French Toast Muffins

French Toast Muffins
8 cups diced (1/2-inch cubes) day-old crusty bread, any variety you like (we used whole-wheat sourdough; it took about half a loaf, but it would be awesome with something like cinnamon raisin)
3 cups shredded MacIntosh or Cortland apple (don’t bother peeling, it’s too much effort)
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1/4 cup apple cider
6 eggs
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
In a large bowl, toss together the bread cubes, shredded apples, brown sugar, cinnamon, and nutmeg.  In a separate bowl, whisk together the milk, cider, eggs, maple syrup, and vanilla extract.  Pour over the bread mixture and stir to thoroughly combine.  Cover and refrigerate a minimum of 1 hour, or up to overnight.
Preheat the oven to 375.  Lightly grease (or line) 18 muffin cups.   Fill the prepared cups with the soaked bread mixture — you can fill them all the way to the top for this recipe, since the “muffins” won’t expand much.  Bake at 375 for 30-35 minutes, or until nicely set and golden brown on top.  Let cool a few minutes, then run a butter knife around the outsides of the “muffins” before removing from the pans.  These are best served warm, whether it’s fresh from the oven or heated in the toaster.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s