Baked French Toast Muffins

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One of my least favorite things to do is stand over a griddle and flip pancakes or French toast.

Thankfully I avoided it with French toast that’s baked in a muffin pan.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

The recipe is fast, easy, and perfect for brunch or a holiday breakfast, but it’s do-able even on busy weekday mornings.

And they’re portable so when you’re late leaving the house for work or school, it’s an easy grab-and-go breakfast. Not that I’m ever late trying to get out of the house.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

As a bonus, the recipe is accidentally healthy and on the lighter side. There’s no oil or butter, I used unsweetened vanilla almond milk which keeps the recipe dairy-free, there’s only 2 tablespoons of sugar in the batter, and I used sugar-free syrup sweetened with aspartame.

For people like me who like a little French toast with our bottle of syrup, low calorie sweeteners are the way to go and can be a handy tool for people trying to reduce sugar. I’d rather save my caloric splurges for big fat cookies. Using low calorie syrup with aspartame is such a safe and simple swap.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

Before starting the recipe, make sure to spray the heck out of your muffin pan with cooking spray so the egg-based batter doesn’t cause the French toast to stick.

The French toast is slightly chewy and barely crisped on the outside, and remains soft in the interior. The pieces of bread hold together remarkably well, although we had no problem devouring them, pull-apart style.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

They’d be adorable served alongside Baked Parmesan Hash Brown Cups, also made in a muffin pan.

Everything tastes better that way.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

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4.72 from 7 votes

Baked French Toast Muffins

By Averie Sunshine
The recipe is fast, easy, do-able even on busy weekday mornings, accidentally healthy, and on the lighter side. There’s no oil or butter, I used unsweetened vanilla almond milk which keeps the recipe dairy-free, there’s only 2 tablespoons of sugar in the batter, and I used sugar-free syrup. The French toast is slightly chewy and lightly crisped on the outside, and remains soft in the interior. Make sure to spray your muffin pan very, very well with cooking spray so the French toast doesn’t stick. It’s a great recipe for brunch, a holiday breakfast, and they’re portable for eating breakfast on-the-go.
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 45 minutes
Servings: 8 small French toast cups
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Ingredients  

Instructions 

  • Preheat oven to 350F. Spray 8 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very, very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and in this recipe, I think the bread would stick.)
  • To a large bowl, add the first 6 ingredients, through vanilla, and whisk to combine.
  • Add the bread and gently toss with a spoon to coat evenly. Allow bread to rest in bowl for 3 to 5 minutes, or until most/all of the batter has soaked into the bread.
  • Evenly distribute bread (and any un-absorbed batter can be drizzled evenly) among 8 cavities in prepared pan by loosely laying it in, without packing down. Each cavity should be about 3/4-full. The bread puffs quite a bit while baking, but deflates upon cooling. Pieces should all lay fairly flat in each cavity because any pieces that are jutting up will be prone to burning.
  • Bake for about 25 minutes or until tops are lightly golden brown, the coating mixture is set, and bread looks fairly dry (no wet batter); use your judgment when evaluating doneness because type of bread used, muffin pans, ovens, and climates vary. Start watching closely at 20 minutes.
  • Allow French toast to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with syrup.

Nutrition

Serving: 1, Calories: 63kcal, Carbohydrates: 6g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 71mg, Sodium: 54mg, Fiber: 1g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Post is brought to you by the Calorie Control Council and aspartame.org. The opinions, recipe, text, and photography are my own.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Awesome to see that this is dairy free. My daughter is allergic to dairy and we’re always looking for healthy treats for her that she’ll enjoy and we already use almond milk a lot. Looking forward to giving these a try. 

  2. Shoot my last comment got auto corrected…
    I found this awesome Artisan bread made by Sara Lee. It is to die for (in all forms)! I have made French toast with it and it was sooooo yummy. Do you think switching out the bread would be a problem?

  3. I just took these out of the oven, and they’re awesome! I adjusted to try to get a dozen muffins (figured I might as well fill the whole tin) using 5 eggs and all the leftover bread crusts that get thrown in my freezer from my kids’ lunches. They have a little more texture thanks to the crusty bits, but are still awesome. This will be my new go-to for leftover crusts! I’m thinking maybe some chopped nuts on top though next time…

    1. Thanks for trying the recipe and I’m glad it came out great for you! And way to use up your leftover crusts!

  4. These all looks delicious but, please research aspartame ?dangerous substitute. Will try these with a reduced amount of pure maple syrup ?

  5. Great recipe. Just made these this morning with the parmasean hash brown cups to cheer up my husband since we are in the middle of a snowstorm and he hates the snow and cold. Texan. I loved the hash brown cups! The French toast was great, but going to try with cinnamon and nutmeg next time, and try with a French loaf. Thanks again!

    1. Thanks for trying two recipes and I’m glad you guys enjoyed the hash brown cups and plan to try the French toast again too! Stay warm in the snowstorm!

  6. Just made these for Saturday breakfast. Delicious!! I never really looked at label for maple syrup. I was shocked! Natural, but pure sugar. More than a days worth. I am going to alternate with a high-fructose corn syrup free/sugar free brand of syrup now.

    1. Thanks for trying these for your Sat breakfast! Yes with syrup you have to be careful because what seems like a ‘small amount’ can be like 300 calories if you like to squirt it on generously like I do :)

  7. Ugh, YES! Pancakes, waffles & French toast… It’s totally a love-hate relationship. I adore eating them, but making them for more than 1 person is such a chore. And I’d rather spend the time doing something else productive, like… Eating more chocolate. (Truth.) Love this muffin version!!