These are like mini coffee cake bites, these French Toast Muffin Bites are full of great cinnamon, french toast flavor.
These flavorful French Toast Muffin Bites are sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
These little French Toast Muffin Bites are packed with big flavor in every bite – buttery, cinnamon little bites of soft french toast goodness. Eat them with or without syrup. Trust me, it won’t matter! More about that in a moment!
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes.
We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!
Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Yep, recipes galore! You won’t believe all the delicious, mouth watering posts you will see all over all of your social media in the coming days. A week long brunch celebration. What could be better?
And those sponsors and their products? Truly FANTASTIC products to make truly FANTASTIC recipes!
My first recipe for Brunch Week is this recipe for French Toast Muffin Bites that we love to make for brunches. These little Muffin Bites seemed like a great choice to try with some of our sponsors products.
I used LorAnn Butter Vanilla Bakery Emulsion (don’t worry, plain Vanilla extract will work too – but that bakery emulsion took this recipe to literally the next level! WOW!), Dixie Crystals Sugar which is my favorite to buy and use, and Eggland’s Best eggs, which… yep, are the best IMHO.
Every bite of these delicious little French Toast Muffins are buttery, cinnamon, sugary bites of goodness. They are fantastic without syrup, but if the kids want some, don’t hesitate. It only makes them better.
I love eating them with a cup of coffee in the morning and they are the perfect size for a light breakfast to pair with my coffee.
I make big batches of these when I am serving them for brunch or a potluck. They are perfect because they are cheap, easy and delicious!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.
BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich from Girl Abroad.
Spicy Pimento Cheese Omelet from For the Love of Food.
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes (this one!)
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
BrunchWeek Fruits, Vegetables and Sides:
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Remember, this is only a list for today! MORE delicious recipes coming tomorrow and the rest of the week!
Did you miss any of my Brunch recipes?
- French Toast Muffin Bites
- Creamy Baked Cheesy Asparagus
- Cheesy Artichoke Bruschetta
- Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting
- Roasted Red Pepper Asparagus Mini Tarts
Our favorite muffin tin is this one.
French Toast Muffin Bites
These little French Toast Muffin Bites are packed with big flavor in every bite - buttery, cinnamon little bites of soft french toast goodness. Pair wonderfully with a big mug of coffee or a cup of tea. Great breakfast or brunch item.
Ingredients
- 6 cups cubed bread
- 1 cup milk
- 1/4 cup heavy cream
- 2 Tablespoons Sugar, Dixie Crystals
- 4 large Eggs, Eggland's Best
- 2 tablespoons LorAnn Butter Vanilla Bakery Emulsion, can substitute extract
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Prepare a muffin tin by spraying with cooking spray.
- In a large bowl, add the milk, cream, sugar, eggs, bakery emulsion (or extract), cinnamon and salt. Whisk well.
- Add the cubed bread and toss to coat completely.
- Scoop about 1/3 cup of mixture into each muffin cup.
- Bake for 25-30.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
Tara
Such cute little bites! My family would absolutely love these.
Wendy
Adorable little individual bread puddings. YUM
Christie
Oh my. These look so delicious! And I love that you drizzled them with syrup!
Liz @ Books n' Cooks
These look and sound wonderful. I’d love to try them, but you’re missing several ingredients in the ingredient list (emulsion, cinnamon, etc). Oops!
Nicole Cook
Wow, not sure how that happened. They were there originally, but somehow I either reverted back to an old draft before publishing or I somehow deleted them. Thank you for letting me know!! At any rate, they are back and thanks for the sweet words!! 🙂