French Toast Muffin Cups Recipes

FRENCH TOAST MUFFIN CUPS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray; set aside.
• In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
• Add the cubed bread into the mixture, toss gently to combine. Scoop a ⅓ cup of the mixture into each well.
• Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
• Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.

FRENCH TOAST MUFFINS RECIPE

Steps:

• Heat oven to 350ºF.
• Combine flour, dry pudding mix, baking powder, salt and 1 tsp. cinnamon in large bowl.
• Beat 1 egg, 1/4 cup milk, 2 Tbsp. sugar and remaining cinnamon in medium bowl with whisk until blended. Add bread; stir until evenly moistened.
• Whisk remaining egg in separate medium bowl. Add butter, remaining milk and sugar; mix well. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.)
• Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture; press lightly into batter with back of spoon.
• Bake 28 min. or until toothpick inserted in centers comes out clean. Brush with syrup. Cool in pan 5 min. Remove to wire rack; cool slightly.

BOOZY FRENCH TOAST CUPS

Steps:

• In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
• Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

FRENCH TOAST CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

FRENCH TOAST MUFFINS

Steps:

• Muffins: Combine all muffin ingredients.
• Mix thoroughly.
• Fill lining 1/2 full.
• Bake at 400°F for 20 minutes.
• Topping: Combine cinnamon and topping sugar in one bowl.
• Combine vanilla and topping butter in another bowl.
• Remove muffins from pan.
• Dip in butter and vanilla combination, then roll in sugar and cinnamon.

RASPBERRY FRENCH TOAST CUPS

Steps:

• Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.