Cream Cheese Strawberry French Toast Muffins

I really liked the idea of this recipe when I saw it. I even watched the video of it, but I wasn't so sure how it would taste or it would turn out.

I had to fix one minor issue making these, but it was super easy to fix. The original recipe called for cutting out a four inch circle out of the bread, but the bread I used was not big enough to get that size circle, so I just cut off the crust of the bread and used the whole piece.

I was pleasantly surprised how delicious these were. They tasted like french toast with a delicious cream cheese and strawberry filling. When I took them out of the oven they had a nice domed top, but as they cooled they sank in, but that is okay with me because it allowed them to hold a little bit more of the glaze.

Cream Cheese Strawberry French Toast Muffins

Ingredients:

• 2 tablespoon unsalted butter, melted
• 24 slices sandwich bread, 1-2 days old
• 3/4 cup half and half
• 3 tablespoon brown sugar
• 6 eggs
• 1 1/2 teaspoon vanilla extract

Filling

• 2 tablespoon sour cream
• 2 tablespoon granulated sugar
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 1 cup small diced strawberries

Topping

• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Glaze

• 1/2 cup powdered sugar
• 2 teaspoon milk

Directions:

1. Preheat the oven to 350º F.
2. Brush a muffin tin with the melted butter.
3. Cut the crust off of 12 slices of bread or if your bread is big enough cut out a 4 inch circle.
4. With the remaining 12 slices of bread cut out a 3 inch circle.
5. In a medium bowl stir together the cream cheese, sour cream, vanilla and sugar until smooth. Fold in the strawberries.
6. In a medium bowl whisk together the milk, brown sugar, egg and vanilla.
7. Dip the whole bread pieces or 4 inch round into the egg mixture and press into the bottom and around the sides of the muffin cups.
8. Divide the filling evenly between the muffins cups.
9. Dip the 3 inch circles into the egg mixture and place on top of the filling. Gently press the edges down into the bottom piece of bread, making sure the seal well.
10. In a small bowl mix together the brown sugar and cinnamon. Sprinkle generously on top of each muffin.
11. Bake for 25 minutes or until golden brown and crisp on top.
12. Let the muffins cool in the tin for about 5-10 minutes.
13. Carefully run a knife around the muffins and remove to a plate.
14. In a small bowl whisk together the powdered sugar and milk. If the glaze is too thick add a bit more milk, if it is too thin add a bit more powdered sugar. Drizzle the glaze over the muffins.

Enjoy!!!

Notes:
I used whole wheat sandwich bread.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 353
Total Fat		16.5g
Saturated Fat		8.5g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.5g
Trans Fat		0g
Cholesterol		147.3mg
Sodium		356.4mg
Potassium		591.1mg
Total Carbohydrates		46.1g
Dietary Fiber		2.2g
Sugars		24.9g
Protein		10.9g
Vitamin A 6.5% Vitamin C 12.5%
Calcium 37.4% Iron 11.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from OMG Chocolate Desserts.