Overnight Baked French Toast Muffins

This year I made the Overnight Baked French Toast in muffin tins. They were a huge hit! Same yummy recipe, but… No middle pieces. No fighting for the edge pieces cuz everyone got an edge! The recipe makes 24 Overnight Baked French Toast Muffins.

Don’t forget to make the Buttermilk Syrup!

Overnight Baked French Toast Muffins

Ingredients

• 8 eggs
• 2 C half and half
• 1 C milk
• 6 T brown sugar
• 1 1/2 t cinnamon
• 1/2 t salt
• 1 T vanilla extract
• 1 lb loaf of French bread

Topping

• 4 T packed brown sugar
• 4 T white sugar
• 1/2 t cinnamon
• 1/4 t ground nutmeg
• 2 T cold butter

Toppings

• butter
• syrup
• powdered sugar
• berries
• whipped cream

Instructions

Whisk eggs in large mixing bowl.

Whisk in half and half and milk.

Add brown sugar, cinnamon, salt and vanilla. Set aside.

Cut bread into 1 inch chunks and add to mixture in large bowl.

Stir and make sure bread pieces are completely covered in egg mixture.

Cover and place in fridge until morning.

To make topping, mix brown sugar, white sugar, cinnamon, and nutmeg in a bowl. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.

The next morning, remove cover from bowl and stir.

Spoon bread mixture into muffin tins.

Sprinkle some topping on each muffin.

Bake at 350 for 35-40 minutes or until tops are golden brown.

Top with syrup, fruit, powdered sugar, and/or whipped cream!

To freeze – wrap each muffin individually in foil or freezer paper and place in ziploc bag. Freeze up to 3 months.

Overnight Baked French Toast Muffins

This year I made the Overnight Baked French Toast in muffin tins. Holy cow! It was a huge hit! Same yummy recipe, but… No middle pieces. No fighting for the edge pieces cuz everyone got an edge! The recipe made 24 Overnight Baked French Toast Muffins. Don’t forget to make the Buttermilk Syrup!

Course: Breakfast

Cuisine: American

Keyword: bread, breakfast, christmas, eggs, french toast

Ingredients

• 8 eggs
• 2 C half and half
• 1 C milk
• 6 T brown sugar
• 1 1/2 t cinnamon
• 1/2 t salt
• 1 T vanilla extract
• 1 lb loaf of French bread

Crumble Topping

• 4 T packed brown sugar
• 4 T white sugar
• 1/2 t cinnamon
• 1/4 t ground nutmeg
• 2 T cold butter

Toppings

• butter
• syrup
• powdered sugar
• berries
• whipped cream

Instructions

• Whisk eggs in large mixing bowl.
• Whisk in half and half and milk.
• Add brown sugar, cinnamon, salt and vanilla. Set aside.
• Cut bread into 1 inch chunks and add to mixture in large bowl.
• Stir and make sure bread pieces are completely covered in egg mixture.
• Cover and place in fridge until morning.
• To make topping, mix brown sugar, white sugar, cinnamon, and nutmeg in a bowl. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.
• The next morning, remove cover from bowl and stir.
• Spoon bread mixture into muffin tins.
• Sprinkle some topping on each muffin.
• Bake at 350 for 35-40 minutes or until tops are golden brown.
• Top with syrup, fruit, powdered sugar, and/or whipped cream!

Adapted from Our Best Bites.