French Toast Muffins
I love making these and individually wrapping them and throwing them in the freezer. For a quick breakfast, add a little maple syrup to a glass bowl, pop in a frozen french toast muffin, and microwave for 1-1 1/2 minutes.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 pinch salt
- 6 eggs
- 1/4 cup butter
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 1/2 cups milk
- 1 tablespoon vanilla
- 1/8 teaspoon cinnamon
- 1st bowl (large)
- 2nd bowl (small)
- 1 loaf bread cut into 1/2 inch pieces
- Carbohydrate 39.6181589765757 g
- Cholesterol 17.6177083505157 mg
- Fat 7.10983792295595 g
- Fiber 1.16780628092732 g
- Protein 6.40572437660595 g
- Saturated Fat 3.93658177472057 g
- Serving Size 1 1 Serving (169g)
- Sodium 337.454291722384 mg
- Sugar 38.4503526956484 g
- Trans Fat 0.683886271354269 g
- Calories 246 calories
Preheat oven to 350F. Grease muffin tins. Whisk milk, eggs, vanilla, raisins, and cinnamon in a large bowl. Add bread. Place mixture into muffin tin wells. (They puff up a bit, so do not overfill) In small bowl, cut in butter, brown sugar, flour, cinnamon, and salt until butter is pea sized. Sprinkle over top of bread mixture. Bake for 35 minutes. Let cool in pan for 5 minutes before consuming.
