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Creating the perfect Baked Cinnamon French Toast Muffins requires a thoughtful selection of ingredients. Each component plays a critical role in achieving the right flavor, texture, and overall appeal of the dish. Let’s delve into the key ingredients that make these muffins a standout breakfast option.

Baked Cinnamon French Toast Muffins

Start your day off right with Baked Cinnamon French Toast Muffins, a delightful twist on a classic breakfast favorite! These portable, bite-sized treats combine the comforting flavors of French toast with the ease of muffins, making them perfect for special brunches or busy mornings. Made with day-old bread, a rich custard mixture, and warm spices, these muffins are customizable with your favorite mix-ins. Enjoy them warm, with a drizzle of maple syrup, and savor the deliciousness!
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Ingredients
  

6 cups day-old bread cubes (e.g., baguette or brioche)

4 large eggs

1 cup milk (whole or almond)

1/2 cup heavy cream

1/3 cup granulated sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup raisins or chopped nuts (optional)

2 tablespoons unsalted butter, melted (for greasing the muffin tin)

Powdered sugar (for dusting, optional)

Maple syrup (for serving, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a standard muffin tin with melted butter to prevent the muffins from sticking.

    Prepare the Bread: In a large mixing bowl, add the day-old bread cubes. If they're not stale enough, you can let them sit out for an hour or toast them lightly to dry them out.

      Make the Custard Mixture: In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.

        Combine Ingredients: Pour the custard mixture over the bread cubes. If using, fold in the raisins or chopped nuts. Make sure the bread is well coated in the mixture. Let it sit for about 10 minutes to absorb the liquid.

          Fill the Muffin Tin: Spoon the soaked bread mixture into each muffin cup, filling them about three-quarters full. They will rise during baking, so avoid overfilling.

            Bake: Place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool Down: Allow the muffins to cool in the tin for about 5 minutes before gently removing them and transferring them to a wire rack to cool further.

                Serve: Dust the muffins with powdered sugar if desired, and serve warm with maple syrup drizzled over the top.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 muffins