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!
More Brunch Recipes
BrunchWeek Beverages:
Strawberry Frosé from Love and Confections.
BrunchWeek Egg Dishes:
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, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.
Spicy Pimento Cheese Omelet from For the Love of Food.
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
BrunchWeek Main Dishes:
Breakfast Pizza from Hezzi-D’s Books and Cooks.
BrunchWeek Fruits, Vegetables and Sides:
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
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
Ingredients
- 6 cups cubed bread
- 1 cup milk
- ¼ cup heavy cream
- 2 Tablespoons Sugar Dixie Crystals
- 4 large Eggs Eggland’s Best
- 2 tablespoons LorAnn Butter Vanilla Bakery Emulsion can substitute extract
- ¾ 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 ⅓ cup of mixture into each muffin cup.
- Bake for 25-30.
Liz @ Books n' Cooks
Thursday 10th of May 2018
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
Friday 11th of May 2018
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!! :)
Christie
Wednesday 9th of May 2018
Oh my. These look so delicious! And I love that you drizzled them with syrup!
Wendy
Wednesday 2nd of May 2018
Adorable little individual bread puddings. YUM
Tara
Monday 30th of April 2018
Such cute little bites! My family would absolutely love these.