Ingredients
Scale
- 4 eggs
- 1 c. heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- nutmeg, whole, a few grates on a microplane
- 6 c. of thick, cubed bread – about 6–7 slices
Instructions
- Preheat the oven to 350°F and grease a muffin pan with butter or oil spray.
- In a large bowl, whisk together the eggs, heavy cream, vanilla, cinnamon, pumpkin pie spice and nutmeg.
- Gently fold in the cubed bread, mixing until combined and soaked through. Do not overmix. The bread can become soft and lose its structure, which is essential for fluffy french toast.
- Spoon the mixture into the muffin tins, filling each about 3/4 of the way full.
- Bake for 25-30 minutes, or until the tops are dry and they are cooked throughout.
- Let cool for at least 5 minutes while they return to their original size.
- Serve with honey or real maple syrup!