These baked french toast muffins are all cuteness — quick and easy, they’re on the lighter side because you don’t have to use oil or butter! The perfect recipe for a Valentine’s day brunch, or a holiday breakfast!
The recipe is quick so it’s do-able even on a busy weekday morning, and the muffins transport very well in a lunch bag for a mid-afternoon snack.
Ingredients list for the french toast muffins
- 8 to 10 slices bread, diced into 1-inch squares
- 3 large eggs
- 1/2 cup milk
- 1 tablespoon light brown sugar, packed
- 1 tablespoon granulated sugar
- 2 teaspoons cinnamon
- Zest of one lemon
- 1/2 cup strawberries, diced in small cubes
- 1 tablespoon castor sugar
- Maple or sugar-free syrup, for serving
Soak the bread dices with a mixture of milk, eggs, sugar and lemon zest. Toss gently to avoid breaking the bread.
Fill the muffins tins with soaked bread. Lay them as flat as possible without packing. bake until french toasts get a nice golden color.
1. Preheat your oven to 350°F (180°C). Grease and flour or spray the cavities of a non-stick muffin pan (6 to 8 cavities) and set aside.
2. To a bowl, add eggs, milk, brown sugar and sugar, cinnamon, lemon zest and whisk to combine.
3. Put the bread into a baking dish and pour the batter over. Gently toss with a spoon to coat evenly. Allow bread to rest in bowl for 3 to 5 minutes, until most of the batter has soaked into the bread.
4. Distribute bread among the cavities of the muffin pan, without packing down. Each cavity should be about 3/4-full. The bread will puffs a little while baking, but will deflate quickly upon cooling.
5. Bake for about 15 minutes or until muffin tops are lightly golden brown and the coating mixture is set. There shouldn’t have any liquid batter at the bottom of the muffins.
6. Meanwhile combine diced strawberries with castor sugar and lemon zest.
7. Allow your French toast muffins to cool for about 10-15 minutes in the pan over a cooling rack before removing. Serve topped with strawberries, additional lemon zest and syrup.