If you are needing a great breakfast idea these French Toast Cups made in a muffin tin will be perfect. My kiddos did not have school today (teacher in service day) so I decided make them a hot breakfast this morning. Everyone of them loves french toast. So last night I whipped up a batch of these French Toast Cups, placed them in the fridge and then placed them in the oven this morning. Everyone thought they would be sleeping in but it was not long before I head the feet coming down the stairs to see what smelled so good. Yup… the smell from these french toast cups woke them without me having to, ha ha!
French Toast Cups Recipe
These French Toast Muffins were so simple and great for feeding my whole gang. I will be watching for marked down french bread in the bakery more often. These were absolutely delish! We poured on the syrup but the flavor was so wonderful that my hubby grabbed one while on the way out the door this morning and commented that no syrup was needed.
I am super excited that this recipe turned out as well as it did. It will be a permanent addition to our breakfast and breakfast for dinner menus. YUM! We have some family coming in from out of town over the holidays and we will need to feed a crowd at brunch time. These tasty French Toast Cups are going to be PERFECT for serving so many. They will make it to the food table warm… YIPPEE!
The ingredients needed for you to make your own French Toast Muffins is pretty simple…your normal ingredients for french toast. I highly recommend the french bread as it will soak up the mixture and still keep some texture.
1 loaf French bread
1 1/2 cup Milk
1/3 cup Sugar
2 tsp Vanilla
1 tsp Cinnamon
1/2 cup cold Butter
1/2 cup Brown Sugar
1/2 cup Flour
1/2 tsp Cinnamon
Cut bread into 1/2″ cubes.
Coat muffin pan with butter.
Divide bread between all 12 muffin cups (I used about 2 slices per muffin)
Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended.
Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy.
Cover and refrigerate for several hours.
Preheat oven to 350.
Combine butter, brown sugar, flour and cinnamon.
Mix until you have a well blended crumbs.
Cover the muffins evenly with this topping.
Bake for 25 minutes or until tops are golden brown.
Let cool for 10 minutes.