French Toast Muffins

You know? Don’t you all do that with your kids? Sit around and talk…brunch?

My kids love talking about food. They are SO my children. They love to decide to make something. They love to work on it. They love to finish the recipe and look at it. They love to eat a little and then…

Well, that’s when they go back to being kids. They eat a little, and then run off and do something more kid normal, like playing or reading, or getting in a fight with their sibling. You know. Normal.

Anyways, the other day when we were talking brunch, my oldest brought up something ingenious. She thought it would be cool if all of our favorite breakfast foods could be a…wait for it…a muffin!

They are SO my kids. Have I shared my muffin obsession with you all before. I am sure I have a hundred few times.

So, she got us to thinking…waffle muffins, egg and bacon muffins, french toast muffins.

Wait a second…french toast MUFFINS?

We started brainstorming. Flour, eggs, cinnamon, vanilla, A LOT of vanilla when my younger daughter piped in.

“Why are you baking an actual muffin when you could make just little muffin shaped french toasts?” she asked, basically changing our life. SERIOUSLY.

My eldest and I looked at each other as if she just figured out world peace. I mean, her idea was ingenious.

We got to work and voila! Our muffins were fantastic! They tasted soooo good and were so fun to eat! We hope you enjoy this little brainchild of our little family brunch discussion. We know we did!

Makes 12 muffins

10 cups cubed bread (we used challah, but feel free to use your favorite kind)

6 large eggs

3/4 cup milk or almond milk (or half and half if you are feeling really decadent!)

1/4  cup dark brown sugar

2 1/2 tsp cinnamon

1 tbsp vanilla

2 tbsp butter, softened

butter for muffin pan or non-stick spray

syrup, for serving, optional

In a large bowl, mix together eggs, milk, brown sugar, cinnamon, and vanilla. Add the bread cubes and toss until coated. Let sit for ten minutes so the bread can soak up all of the egg mixture. Meanwhile, generously spray or butter the cups in the muffin pan.  Make sure you do this well or the muffins will stick. DO NOT use muffin liners, as the french toasts will stick. Once the bread has soaked, layer the bread in the muffin cup. Do not press together, just lay the bread on top of each other just to the top of the cavity. Dot the tops with butter. Bake at 350 degrees for 25 minutes or until the muffins are golden. Remove from pan and drizzle with syrup.