Home Baked French Toast Muffins

French Toast Muffins

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.