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French Toast Muffins...


Remember McGriddles? Well, technically I shouldn't say remember, since I was just assured that they are apparently still available at McDonalds. Regardless of my oblivion to the fast food culture, McGriddles were introduced in 2003. I know this because I had just started my Senior year of high school and the McGriddle was a huge deal... as displayed by my senior yearbook. By the way, thank you yearbook club. At the time, I thought it was ridiculous that they dedicated ten pages to the trends that were happening on the very day I was receiving my yearbook {duh yearbook, I know Paris Hilton is like, so hott right now}, but eight years later, I see what you were getting at, yearbook club... 

{did you know that itunes was also introduced that year? also, thanks to this interview with glamour magazine, i learned this morning that Cory Matthews is only 29 years old! There's hope for me yet ; )}

So, here's to you, 2003... a recipe for maple and sausage french toast muffins.


French Toast Muffins
makes: 6 muffins

  • 1 1/2 tsp. canola oil
  • 2 links italian sausage, removed from casing.
  • 5 whole eggs, beaten
  • 2 egg yolks
  • 1 cup cream
  • 1 1/2 cup whole milk
  • 1 1/2 tsp. vanilla extract
  • 1/4 cup maple syrup
  • 2 Tbsp. honey
  • 1/2 loaf white bread, cut into 1/2" dice
  • Cooking spray

Preparation

  • Have oven preheated to 350
  • In a medium sautee pan over medium high heat add the canola oil and the sausage, cook until the sausage is cooked through and browning. Break up into smaller pieces with your wooden spoon. When cooked, remove to a plate lined with a paper towel and allow to cool.
  • In a large mixing bowl, combine the eggs, egg yolks, cream, milk, vanilla extract, maple syrup and honey. Whisk together and make sure the custard is fully mixed.
  • Add the cubed bread, fold it into the batter, allowing every piece to absorb the custard. Fold in the cooked sausage.
  • Spray the insides of a jumbo muffin pan with cooking spray and divide mixture evenly in the pan.
  • Bake for 40-45 minutes, until the custard is set and the muffins have puffed up. Remove to a wire rack and allow to cool slightly. Serve warm with a drizzle of maple syrup if desired.
{recipe/photos via dude food}

enjoy...

2 comments:

Chon said...

i am loving your photos, they are very inspiring (and this one in particular yummy!)

danikreeft said...

these look amazing! thanks for sharing this, must try. now. xo.

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