Gray's Journal

Monday, December 3, 2018

A Perfect Holiday Breakfast Treat: Graylyn's French Toast Muffins

Chef Rollins has prepared the perfect sweet treat for your holiday table! These Graylyn french toast muffins are likely steal the show of any holiday breakfast or brunch. An added bonus? They make great gifts for friends and family. We’ve rounded up everything you need to make a dozen large muffins in just an hour! (Note: you will need to prep the bread cubes and refrigerate them sit overnight) 


1 pound loaf of Texas toast bread, diced into one inch squares
8 eggs
2 cups milk
1-½ cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
2 cups brown sugar
3 tablespoons light corn syrup
1 cup of granola raisins


1. Set the cubes of bread in a container. In a large bowl, beat together 1 cup of brown sugar, eggs, milk, cream, vanilla extract and cinnamon. Pour over bread cubes, cover. Refrigerate overnight. 

2. The next morning, preheat oven to 350. In a small saucepan, combine butter, the other cup of brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

3. Scoop bread mixture into buttered muffin pan and top with granola. 

4. Bake uncovered, for 45 minutes. 



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