A great option to make french toast is french toast casserole, where you layer pieces of bread and egg mixture in a casserole dish and bake it up, then spoon it out like a casserole. I’ve made them in the past, but to be honest, I find that the center of the bake is a little too eggy – that is, the proportion of crunch to soft/moist is too low. (Though I am thinking of making a version that dials up the crunch factor on top to get around this).
So rather than making one big casserole, I decided to make individual french toast muffins. And….well…..they worked! It was really handy being able to make 2 muffin trays (24) at the same time. And even better, I made most of it the night before then just assembled it in the morning.
Having said that though, there is no denying that Bacon and maple syrup catapults these into another universe. Come on, you know Bacon and maple syrup is a match made in heaven! Can you imagine it? Each bite is crunchy on the outside, soft and moist on the inside with little salty bursts of Bacon mixed with the warmth and sweetness of maple syrup. Bring it on!
Click here for the recipe: http://www.recipetineats.com/pull-apart-bacon-french-toast-muffins/