Cranberry Almond French Toast Muffins
Submitted by: Apple1
If a search is on for a new brunch item, this might be it. Basically, this is delicious challah french bread in the design of a muffin, with the addition of cranberries and almonds.
Ingredients
- 1 1/2 cups milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup butter, melted and divided
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon, divided
- 1/8 teaspoon salt
- 6 1 inch slices challah bread, cut in 1/2 inch cubes
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 3 tablespoons granulated sugar
- 6 tablespoons pure maple syrup
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Method
Preheat oven to 350 degrees. Line 12 cup muffin tin with paper liners. Spray lightly with nonstick cooking spray. In a large bowl, beat until fluffy, milk, eggs, and extracts. Whisk in 1 tablespoon melted butter, brown sugar, 1 teaspoon cinnamon and salt until well combined. Add challah bread, and mix until moistened. Let stand 10 minutes. Stir in dried cranberries and almonds. Spoon into muffin cups. In a small bowl, stir together remaining cinnamon and granulated sugar. Sprinkle over batter. Drizzle with remaining melted butter. Bake 30 to 35 minutes, or until muffins are slightly puffed and golden. Remove to wire rack. While hot, drizzle with maple syrup. Cool for 15 minutes.
Notes:
Number of Servings: 12
Submitted by: Apple1 ( See all of Apple1 Recipes )
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