Boating Recipes – French Toast Muffins



Sometimes the anchorage is just too perfect to leave, here’s a way to keep the pick on the seabed. The recipe is fast, easy, do-able even on a boat (if you have an oven), the French toast is slightly chewy and lightly crisped on the outside, and remains soft in the interior. Make sure to spray your muffin pan very, very well with cooking spray so the French toast doesn’t stick. It’s a great recipe for brunch, a holiday breakfast, and they’re portable for eating breakfast on-the-go.


For the muffins:

1 loaf French bread, cut into 1/2″ cubes

6 eggs

2 cups milk

1 Tablespoon vanilla extract

1 teaspoon apple cinnamon

2 Tablespoons of  sugar


For the streusel:

1/4 cup cold butter cut into pieces

1/4 cup light brown sugar

1/4 cup all purpose flour


  • In a large bowl whisk together the eggs, milk, vanilla extract, apple pie spice, and sugar. Toss in the cut bread and stir well to combine. Place in a bowl and chill overnight.
  • To make the streusel in a food processor or in a bowl with your hands mix all of the streusel ingredients until they form small pebbles. Chill the streusel overnight as well.
  • In the morning preheat your oven to 180°C. Spray a muffin pan with non stick spray and divide the filling into the pan. Top each muffin with streusel. Bake for 25-30 minutes or until golden brown. Allow the muffins to cool in the pan for 5-10 minutes before serving.
  • Drizzle with maple or top with butter if so desired.