French Toast Muffins
French Toast Muffins! Whether you’re having a picnic or hosting a brunch, this bite-sized, berry-filled version of French toast will bring smiles to everyone’s face!
Servings: 8 servings
Ingredients
- 2 eggs
- ¼ cup honey
- ¾ cups half & half
- 1 teaspoon vanilla extract or a scraped bean or vanilla bean paste
- 4½ cups cubed brioche
- ½ cup chopped strawberrries chopped
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375℉. Grease 8 wells in a muffin tin with non-stick cooking spray or butter. Set aside.
- In a large bowl, whisk together eggs and honey until the honey is loosened a bit and begins to dissolve. Slowly whisk in the half and half. Mix in the vanilla extract and vanilla bean.
- Carefully fold in the cubed brioche to the mixture, allowing it to soak up the majority of the liquid. {You may have to let it sit for a minute or two. Be careful not to over-stir as it will break up the bread pieces.}
- Gently fold in the chopped strawberries until distributed throughout the mixture.
- Using an ice cream scoop, divide the mixture into each of the greased muffin tin wells.
- Bake for about 25-27 minutes or until a toothpick inserted in the center comes out mostly clean and the tops are golden.
- Remove from oven and let cool for 10-15 minutes before running a knife around the outer edge of each cup. Serve warm with syrup or dusted with a bit of powdered sugar if desired.