Recipe Raspberry and white chocolate French toast muffins : Easy, Special and Delicious

Recipe Raspberry and white chocolate French toast muffins : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Raspberry and white chocolate French toast muffins. This Recipe Raspberry and white chocolate French toast muffins : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Raspberry and white chocolate French toast muffins was necessary 25m, cook 35m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Raspberry and white chocolate French toast muffins

Add a French toast twist to raspberry and white chocolate muffins with this easy recipe.

Raspberry and white chocolate French toast muffins


12 Ingredients












  • 8 slices brioche bread










  • 4 eggs










  • 1/2 cup pure cream










  • 1 cup milk










  • 1/3 cup caster sugar










  • 1 tsp vanilla extract










  • 1/2 tsp ground cinnamon










  • 1/2 cup plain flour










  • 1/2 tsp baking powder










  • 3/4 cup frozen raspberries










  • 1/2 x 180g block white chocolate, chopped










  • Extra 2 tsp caster sugar









  • Select all ingredients










3 Method Steps








  • Step 1


    Preheat oven to 160C/140C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.







  • Step 2


    Cut each brioche slice into 2cm cubes.







  • Step 3


    Whisk eggs, cream, milk, sugar, vanilla and cinnamon together in a bowl. Add brioche. Stir gently to coat. Set aside for 5 minutes to soak. Add flour and baking powder. Fold gently to combine. Fold in raspberries and chocolate. Sprinkle with extra sugar. Bake for 35 minutes or until muffins are golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve muffins warm or at room temperature.


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