Baked French Toast Muffin Tops

  • 4 eggs
  • 1 c. whole milk, half and half, or heavy cream
  • Pinch of ground cinnamon
  • 8 oz. bread, torn into small cubes
  • ¼ c. coarse sugar

Preheat the oven to 350°F. Gently whisk the eggs and milk, half and half, or heavy cream with the ground cinnamon; set aside. Place the torn brioche into a large bowl and pour the egg mixture evenly over the bread. Stir to coat evenly. Allow the bread to soak up the egg mixture for about 15 minutes; stir again about halfway through that time.

Spoon the bread-egg mixture into lightly sprayed muffin tins or muffin top tins (which is what I used). Sprinkle evenly with coarse sugar.

Bake in the preheated oven for about 30 minutes or until the mixture puffs up and turns golden brown. Serve immediately with fresh fruit and maple syrup.

  • Yields: 4 servings
  • Preparation Time: 50 minutes