DORIS’S BRIOCHE FRENCH TOAST MUFFINS
For the holidays this year, we are pleased to introduce the Cranberry Orange Brioche– made with the decadence of butter and the festive zest of orange and cranberries. They are a delightful match for your morning coffee, and make a great addition to your holiday cheese spread.
Our new culinary ambassador, Doris Gnandt of Stock & Bones, has incorporated our new Cranberry Orange Brioche into this delicious French Toast Brioche Muffin recipe! Pick up a fresh Brioche loaf today and try her recipe below.
Brioche French Toast Muffins
- 6 large eggs
- 2 1/2 cups milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 Brioche loaf or Challah cut into 1” cubes,
- To create a more festive muffin, replace the vanilla and cinnamon with 1 tablespoon orange liqueur and the zest of one orange grated.
Preheat oven to 350 F.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
Coat a 12 cup muffin tin with non stick vegetable spray. Slowly add the cubed bread into the milk and egg mixture, tossing gently to ensure all the bread cubes are thoroughly coated. Allow the mixture to rest as the bread absorbs the liquid; covered with plastic wrap for a few hours or overnight.
When ready to bake evenly but loosely distribute the bread mixture among the muffin cups, filling about ¾ full. The bread puffs up while baking, but deflates when cool. Avoid having pieces jut out as they could overbake or burn.
Bake for about 20 – 25 minutes or until tops are lightly golden brown and the egg mixture set. Baking time will depend on the size of the muffin tins and your own oven.
Allow French toast muffins to cool for about 10-15 minutes in muffin pan before gently running a sharp knife around the rim to remove them. Serve with your favourite syrup or simply dust with powder sugar.
*The French toast mixture can also be tossed with your favourite dried fruits or nuts or even sautéed bacon bits prior to baking.