sugar in a small bowl and sprinkle it on top of the bread pudding.
Bake in the preheated oven for about 45-55 minutes. The center of the bread pudding should be 170-180 degrees. Let the bread pudding stand for about 10-15 minutes before serving.
Serve with Maple Syrup or honey.
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brioche french toast casserole ???? #shorts
Full Recipe:
In the Kitchen: Nutella-Stuffed French Toast with Banana's Foster and Toasted Almonds
In the Kitchen: Nutella-Stuffed French Toast with Banana's Foster and Toasted Almonds
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Banana Toast Rolls| Easy Breakfast Treat
In this video I show you how to make banana toast rolls. It is an easy breakfast treat and so delicious.
Banana Toast Rolls Recipe:
2 bananas
30 g (2 tbsp) butter
1 tbsp brown sugar
2 eggs
2 tbsp milk
1 tsp cinnamon
6 slices of toast
#bananatoastrolls #bananabreadtoast #frenchtoastrollups