French Toast Muffins is the recipe to get your weekend started right and to get you thinking about brunch. My favorite meal of the week!
Perfect for a crowd and easy to prepare without much fuss, these French Toast Muffins are the real deal.
When I use to work the restaurant industry in the kitchen I was always put on Sunday brunch French toast duty and it was not only the most delicious french toast, but it kept me the busiest on the line. So I know what it’s like to stand there all morning over a griddle making French toast, or “FREEDOM TOAST”, like my Chef use to yell every time an order came up {allow me to roll my eyes}. So I decided then and there that brunch needs to be easy. Standing there is getting in the way of mimosa time and it’s not fun. This recipe cuts that wasted fun time in half.
So don’t stand there all morning and don’t back down from any freedom toast. Pair with some bacon, fresh fruit and plenty of good maple syrup.
French Toast Muffins
This recipe uses a jumbo 6 cup muffin tin, but if you're using a regular sized make these in batches until the filling is all used up.
Ingredients
- 1 package {12 rolls} King’s Hawaiian Sweet Rolls, cut into cubes
- 2 whole Eggs
- 1/2 cup Milk
- 1/4 cup Orange Juice
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Vanilla Extract
- Sugar, for garnish
Directions
- Step 1 Preheat oven to 375 degrees F. Spray a jumbo 6 cup muffin tin with non stick spray and place on a sheet pan.
- Step 2 In medium size mixing bowl, whisk together the eggs, milk, orange juice, cinnamon, nutmeg, and vanilla. Place the cubed bread in the bowl and press down so it can soak up the liquid. Mix gently and let stand for 5 minutes. Scoop the bread mixture evenly into each tin and sprinkle the tops with sugar.
- Step 3 Bake for 20 – 25 minutes until golden brown and puffed. Remove muffins from pan and serve immediately. Repeat with any extra bread mixture.
Preheat oven to 375 degrees F.
Oh Hawaiian sweet rolls, how I adore you. Cube up these babies.
Spray a muffin pan with non stick spray and place on a sheet pan.
In medium size mixing bowl, whisk together the eggs, milk, orange juice, cinnamon, nutmeg, and vanilla.
Place the cubed bread in the bowl and press down so it can soak up the liquid.
Mix gently and let stand for 5 minutes.
Scoop 1/4 cup of the bread mixture into each tin and sprinkle the tops with sugar.
Bake for 20 – 25 minutes until golden brown and puffed.
Repeat with any extra bread mixture.
Savor and Enjoy!