Cubes of Challah bread soaked in a custard made rich from eggs, half and half and a generous drizzle of Texas honey, combined with the essence of fresh orange zest plus pure orange and vanilla extracts – brunch just got interesting!
We have a number of recipes for French Toast, it’s a favorite in our family. On a recent trip to Birmingham the littlest member of our family helped me make our Orange Scented French Toast for breakfast. Then shortly after her Mom gave me the inspiration to transform it into individual servings by baking the French Toast in muffin tins.
So let’s start with our basic French Toast recipe, adding a touch more half and half. Whisk together with whole eggs then add the notes of citrus and a touch of sweet from honey. Add depth to those flavors with both pure vanilla and orange extracts.
And for the best French Toast, we always grab a beautiful braided loaf of Challah bread.
Toss the cubes of bread in the custard mix, pile high in muffin cups and top with a sprinkling of sugar. Then bake until the custard is gently set and the bread is puffed and lightly golden.
Serve with a warm touch of maple syrup and brunch is completely wonderful!
French Toast Muffins
1 large loaf challah bread
6 extra large eggs
2 cups half and half
Zest of 1 large orange
1 teaspoon pure vanilla extract
½ teaspoon pure orange extract
2 tablespoons good quality honey
½ teaspoon kosher salt
Sugar for sprinkling the tops
Warm maple syrup for serving
Preheat the oven to 350-degrees. Slice the challah bread into cubes, about one inch square. If the bread is really soft and fresh, spread the cubes out in a single layer to air dry for an hour or two. Drier bread will soak up more of the custard base.
To make the custard base, combine the eggs, half and half, orange zest, vanilla extract, orange extract, honey and kosher salt in a large bowl. Whisk to blend well.
Toss about ¼ of the cubed bread into the custard, letting the bread soak for a few minutes.
Transfer the soaked bread cubes to the muffin cups, tucking the bread into each cup. Continue with the remaining bread, soaking the cubes until all the muffins cups are full and stacked. You might have some extra bread cubes left over.
Bake in a 350-degree oven for 20 minutes until the muffins are lightly browned and the custard is set.
Serve warm with maple syrup.
Makes 12 muffins. *We used Silpat’s muffin mold, great for easy release of egg dishes. If you use a traditional muffin pan, either line the cups with parchment paper liners or spray well with a cooking spray.
Raw, unfiltered, unpasteurized Texas Honey by Desert Creek Honey is a luscious additon to so many dishes, including our French Toast Muffins. https://amzn.to/4joFd4P
French Toast Muffins
Equipment
- Muffin pan with 12 cups*
Ingredients
- 1 arge loaf challah bread
- 6 extra large eggs
- 2 cups half and half
- Zest of 1 large orange
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure orange extract
- 2 tablespoons good quality honey
- ½ teaspoon kosher salt
- Sugar for sprinkling the tops
- Warm maple syrup for serving
Instructions
- Preheat the oven to 350-degrees. Slice the challah bread into cubes, about one inch square.
- If the bread is really soft and fresh, spread the cubes out in a single layer to air dry for an hour or two. Drier bread will soak up more of the custard base.
- To make the custard base, combine the eggs, half and half, orange zest, vanilla extract, orange extract, honey and kosher salt in a large bowl. Whisk to blend well.
- Toss about ¼ of the cubed bread into the custard, letting the bread soak for a few minutes.
- Transfer the soaked bread cubes to the muffin cups, tucking the bread into each cup. Continue with the remaining bread, soaking the cubes until all the muffins cups are full and stacked. You might have some extra bread cubes left over.
- Sprinkle the tops of each muffin with sugar.
- Bake in a 350-degree oven for 20 minutes until the muffins are lightly browned and the custard is set.
- Serve warm with maple syrup.
