French Toast Muffins


1 loaf bread (1 pound loaf)

5 large eggs

2 cups whole milk

2 teaspoons vanilla

4 teaspoons cinnamon

2 apples, cored and cut into 1/4" pieces
(1 1/2 cups diced)

4 tablespoons unsalted butter, melted

5 tablespoons + 1 teaspoon sugar, divided

Maple syrup, to serve (optional)

For the Bread Cubes

Slice the bread with a serrated knife into 1/2" cubes.

Leave the crusts on or remove them, your choice.

Measure out 9 cups of bread cubes.

For the batter

Whisk eggs, milk, vanilla and cinnamon until blended.

Add bread cubes.

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.

When ready to bake the muffins, heat the oven to 350.

Stir the diced apples into the bread and custard mixture.

For the Muffins

Line 16 muffin cups with a double layer of muffin papers,
splitting the batch between two muffin pans.

Spray papers with 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 butter on the tops of the muffins
and sprinkle each one with 1 teaspoon of sugar.

Bake for 25 to 30 minutes, or until golden.

Let the muffins cool for 10 minutes in the pan
serve warm with maple syrup on top, if desired. Enjoy!
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