Oh my god.
If you know me well, you know my favorite breakfast food in the ENTIRE world is French Toast. I always order french toast when I go out for breakfast, and I’m completely heartbroken that my mom’s favorite breakfast restaurant – Waffle House – doesn’t make them. I know… they’re called the Waffle House. But still!
Anybody who reads my blog, also knows how dedicated I am to the muffin.
But… a French Toast Muffin?? Rachael Ray is a genius.
Before the oven…
After the oven…
My stomach’s already growling for more!
Unfortunately, I do have to warn you… these muffins are extremely delicious and not at all healthy! But a treat once in a while is fine
French Toast Muffins (adapted from Rachael Ray Magazine June/July 2011)
Ingredients (makes six):
- 3 eggs
- 3/4 cup half-and-half
- 3 tbsp maple syrup
- 3/4 tsp vanilla
- 1 tsp cinnamon
- Pinch salt
- 2 cups cubed white bread
- Whisk eggs, half-and-half, syrup, vanilla, cinnamon, and salt together.
- Divide bread among greased muffin cups. Pour egg mixture evenly over each cup (I used 1/4 cup of batter in each muffin cup).
- Bake for 20 minutes. Let sit before serving… Enjoy!