Telluride is located in the rugged and wild San Juan Mountain Range in Southwest Colorado. I believe it is one of the most magical landscapes in America. Not only are you surrounded by 14,000 ft peaks (14ers as we Coloradans fondly call them) and stunning vistas, but you have access to world-class festivals, dinning, music, and skiing.
Since being here, I can already feel myself readjusting to a slower pace. Focusing more on physical activity outdoors and cooking at home rather than eating out. The city is a dangerous place for me because as a social butterfly, I am easily lured out of my home by promises of tacos or happy hour. Obviously, that has taken a toll on my waistline, and after hitting 30 this past June - well, let's just say it hasn't been pretty.
This past Sunday, we got a bit of snow which had me in cozy, comfort food kind of mood. So we decided to make Baked French Toast Muffin Cups. Rather than cooking them in a pan, I put them in a muffin tin so that later this week Mike could heat up the leftovers for work. I am pretty happy with the results, and they are IMO just as good as any brunch spot.
Baked French Toast Muffin Cup Recipe
3 large eggs
1/2 cup of vanilla almond milk
2 T melted butter
1 T light brown sugar
1 T granulated sugar
2 t cinnamon
2 t vanilla extract
1 t nutmeg
Pinch of allspice
6 slices of whole-wheat or whole-grain bread, diced into 1 inch cubes
1. Preheat your oven to 350F. Spray a non-stick spray onto your regular muffin pan or use liners. I really like these silicon liners. They make for quick and easy clean up.
2. Add the first nine ingredients to a large mixing bowl and whisk to combine.
3. Add the bread and toss gently in the egg mixture to coat evenly. Let the bread rest for about 5 minutes, allowing all of the liquid to be absorbed.
4. Evenly spoon bread mixture into 8 of the 12 muffin cavities. Depending on the thickness of your bread, the cavity should be 3/4 to all the way full. Just try not to let it overflow or you might have a messy clean up, and anything over the top could burn.
5. Bake your muffins for about 25 minutes or until they look golden brown. You want your muffins to look "set" rather than still sticky with batter. Just use your best judgment. I sometime will even just lightly pat the top of baked goods to see how they respond. It might not be scientific, but guess who doesn't care?
6. Allow your French Toast muffins to cool for about 10-15 minutes on a rack on in the pan. Then gently dislodge your muffins by running a knife around their rims. Plate, and then serve with syrup. I dusted mine with powdered sugar as well, but that is completely up to you!