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Raspberry and white chocolate French toast muffins
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elevate raspberry white chocolate muffins with a decadent French toast twist.
Ingredients:
  • 8 slices brioche bread
  • 4 eggs
  • 126.25 gm pure cream
  • 257.50 gm milk
  • 70.95 gm caster sugar
  • 4.40 gm vanilla extract
  • 1.25 gm ground cinnamon
  • 125.00 ml plain flour
  • 2.00 gm baking powder
  • 187.50 ml frozen raspberries
  • 1/2 x 180g block white chocolate, chopped
  • Extra 10.00 gm caster sugar
Instructions:
  • Preheat your oven to 160C (140C fan-forced) and line a 12-hole muffin pan with paper cases.
  • Dice the brioche slices into 2cm pieces.
  • In a bowl, combine eggs, cream, milk, sugar, vanilla, and cinnamon. Add brioche and stir gently to coat. Let it soak for 5 minutes. Fold in flour and baking powder gently. Mix in raspberries and chocolate. Sprinkle with extra sugar. Bake until golden and firm for 35 minutes. Rest in pan for 5 minutes then transfer to a wire rack to cool. Serve warm or at room temperature.

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