Hawaiian Roll French Toast Muffins with Apple Cider Syrup
Whether you make these Hawaiian Roll French Toast Muffins for brunch or you call them individual bread puddings and make them for dinner, you can't go wrong. The apple cider syrup sets them off beautifully, too. All ounce measurements are for weight, not volume.
¼teaspoonapple pie spice(or pumpkin spice or cinnamon)
pinchsalt
Instructions
For the Muffins
Separate the rolls and place them on a rack. Bake at 200F for about 45 minutes, or until dry.
Remove from the oven and let cool.
Set a rack in the center of your oven and preheat to 350F.
In a large bowl, combine milk, buttermilk, sugar, eggs, salt and spice. Whisk until well-combined.
Poke the rolls all over with a skewer then put them all in the bowl with the custard. Make sure all are well-coated, and then leave them to soak for 45 minutes, moving them around every few minutes to make sure they all get some time under the custard.
Spray a 12-cavity muffin tin lightly with pan spray. Place one soaked roll in each cavity. There will be some custard left in the bowl. Evenly distribute that among the cavities and allow the rolls to soak an additional 15 minutes.
Top each roll with 1 Tablespoon of streusel. (See Note)
Bake for 10 minutes. Rotate the pan and bake an additional 10 minutes until the rolls are puffed and the streusel is a light golden-brown.
Remove to a rack to cool (leave muffins in the tin until they have cooled significantly to warm)
For the Apple Cider Syrup
Place all ingredients in a heavy-bottomed saucepan.
Bring to a boil, stirring occasionally. Adjust the heat to maintain a low boil, and reduce by about 2/3. The syrup will seem thin but will thicken as it cools.
If you reduce the syrup so much it turns to jelly once cool, just add a touch more apple cider and reheat to melt.
Serve warm and store extras in the fridge for up to 5 days. Reheat to serve.
Notes
If you like a ton of streusel, go ahead and double all the amounts to 6 oz flour, 6 oz powdered sugar, 4 oz softened butter, a heavy pinch of salt and about 1/2 teaspoon apple pie spice.