Name: Easy cranberry french toast muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 large eggs; 1½ cups low fat milk (1 % fat); ⅓ cup granulated sugar; 2 tsp pure vanilla extract; ⅛ tsp ground nutmeg; 10 slices whole wheat bread (cubed); ¾ cup frozen cranberries; pure maple syrup (for serving)

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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 favorite frozen berries and spices, or leave them plain, and drizzle them with extra maple syrup.

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.

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Easy cranberry french toast muffins

Easy cranberry french toast muffins are made from cubes of bread, soaked in custard, and baked in a muffin pan. These are much easier than French toast!

Course Breakfast

Cuisine American

Keyword cranberry french toast muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings muffins

Calories 112kcal

Author Janice

Equipment

Muffin pan

OXO whisk

Ingredients

3 large eggs
1½ cups (375 gmL) low fat milk (1 % fat)
⅓ cup (75 g) granulated sugar
2 teaspoon (10 mL) pure vanilla extract
⅛ teaspoon (0.625 mL) ground nutmeg
10 slices whole wheat bread cubed
¾ cup (75 g) frozen cranberries
pure maple syrup for serving

Instructions

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.

Notes

For this recipe, I used Hearty Grains bread

Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

Nutrition

Comments

mayssam @ Will Travel for Food says

November 17, 2011 at 3:40 pm

These sound so yummy and comforting! Cranberries, maple syrup, what's not to like? 🙂

Torviewtoronto says

November 17, 2011 at 5:31 pm

delicious looking dessert lovely pictures

Kiri W. says

November 17, 2011 at 3:15 pm

I;ve never heard of french toast muffins, but hey, why not put two delicious things together? 🙂 I'm intrigued.

Mania says

November 17, 2011 at 4:21 pm

I never had French toast muffins sounds so yummy specially with maple syrup, thanks for sharing 🙂
Hope you feel better soon I know what you mean,in painfull times you just need to surround yourself by happy things just to remind yourself of good old happy times 🙂 take care of yourself & have a lovely rest of the week xx

Steph says

November 17, 2011 at 4:38 pm

These look so delish!! And how cute they are as little muffins!!

Stephanie @ Eat. Drink. Love. says

November 18, 2011 at 1:03 am

French toast in muffin form? Fabulous idea! These look so yummy!

Denise @ TLT - The Little Things says

November 24, 2011 at 10:46 am

What a great idea to make french toast in a muffin form!