Our favorite meal of the day is breakfast (especially when there’s opportunity to eat it at dinnertime). Tonight’s French Toast Muffins were delicious with fried eggs and turkey bacon on the side. So easy to make in the convection–would be easy to feed a crowd quickly if you have a normal sized oven like most people.
6 pieces wheat bread
1/2 cup milk
1 tbsp. light brown sugar, packed
1 tbsp. white sugar
2 tsp. cinnamon
1-2 tsp. vanilla extract
Preheat oven to 350 degrees. Thoroughly spray 8 muffin tin cavities (best to spray the pan instead of using muffin tin liners). Slice bread into 1-inch cubes and set aside. Mix the remaining ingredients together in a large bowl and whisk thoroughly. Soak bread in egg mixture for 3 minutes and gently stir until the bread is soaked through. Fill sprayed muffin tin cavities about 2-3 full then squish down slightly so pieces don’t burn (the bread will rise a little bit as it bakes). Bake for about 20-25 minutes or until bread is cooked through. The top will be a little bit crispy and the bottom will be perfect french toast texture. Top with your favorite toppings: Our favorites are maple syrup, raspberry jam, and peanut butter.