Baked French Toast Muffins
Thankfully I avoided it with French toast that’s baked in a muffin pan.
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.
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.
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.
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
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.
3 large eggs
scant 1/2 cup milk (I used unsweetened vanilla almond milk)
1 tablespoon light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons cinnamon
1 to 2 teaspoons vanilla extract
6 slices whole-grain or whole-wheat bread, diced into 1-inch cubes
sugar-free syrup, for serving
- 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.
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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.