This probably sounds crazy but last week’s brown sugar muffins tasted exactly like french toast. Three bites into my first muffin and I couldn’t get my favorite brunch food out of my head. I’d been planning on doing a french toast taste test in the near future but my muffin experience convinced me to move up the date. This weekend I stocked up on bread, eggs, cinnamon and maple syrup and dove right in!
Unlike my last taste test with mug brownies where they all looked quite similar and fit into mugs, I thought I would branch out a little bit to try french toast in three very different mediums.
Growing up, pastries for breakfast on weekends was a must. This was likely a habit my parents picked up when we lived in Europe and brought back with us to Canada. Although I don’t eat ‘pain au chocolat’ (or as I’ve learned to call it ‘chocolate croissant’) every weekend, I do occasionally treat myself to a fresh baked breakfast pastry. or two. If you are looking to impress houseguests (or your roommates), I highly recommend picking up a pack of four frozen chocolate croissants from Trader Joe’s. Before bed you put them out on a baking sheet to let them rise overnight. In the morning, pop them in the oven and voila: fancy breakfast.
If any of the croissants make it to day two, jazz them up with this recipe for ‘Pain au Chocolat French Toast’. I made my batch with regular croissants because that’s what I had on hand but I can only imagine how much more decadent they would have turned out with chocolate. What I loved about this french toast was the lingering taste of citrus in every other bite, a result of the orange zest in the batter. As a note, stovetop french toast can be time consuming so keep this for small groups.
Although my brown sugar pecan muffins evoked french toast flavor memories, I thought it would be fun to try out an actual french toast muffin recipe. I cut the eggs in the recipe from six to five because my first batch turned out far too egg-y. Besides that these muffins were a big hit! I would say that while the top was nice and crispy, the body of the muffin stayed wet so these should probably be eaten with a knife and fork.
I consider myself a morning person but when I know I’m hosting brunch at my place, this is my go-to french toast style because it frees up my hands (and my time) to prep the rest of the meal. I’m not feeding the neighborhood so I tend to halve this recipe and it still seems to feed plenty of people. The pecan topping gets nice and crunchy but the batter soaked middle remains super moist. Unlike stovetop french toast, this baked version is great for big groups because it involves so little work on the morning of the brunch.
What is your favorite way of eating french toast?