Friday, 4 July 2014

Eat Up: Weekender Breakfast French Toast Muffin

No, you're not still drunk from last night, you read the caption correctly - It does have both the words french toast and muffin in it and I am going have to state that this recipe takes the best from both these delicious breakfast orientated foods, to give you the ultimate weekender breakfast. I say weekender because, you'll try this recipe once and crave it erey day son, until Monday comes along to rob you of your happiness.

Not only do these look adorable, there is perfectly hard and crunchy streusel on the outside with a delicious moist inside. I know the photo above features a fork, but they are best eaten with your hands, tearing apart the French Toast Muffin and enjoying it chunk by chunk, I just didn't want people to think that I'm a raging maniac that doesn't know how to use my utensils.

Ingredients: For the french toast muffins (12)

1 loaf french bread cut into cubes
2 cups milk
6 eggs 
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon.

For the streusel:

1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch of nutmeg
1/2 butter cut into cubes

1. Preheat the oven to 180 degrees Celsius and spray a 12 tin muffin tray with cooking spray.
2.  In a large bowl combine the milk, eggs, sugar, vanilla and cinnamon.
3. Fill each muffin hole with a handful of bread cubes and pour egg mixture over the bread cubes, pressing        down the bread cubes to allow more liquid to be absorbed.
4. Cover the muffins with a plastic wrap and refrigerate for a minimum of 2 hours.
5. For the streusel, in a small bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and butter.
6. Mix through with your finger until coarse crumbs form.
7. Sprinkle streusel evenly over the muffins.
8. Bake the muffins for 25 min or until golden.

Serve warm with syrup and a strong cup of coffee.

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