Try this French Toast Muffins recipe, or contribute your own.
- Carbohydrate 530.701426288781 g
- Cholesterol 299.840000236901 mg
- Fat 114.396152087782 g
- Fiber 10.1886602630615 g
- Protein 68.9444500109519 g
- Saturated Fat 69.4485958550053 g
- Serving Size 1 1 recipe (1614g)
- Sodium 2932.30200021078 mg
- Sugar 520.51276602572 g
- Trans Fat 8.73028860660303 g
- Calories 3383 calories
Step-by-step
- Cut bread into ½" cubes.
- Coat muffin pan with butter.
- Divide bread between all 12 muffin cups.
- Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended.
- Slowly add about 1½ oz of liquid over bread in each cup. I use a baster to make this easy.
- Cover and refrigerate for several hours.
- Preheat oven to 350.
- Combine butter, brown sugar, flour and cinnamon.
- Mix until you have a well blended crumbs.
- Cover the muffins evenly with this topping.
- Bake for 25 minutes or until tops are golden brown.
- Let cool for 10 minutes.
Why does the bread dissolve into mush instead of holding its structure during baking? Porosity dictates success here, requiring stale or dry-cut French bread cubes that thirstily absorb the milk-and-egg mixture without disintegrating. Chilling the assembled muffin cups for several hours allows the starches in the bread to fully hydrate, transforming loose liquid into a uniform custard matrix. Incorporating cold butter directly into the flour, brown sugar, and cinnamon topping creates distinct pockets of fat that melt slowly in a 350-degree oven, forming a crisp crumb layer over the soft interior. Overworking the topping paste melts the butter prematurely, yielding a dense, hard shell rather than sandy crumbs. Visual inspection serves as the primary gauge for doneness since piercing a small pastry with a thermometer proves impractical; bake until the tops turn a deep golden brown and the edges pull slightly away from the pan. Allowing the baked portions to rest in the tin for 10 minutes lets internal steam redistribute and solidifies the crumb structure before removal.
