Makes 18 Muffins
I love cranberry muffins or scones therefore when I tried making this one with Brioche bread I bought at cobs I was pleasantly surprised how good them made French toast taste. I love finding different ways to make traditional French toast and this one is out there.
Ingredients
6 large eggs
2 cups milk
½ cup whole cream
1/3 cup sugar
1 tbsp vanilla
1 tbsp maple syrup
1 tsp ground cinnamon
¾ cup dried cranberries
1 loaf Brioche bread
Cooking spray
Maple syrup
Icing sugar
Directions
Whisk together eggs, milk, cream, sugar, vanilla, maple syrup, cinnamon and cranberries in a coverable mixing bowl
Chop bread into 1 inch cubes and place into egg mixture
Toss everything together to ensure all the bread is coated with egg mixture
Cover bowl and refrigerate at least three hours but best overnight
When ready to bake preheat oven 350°F
Spray muffin tins with cooking spray
Divide bread mixture among the muffin cups, filling about ¾ full
Pour water into any empty cups
Bake for 20 – 25 minutes until tops are lightly golden brown and egg mixture has set
Bread will puff up while baking and deflates as it cools
Let muffins cool for 15 minutes, then run a spoon around the rim to lift the muffin up
Serve with a dusting of icing sugar and some syrup
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