What is better than warm, cinnamony, syrupy French toast?
Ok, probably not much. Seriously, who doesn’t love French toast? As I am typing this I can almost taste the buttery, mapley, yumminess! Mmmmmmm! My kids LOVE breakfast food too! French toast, pancakes, waffles, you name it! Unfortunately, sometimes there just isn’t time to make it the old-fashioned way.
That is where these muffins come in! When we are in a hurry, these French toast muffins make a great alternative to traditional French toast. Fresh out of the oven, with butter and syrup, they are sooooooo tasty! I can even make them ahead of time and re-heat them for a quick, delicious breakfast!
1 loaf of white bread (about 20 slices)
5 large eggs
1 cup vanilla almond milk (or any milk or milk substitute)
1/2 cup maple syrup
1/2 cup brown sugar (or double up on maple syrup or use other sweetener instead)
1/2 cup chopped pecans (optional)
3 Tbs melted butter
1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
- Pre-heat oven to 350.
- Grease muffin tin.
- In large bowl, beat eggs and milk. Add all other ingredients, except bread, and mix thoroughly.
- Cut or tear bread into bite-size pieces.
- Add bread to egg mixture and stir to coat evenly–bread should be soaked in egg mixture.
- Stir in chopped pecans,
- Using spoon, scoop into greased muffin tin. For larger muffins (about 12) over-fill the muffin cups–they will not rise much.
- Bake for 20-22 minutes.