These super-easy French toast muffins are a delicious, fuss-free treat to share with family and friends over the holidays. Rather than slaving over the stove-top, you just toss the ingredients together, pop them in the oven, and everyone can enjoy some freshly baked muffins.
I’ve seen some recipes for French toast muffins that use the flavor concept of French toast as a guide, but these gems are actually like muffin-shaped French toast – genius!
Special Diet Notes & Options: French Toast Muffins
Some brands of cinnamon raisin bread do contain dairy, so be sure to read the label carefully. My personal favorites are Rudi’s Organic Cinnamon Raisin Bread or Rudi’s Gluten-Free Cinnamon Raisin Bread (yes, these muffins can easily be gluten-free, too!). However, at last check, there were dairy ingredient-free cinnamon raisin bread varieties from Oroweat (also labeled as Arnold or Brownberry bread), Thomas, Canyon Bakehouse (also gluten-free), Nature’s Own, Food for Life, and French Meadow Bakery, just to name a few. I believe Rudi’s Organic also sells under the brands of Matthew’s All Natural, The Baker, and Vermont Bread Company.
If you prefer vegan or egg-free French toast muffins, a little experimentation may be in order. In this recipe, the egg acts primarily as a binder. Personally, I would trial flax eggs, or even some mashed banana or pumpkin! Both work great in making vegan French toast, so they could also translate well to French toast muffins! If you confuse eggs with dairy, don’t worry, you’re not alone! See this post for guidance: Are Eggs Dairy?
Of course, this recipe can also be made for those of you who deal with nut allergies. Simply omit the pecans and enjoy the French toast goodness sans tree nuts. On the contrary, if you are a pecan fan like me, then you can enjoy more nutty recipes at www.georgiapecans.org.
- 16 slices (about 14 ounces) cinnamon raisin bread (see my notes in the article above for dairy-free and even gluten-free options)
- 2 large eggs (see my notes above on egg-free options)
- 1 cup non-dairy milk alternative (rice, soy, almond, hemp, flax, coconut beverage ... your choice!)
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 cup chopped Georgia pecans
- 8 tablespoons prepared apple butter
- Powdered sugar
- Maple syrup (optional)
- Preheat your oven to 375°F and line eight muffin cups with foil cupcake liners.
- In a large bowl, beat eggs, milk and salt until blended.
- Tear the bread into small bite-size pieces, and toss it into the bowl, stirring well to evenly moisten all of the pieces.
- Sprinkle brown sugar and pecans over the bread and toss again lightly to distribute.
- Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about ⅓ full. Spoon ½ tablespoon of the apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about ¾ full. Spoon the remaining ½ tablespoon apple butter on top of each and finish with remaining bread mixture, mounding it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.
- Bake the muffins for 20 minutes or until firm, golden brown and slightly springy in the center.
- Sprinkle the tops with powdered sugar and serve warm or at room temperature with maple syrup, if desired.