These french toast muffins are super easy to make. And, even on a bad day, you probably have all the ingredients on hand.
I added some frozen cranberries and an eighth of a teaspoon of nutmeg to the mix because I needed a little Christmas cheer, even though it's only mid-November. The nutmeg makes me think of eggnog and automatically puts me in a happier state of mind. Of course, you can add your favourite frozen berries and spices, or leave them plain, and drizzle them with extra maple syrup.
For the bread component of French toast, any stale bread will work because dry bread will absorb more of the egg mixture. You can use sliced bread from the grocery store, or if you have leftover homemade brioche bread, that would be even better!
This recipe makes 12 muffins, but if you don't eat them all, you can wrap each of the leftover baked ones in some cling wrap and freeze them. Defrost them in the microwave when you need them.
Easy Cranberry French Toast Muffins
- 3 large egg(s)
- 1½ cups low fat milk (1 % fat)
- ⅓ cup granulated sugar
- 2 teaspoon pure vanilla extract
- ⅛ teaspoon ground nutmeg
- 10 slices whole wheat bread cubed
- ¾ cup frozen cranberries
- pure maple syrup for serving
- Preheat the oven to 375°F. Prepare two standard muffin tins by greasing them. Set them aside for later.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla, and nutmeg until well combined. Add the cubed bread and toss gently until the egg mixture has been absorbed. Add the cranberries and toss gently to combine.
- Divide the muffin mixture evenly in the muffin pans, being sure to also evenly divide the cranberries among the muffins.
- Bake for about 30 minutes (or more, depending on how “done” you like your french toast).
- Serve muffins warm, with a generous drizzling of maple syrup.
- Leftover muffins can be cooled completely, wrapped individually in cling wrap, and stored in a resealable bag for another day.