Whole Wheat French Toast Muffins

an individual French toast muffin in a parchment cup

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Whole Wheat French Toast Muffins

Whole Wheat French Toast Muffins are the perfect way to serve individual sized french toast for a brunch or get together. The homemade parchment cups make them easy to serve and holds the maple syrup.

Prep Time20

Cook Time18

Course: Breakfast

Cuisine: French

Keyword: French toast, French toast muffins, brunch recipes, breakfast recipes, healthy breakfast recipes

Servings:

Calories: 135kcal

Author: Bobbie Blue

Ingredients

French Toast Muffins

8 slices whole wheat bread, cubed
¾ cup whole milk
4 eggs
1 tablespoon sugar
¼ teaspoon cinnamon
2 teaspoons vanilla extract
2 ounces cream cheese, cut into tiny cubes

Toppings

2 teaspoons powdered sugar
⅛ teaspoon cinnamon
½ cup pure maple syrup
½ cup sliced berries, optional

Instructions

Put cream cheese in freezer for about 10 minutes while preparing other ingredients. This will make it easier to cut into cubes.
Cube 8 slices of whole wheat bread and place on a baking tray. Preheat oven to 350 and place bread in oven while preheating to dry out a bit. Stir every few minutes while preparing other ingredients. You can skip this step if bread is already stale.
Line muffin tin with liners. See instructions above if you want to make your own. No baking spray necessary.
In a medium sized bowl mix together milk, eggs, sugar, cinnamon and vanilla extract. Set bowl aside.
Get cream cheese out of freezer and with a very sharp knife cut into tiny cubes. You should be able to get at least 24 cubes or more.
When oven is heated bring bread out and put into large bowl.
When you are completely prepped pour egg mixture onto bread and toss to get evenly soaked. Immediately start placing bread cubes into muffin cups and sprinkle a couple cream cheese cubes into cups. (I placed the cubes inside and put another cube of bread on top.
Complete all 12 muffins. You may have a little egg mixture left. Throw out remaining.
Place in preheated oven and bake for about 18 minutes. While baking prepare toppings.
Mix together powdered sugar and cinnamon.
Wash and slice berries.
When you remove muffins from oven heat maple syrup in a microwave safe dish with a pour spout for about 30 seconds.
No need to let these cool! Remove each muffin cup to a plate, dust with powdered sugar, drizzle with maple syrup and top with berries.

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