Mixed Berry French Toast Bites
Making French toast for the family can be a tedious task. Everyone usually eats at different times, with the cook being the last to enjoy breakfast. These French toast bites take just 5 minutes of active prep, while they bake in under 20 minutes. French toast doesn’t just have to be a weekend treat, you can whip these together on any weekday. They’re great for on-the-go (sans maple syrup) or serving up to 6 people at once.
Choose your bread wisely
For this recipe — and all French toast in general — I prefer to use a sourdough loaf. Something about the tanginess of a fresh sourdough loaf gives life to an otherwise very sweet breakfast dish. Another option is to choose a French bread loaf. Depending on the type of bread you choose, you may want to slightly adjust the wet ingredients in this recipe.
- Rustic Boule Sourdough Loaf: This is the type of bread specifically used for this recipe. How many times have you bought a fresh rustic loaf only to use a few slices with a meal? This is a great opportunity to “upcycle” the remaining loaf.
- Rustic French Loaf: Typically about 14 oz, so you might need to get two and use half of the second. You’ll get a similar same texture as the sourdough boule, so keep the wet ingredients the same.
- Sliced Sourdough Loaf: If you end up using sliced bread, you’ll want to reduce the wet ingredients to 1/3 cup of yogurt and 1/3 cup of milk. This is to accommodate for the softer crust and supple bread. You don’t want to end up with mushy bread.
Remember, you can always add in more wet ingredients, but you can’t take them out. Always start with less than what you anticipate. Should you need more, add in whole milk or half-and-half 2 tbsp at a time until the bread is evenly coated.
Preparing the night ahead
An easy way to have this breakfast dish ready in the morning is to prepare it the night before. This works best if you have a one- or two-day-old loaf, which allows it more time to soak in all of the wet ingredients. Depending on how much space you have in your fridge, there are a few options to preparing your French toast bites the night before.
- Day-old bread: as long as the bread isn’t crunchy, use the original recipe. If you find that the bread is a little too dry, add an additional 1/4 cup of milk to the wet ingredients.
- Muffin tin: given that you have room in your fridge, you can prepare the recipe up until it’s time to bake. Tightly cover the muffin tin with plastic wrap and store in the fridge overnight. When you’re ready to bake, let the muffin tin sit out at room temperature while the oven preheats. Add 5 minutes to the baking time.
- For smaller spaces: If you don’t have room for a muffin tin in your fridge, you can use a large mixing bowl. After combining the bread with the wet ingredients and berries in a large bowl, cover with plastic wrap and store overnight. In the morning, scoop the French toast mixture into a degreased muffin tin while the oven preheats.
- 1 loaf sourdough bread (22 oz), about 8 cups
- 2 eggs
- ⅔ cup yogurt
- ½ cup whole milk or dairy-free substitute
- 2 tbsp sugar
- 1 tsp vanilla
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tbsp unsalted butter, melted
- 1 cup fresh or frozen blueberries
- Maple syrup
*Optional confectioners sugar
- Preheat the oven to 350º F.
- Slice French bread into one-inch cubes and place in a large bowl.
- In a medium mixing bowl, whisk together eggs, yogurt, and milk until smooth.
- Melt the butter and slowly pour into the wet ingredients while continuing to whisk.
- Stir in vanilla, sugar, nutmeg, and cinnamon.
- Pour half of the wet ingredients over French bread cubes and gently toss together. Repeat with the remaining wet ingredients.
- Gently fold in berries, ensuring that they’re evenly distributed.
- Degrease muffin tin using non-stick spray.
- Using a ½ cup measuring cup, scoop the French toast mixture into each well of the muffin tin, gently packing it in using the back of the measuring cup. You may have extra French toast mix, in which case you can use a second muffin tin and bake alongside the first tin.
- Bake uncovered for 18 minutes.
- Place the muffin tin on a cooling rack and let sit for 3-5 minutes.
- Using a spoon, slide the French toast bites out of the muffin tin.
- Dust with confectioners sugar and drizzle with maple syrup. Or, enjoy on-the-go as-is.