Description
These pumpkin french toast muffin cups combine the flavors of pumpkin pie and french toast in a portable breakfast. You can make them ahead for busy mornings.
Ingredients
Scale
- 6 cups cubed day-old bread
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup milk
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: maple syrup for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Divide the bread cubes evenly among the muffin cups.
- In a bowl, whisk together pumpkin puree, eggs, milk, brown sugar, pumpkin pie spice, vanilla, and salt.
- Pour the mixture over the bread cubes, pressing gently to soak the bread.
- Bake for 18-20 minutes until set and golden.
- Let cool for 5 minutes, then remove from tin. Serve warm with maple syrup if desired.
Notes
- Use stale bread for best texture.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg