Red Beard has been bothering me for a while to blog about food. It might be because I’m a good cook, but it’s probably because he likes to eat. The plus side is that I love to cook and the one thing that I love more than cooking is eating, so I’m kind of in a great place.
Red Beard is visiting me for about two weeks and I thought I’d surprise him with some muffins at the airport and my debut blog. I felt that this occasion warranted more than the typical, blueberry, banana nut, honey bran or cranberry orange muffin. So, here we are with French Toast Muffins. Inspired by this recipe for French Toast and Bacon Cupcakes I created these muffins as an homage to french toast in a portable and bacon free fashion.
French Toast Muffins
Makes 6 muffins
6 pieces of cinnamon or cinnamon raisin bread (day old)
2 eggs
1/3 to 1/2 cup of milk
splash of vanilla
cinnamon and/or nutmeg to taste
Cut day old bread into small pieces. Beat eggs, milk, vanilla and cinnamon together. Grease muffin tin. Soak bread cubes in egg/milk mixture and put in muffin tin. Bake at 350 in an oven with a water bath for 3o minutes or until golden brown and cooked through.
I will probably serve these with maple syrup, but I think next time I will make a maple glaze or frosting. So much easier to grab and run.
