All Recipes

Cinnamon French Toast Muffins

40 Mins
Potato Bread
Made With
Potato Bread


Butter or Cooking Spray

6 Large Eggs

2 Cups Whole Milk

2 Teaspoons Ground Cinnamon

1 1/2 Tablespoons Sugar

1 1/2 Tablespoons Vanilla Extract

1 Loaf Martin's Potato Bread (cut into 1/2-inch cubes)

Maple Syrup, for serving

Vanilla Glaze, for serving (recipe follows)

Serve: 6 (makes 12 muffins)


Step 1

Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray.

Step 2

On a baking sheet, arrange the cubed bread and bake for 3-4 minutes until slightly dried out. (This is an important step to ensure the muffins do not become soggy when the liquid is added).

Step 3

In a large bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract.

Step 4

Add the (lightly toasted) cubed bread to the bowl and fold until combined and bread has absorbed the liquid.

Step 5

Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it.

Step 6

Bake French toast cups for 25 to 30 minutes until slightly crisp on top and cooked throughout.

Step 7

Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve topped with maple syrup or vanilla glaze.

To make Vanilla Glaze:

Mix together 1 cup Confectioner’s Sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk.