French Toast Muffins


Another idea based on Recipe Tin Eats! In theory, these would freeze well, but we’ve not had the opportunity to test this out.

1-2 hours resting time (if you can wait that long – or prepare the night before), 15 minutes baking time

7 thick slices of white bread
6 eggs
splash of cream
maple syrup (a few splashes here and there!)
2-3 bacon rashers (full), chopped into squares a bit less than 1cm
20g butter

24 mini cupcake tray (or a regular 12 cupcake tray)

Preheat oven to 180° C

1 – Cut bread slices into chunky squares

2 – Beat eggs with cream and a splash of maple syrup

3 – Add bread to egg mixture, leave for as long as you can

4 – Melt butter in a frying pan. Add bacon and cook until the fat has rendered and it has a little colour. Add a splash of maple syrup, mix and remove from heat.

5 – Mix the bacon bits through the egged bread. Spoon the mixture generously into greased muffin trays.

6 – Bake at 180° C for 15 minutes (for 24 mini muffins) or 24 minutes (12 large muffins) or until golden on top.

7 – Serve with a splash of maple syrup and a paper towel.