Makes 6 Muffins
Equipment:
Cupcake/muffin tin
Baking spray
Measuring cups + spoons
Whisk
Rubber spatula
Mixing bowls
Ingredients
3 eggs
¾ cup milk
⅓ cup light brown sugar
¼ cup all purpose flour
½ teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon salt
6 slices of white bread
Butter, for serving
Maple syrup, for serving
Prep!
Preheat the oven to 375°F. Spray 6 cups of a muffin tin (no liners required!)
Whisk and mix!
In a large bowl, whisk together the eggs, milk, brown sugar, flour, vanilla extract, cinnamon and salt until well combined.
Rip it!
Tear apart the bread slices into 1-inch pieces, as if you were feeding ducks in the park, and submerge them in the egg mixture. Make sure they are fully coated.
Scoop!
Using a measuring cup, spoon in ⅓ cup of batter into each muffin liner. Batter will level up right under the lip of the liner (but shouldn’t go over!) You want to divide the gooey bread pieces as evenly as possible.
Bake!
Bake for 25 minutes at 375°F. Add a couple more minutes if you’d like your French toast a little more toasty! Make sure you set your timer for these muffins, it will be hard to tell visually when they are ready. With oven mitts take the pan out of the oven. Let cool for 2 minutes, then serve warm with butter and maple syrup. `