Nearlyguiltfreefrenchtoastmuffins Recipes

FRENCH TOAST MUFFINS

Steps:

• Spray a two muffin tins with cooking spray or grease with butter and preheat your oven to 375 degrees.
• In a large bowl, add the eggs, milk, heavy cream, sugar, vanilla, cinnamon and nutmeg.
• Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
• In a small bowl or a food processor add the flour, brown sugar, cinnamon, and salt and mix.
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
• Mound the bread into the muffin tin until it resembles a muffin with a high rounded top.
• Pour any leftover liquids over the top of the bread mixture.
• Sprinkle the brown sugar mixture (that has the flour, brown sugar, cinnamon, salt and the butter) on top of the muffins
• Bake for 20-25 minutes or until the tops are crispy and browned and the inside is set.

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.

FRENCH TOAST MUFFINS

Steps:

• Preheat the oven to 400ºF. Line muffin cups with muffin liners.
• In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
• In another bowl, whisk together the buttermilk, maple extract, egg and melted butter.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated. (Do not over-mix)
• Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 10 to 12 minutes.
• Use a toothpick to poke holes in the muffin tops and gently spoon or brush maple syrup onto each muffin. Dust with confectioners' sugar and serve.

ENGLISH MUFFIN FRENCH TOAST!

Steps:

• Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.).
• To cook, open English muffins; place in milk mixture, cut-side down, for about 4 minutes. Turn and soak 1 minute more.
• Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more.
• Can be kept warm in 200 degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately.

OVERNIGHT FRENCH TOAST II

Steps:

• Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

FRENCH TOAST STICKS

Steps:

• Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
• Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.

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.