Indulge in a delightful breakfast treat that will make your mornings feel like a special occasion! These Strawberry Vanilla French Toast Muffins are not just your average muffins; they are a sweet, fluffy embrace of flavors that will have you reaching for seconds. Imagine sinking your teeth into a warm muffin, bursting with juicy strawberries and a hint of vanilla, all while enjoying the comforting essence of classic French toast. Perfect for brunch gatherings or a cozy family breakfast, this recipe is sure to impress. Ready to elevate your breakfast game? Let’s dive into how to create these irresistible muffins!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 loaf of bread, cubed
- 4 large eggs
- 2 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup strawberries, chopped
- Butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter, ensuring each cup is completely coated to prevent sticking.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until fully combined and smooth. The mixture should have a uniform light yellow color and be well-blended.
- Cut the loaf of bread into small, roughly 1-inch cubes. Ensure the bread is slightly stale or day-old for better absorption of the egg mixture.
- Gently fold the bread cubes into the egg mixture, making sure each piece is thoroughly coated. Let the bread soak for 5-7 minutes to absorb the liquid completely.
- Gently fold in the chopped strawberries, distributing them evenly throughout the bread mixture. Be careful not to overmix and break the bread cubes.
- Using a large spoon or measuring cup, carefully divide the bread and strawberry mixture among the prepared muffin cups. Fill each cup nearly to the top, pressing down gently to compact the mixture.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and slightly crispy, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Then carefully run a knife around the edges and transfer to a wire rack to cool completely.
- Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup. These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Use Stale Bread: For the best texture, use slightly stale or day-old bread. It absorbs the egg mixture better, resulting in a moist and flavorful muffin.
- Choose the Right Bread: A loaf of brioche or challah works wonderfully for this recipe, adding richness and a soft crumb to your muffins.
- Don’t Overmix: When folding in the strawberries, be gentle to avoid breaking the bread cubes. You want to maintain the fluffy texture of the muffins.
- Customize Your Fruit: Feel free to mix in other fruits like blueberries or raspberries for a different twist, or even add a handful of chocolate chips for a decadent treat!
- Check for Doneness: Ovens can vary, so keep an eye on your muffins towards the end of the baking time. They should be golden brown on top and a toothpick inserted in the center should come out clean.
- Serve Warm: These muffins are best enjoyed warm, so consider serving them fresh out of the oven with a dusting of powdered sugar or a drizzle of maple syrup for an extra touch of sweetness.
- Store Properly: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for a quick breakfast option!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 9g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 110mg
