Recipe Thursday: French Toast Muffins

I was ready to try something totally different.  In the Fall 2011 issue of Inspired: For the Love of Good Food, I came across a recipe for French Toast Muffins.  Inspired is the food magazine of Sobeys grocery stores.  These were easy to make and the flavour will change depending on the bread you select.

I decreased the amount of vanilla extract to 1 teaspoon and added 2 extra teaspoons of milk to compensate.  I went to the extra expense of real maple syrup as it's a flavour that you can't get anywhere else.  I used frozen blueberries since that's what I had on hand.

French Toast Muffins

3 eggs
1 1/2 cups milk
1/3 cup sugar
1 tbsp  vanilla extract
1 tsp cinnamon
10 slices whole grain bread, cubed
1 cup frozen mixed berries
2 tbsp pure maple syrup

1. In a bowl, whisk together eggs, milk, sugar, vanilla and cinnamon until well combined.  Add cubed bread and toss gently until the egg mixture is absorbed.  Add berries and toss gently to combine.

2. Divide muffin mixture evenly into a greased muffin tin and drizzle with maple syrup.  Bake in the centre of a preheated 375 F over for 25 minutes.

You can eat these immediately or leave them to cool, wrap individually and store in the freezer.  To reheat, remove wrap and place in microwave on defrost for 1 minute.  If desired, drizzle with a bit more syrup before serving.  For a printable version of this recipe visit Inspire.ca.

For more recipes and food fun, come back on Saturday and click the link to Weekend Cooking which is hosted by Beth Fish Reads.