French Toast Muffins (Print Version)

# Ingredients:

→ For the Muffins

01 - 4 cups day-old bread, cut into bite-sized pieces (sourdough, challah, or brioche preferred)
02 - 1/2 teaspoon ground cinnamon
03 - 3 large eggs
04 - 1 cup unsweetened almond milk
05 - 2 tablespoons pure maple syrup
06 - 1 teaspoon pure vanilla extract

→ Optional Cinnamon Sugar Topping

07 - 1 tablespoon butter, melted (or cooking spray)
08 - 2 tablespoons granulated sugar
09 - 1/2 teaspoon ground cinnamon

# Instructions:

01 - Dice your bread into small, uniform cubes and place them in a large bowl. Day-old bread works best as it absorbs the custard mixture without becoming too soggy.
02 - In a separate large mixing bowl, beat together the eggs, almond milk, maple syrup, vanilla, and cinnamon until the mixture is smooth and well incorporated.
03 - Pour the custard mixture over the bread cubes and gently fold everything together, making sure each piece gets coated. Allow the bread to absorb the liquid for 10-15 minutes, stirring occasionally.
04 - Preheat your oven to 350°F and generously grease a 12-cup muffin tin with butter or cooking spray. Divide the soaked bread mixture evenly among the muffin cups, gently pressing down to help them hold together.
05 - Place in the preheated oven and bake for 25-30 minutes, until the tops are golden brown and the centers feel firm when lightly pressed.
06 - While the muffins are still warm, brush with melted butter or spray lightly with cooking spray. Mix the sugar and cinnamon in a small bowl, then dust over the warm muffins for a delightful sweet crunch.
07 - Let the muffins rest in the pan for 5 minutes before carefully removing them. Serve while still warm, optionally drizzled with additional maple syrup.

# Notes:

01 - These make-ahead breakfast muffins are perfect for busy mornings and freeze beautifully for up to 3 months.
02 - Using slightly stale bread is key - it soaks up the custard without falling apart during baking.
03 - Allow muffins to cool completely before storing to prevent them from becoming soggy.
04 - The soaking time is crucial - don't skip the 10-15 minute rest period for best texture.

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