Disclosure: thanks to the Cranberry Marketing Committee for sponsoring this post for cranberry French toast muffins. All thoughts and the sharing of the love of cranberries remain my own.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
So I have a lot of exciting things to tell you about today. I think you might first need to turn the oven on and get yourself the ingredients for these cranberry French toast muffins so that you have something to nibble on while you read, as otherwise you might get a bit hungry. I can assure you, they’re really good and very easy to make too.
These cranberry French toast muffins are also a bit of a clue on what I want to talk to you about. Cranberries!
In case you couldn’t tell from previous years, I love cooking with cranberries in all their forms. I have made everything from cranberry, chestnut and quinoa stuffed squash and cranberry-pomegranate-filled shortbread spiral cookies, cranberry ginger cordial and even cranberry gin.
Of course, one of the classic ways to enjoy cranberries is alongside your Thanksgiving meal as sauce/relish, like my healthier cranberry sauce.
But how about also enjoying them as part of a Friendsgiving? For people like us who don’t have family around, or just because, Friendsgiving is a great excuse to get together with friends this time of year. You can use cranberries to decorate, as well as eat, too!
I’ve been lucky enough to go to the cranberry harvest in Cape Cod a few times. Not only did we manage to pick up fresh cranberries straight from the source, but seeing the cranberry fields being flooded is a beautiful thing. The boys had such fun this year and my eldest was even tempted away from his beloved apple juice to cranberry juice.
Of course, I know not everyone will be able to visit a harvest. However, you’ll find fresh cranberries in store now, and frozen are available year round. Plus dried cranberries make a great snack, and are used in these tasty cranberry French toast muffins.
You’ll also be able to get lots more inspiration next week as we’re going to be talking cranberries all week long! I’m excited to not just be taking part in #CranberryWeek but to be hosting. There are over 50 great recipes coming, so be sure to follow #CranberryWeek all week long.
Hungry yet? As I said, if you didn’t make these cranberry French toast muffins before you started, you might need to now. They’re really easy to make and are great as a grab-and-go breakfast or snack. Plus they’d make a great brunch treat if you are hosting guests, being so easy to eat. Try them and you’ll see what I mean.
Try these other hand-held bites:
- Apple and bacon cornmeal scones
- Pumpkin cupcakes
- Apple and cheddar cheese Yorkshire pudding
- Plus get more breakfast and brunch recipes in the archives.
Cranberry French toast muffins
- 2 slices bread approx, depending on size of slices
- 2 eggs
- 1/2 cup milk 120ml
- 1/4 cup cream 60ml light/heavy, single/cream as you prefer
- 1/4 tsp ground cinnamon
- 1 dash ground ginger
- 1/2 tsp vanilla extract
- 1 tbsp brown sugar divided
- 4 tbsp dried cranberries divided
- Preheat oven to 375F/190C and lightly grease or line 6 muffin tins.
- Remove the crusts from the bread and cut into cubes.
- Whisk together the eggs, milk, cream, cinnamon, ginger, vanilla and 1/2tbsp sugar. Add the cubes of bread and press them down to ensure all are covered and soak up the egg-mix. Add 3tbsp of cranberries.
- Spoon the soaked bread and cranberries into the muffin tins, trying to divide the cranberries and bread evenly. Pour over any extra egg-mix. Top with the extra 1tbsp dried cranberries and 1/2 tbsp sugar.
- Bake for approx 25 minutes until the tops are lightly browned the egg mixture has set (it will puff up then reduce as it cools).
- Best enjoyed warm but also work at room temperature.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Remember to pin for later!