French Toast In A Muffin

Breakfasts have been a theme off late in my kitchen. You might think (aloud), of course they should be – the first theme of every day! Well, yes, I agree, and am working on making that a reality everyday of the week. The second recurring theme in my experiments with food has been of making muffins. I wrote the recipe for my savory Breakfast Muffins with Sundried Tomatoes not too long ago. Again, here is a recipe that converts a brunch staple into muffins that are just as easy to grab on-the-go as they are to dig into with dollops of indulgent toppings. French Toast in a Muffin is both a dessert and a breakfast. Can anything be better?

The past weekend I enjoyed my French Toast Muffins with a cup of hot coffee and a book. You could be doing the same soon! Read on for a recipe that will save you time and have happy eaters asking for more.

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Here’s how to make French Toast Muffins 

Total Preparation Time: 25 to 30 minutes

Prep: 10 minutes, Cooking Time: 15 minutes

Ingredients for French Toast Muffins

• Eggs – 3 or 4, 
• Bread slices 4-5, 
• Milk 1/4 cup, 
• Sugar 4-6 tbsp, 
• Olive Oil 1 tbsp or Baking Oil Spray 

You’ll need a muffin tin for baking. 

 

Method: 

First – preheat the oven to 375 F or 190 C. 

As with any French toast or for that matter egg based dish, break the eggs into a bowl and whisk like your life depends on it. Enough that the beaten eggs aren’t frothy but mixed well so that the yolk and white do not separate. To this add sugar and milk, and once again mix well. Do not beat but mix. 

Take 4 or 5 slices of bread that you plan to use. I prefer not to use the sides, ie the thick ends of a loaf. Once you’ve selected the bread slices you want, cut them into cubes. I kept the edges. If you prefer, first slice off the sides and then proceed to cube.

Now spread the bread cubes in a large flat utensil and pour the egg and milk mixture all over. Turn the bread using a spoon to help coat all of it evenly. Let this sit for a few minutes before baking. 

Prepare your muffin tin in the meantime. I like to lightly coat the molds with oil. Either do that or use a baking spray. 

After the bread has been soaking in all the goodness of the egg mixture, transfer equal amounts to each muffin mold. I have a 6 mold baking tray. Fill each mold 3/4th of the way up. Distribute any leftover mixture equally among all molds. 

Transfer to the middle rack of the oven and bake at 375 F for 15 minutes. Check by inserting a tester or toothpick. If it comes out clean, the muffins are ready. 

Toppings anyone? 

Can French toast or for that matter French toast muffins be enough by themselves? Of course, not. There should be cream, or sweetened condensed milk to pour on top of hot toast and then some jam and the best, macerated juicy strawberries. 

I did two things once these muffins were ready, poured a spoonful of milk on top and then put dollops of my favourite Peach Mango Lime chutney (from this summer’s experiments) and some strawberries. Since I’ve dangled the carrot long enough now, let’s get to the making of these strawberries. 

Making Macerated Strawberries for Topping:

Preparation time: 8-10 minutes 

• Strawberries, however many you’d like to spare. I had 5-6. 
• Sugar – 2 tbsps or more. 

Method:

Take 6-8 strawberries or as many as you have. Wash them and slice each strawberry into four pieces. Put a saucepan on the stove at medium heat. Let it warm up. 

Put all the strawberries in the pan. The fruit should sizzle instantly. Sprinkle sugar on them and turn the fruit to coat with sugar. Reduce heat and cook for 5 more minutes until softened. Remove from heat and keep in a bowl ready to serve. 

French Toast Muffins are the perfect mid-day treat to recharge on a weekend. 

Do yourself a favour and try them soon!