Description
These French Toast Muffins are perfect for breakfast on the go. Serve warm with syrup or cold right out of the refrigerator the next day and these perfect little muffins are an easy snack any time.
Ingredients
- FOR THE FRENCH TOAST:
- ½ loaves French Bread
- 3 Large Eggs
- 1 cup Half-and-half
- ¼ cups Whole Milk
- 1 Tablespoon Granulated Sugar
- ½ teaspoons Vanilla
- ¼ teaspoons Cinnamon
- 1 dash Salt
- FOR THE TOPPING:
- ½ teaspoons Corn Syrup
- ¾ cups Light Brown Sugar
- ½ sticks Unsalted Butter
- ½ cups Chopped Pecans
- Syrup, To Serve
Preparation
Slice French bread into 1 1/2 inch cubes. Pile pieces in a generously buttered muffin tin. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt and beat with a rotary beater or whisk until blended. Pour mixture over the bread cubes inside the muffin tin, making sure everything is covered evenly with the mixture. Mix the topping ingredients together and spoon the topping mixture over the tops of each muffin tin. Bake in the oven for 20 to 25 minutes at 350 degrees F until golden brown and puffy.
Serve with syrup. Enjoy!
