These french toast muffins will convert even the most stubborn french toast hater in your house!
I know I’ve said it before but I really don’t like french toast. Except for those weird moments when I want some french toast. Yeah, go back and read that again because it makes NO sense.
French toast can’t help it. It’s a food born from being soaked in an eggy batter and pan fried until it’s crispy on the outside and soggy on the inside. It’s just what french toast is. But since I apparently don’t have the culinary skill to pan fry a piece of french toast until it’s crunchy but not burnt…
I had to find another way.
Which means that in my hunt for a baked french toast that would eliminate both the soggy middle and me eating burnt food to keep from wasting it I happened upon muffins. Glorious, delicious, sweet, muffins of french toasty goodness.
But I wanted a different flavor from the traditional cinnamon that you’ll find in these cinnamon streusel french toast muffins so I went trolling on one of my favorite blogs, Goodie Godmother, and found her honey vanilla french toast.
Mary is a kitchen whiz (seriously, I haven’t tried a single recipe from her blog that isn’t amazeballs). So she knows how to make french toast without burning it. Bless her.
I took her recipe, followed it to the letter, but turned it into these no-fail muffins instead. A delicious and simple way to make crunchy, no fuss french toast every single time!
So invite your best gal pals and favorite french toast haters over for brunch this weekend and serve up these muffins. You’ll have zero leftovers and total, full-belly converts!
P.S. be sure to head over to Goodie Godmother and subscribe to her newsletter for all the delicious recipes!
IngredientsYield: 12 muffins
- 6 cups stale bread,, cut into 1/2" cubes
- 3/4 cup milk
- 1/4 cup honey
- 1/2 tbsp vanilla
- 3 large eggs
- In a large bowl whisk together eggs, vanilla, honey, and milk until well combined.
- Add cubed bread and stir until completely combined. Let sit for 10 minutes.
- Spoon soaked bread into well greased muffin tins and bake in a preheated 350 degree oven for 25-30 minutes or until muffins are completely set.