These French toast muffins are so cute and make a fun breakfast or brunch.
They are easier to cook than regular French toast since you let the oven do the cooking for you and you can pull them apart, piece by piece.
I’ve got brunch on my mind. After finishing my taxes, I just want it to be the weekend. But even on the weekends, we haven’t had time to have a leisurely brunch lately. Anyone else feel unusually busy this year? Since January, we’ve been nothing but busy busy busy. I keep waiting for a lull, but I don’t see one coming. Maybe June?
Luckily, these French toast muffins are easy peasy. So even if I don’t have time for a leisurely brunch, I can make these and eat them on the go.
You might like my French toast sticks, too!
French Toast Pull Apart Muffins
- 1 small challah loaf
- 1 cup heavy cream
- 1/4 cup milk
- 3 large eggs
- 2 tbsp honey
- maple syrup for serving
- Preheat oven to 350°F. Line muffin pan with muffin/cupcake liners.
- Slice challah bread into small cubes. In a medium mixing bowl, whisk together heavy cream, milk, eggs, and honey. Working in batches, drop in about 1/3 of the bread cubes into the batter, moving them around so that they are fully coated in the batter. Carefully remove the bread cubes and add them to your muffin pan, stacking them to form a muffin shape. Repeat with remaining bread. If you have any leftover batter, you can pour onto muffins before baking.
- Bake for 15-20 minutes until toast turns golden and edges turn a light brown. Pour syrup over before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.