Isabella Moig's Cappuccino Muffin French Toast Recipe
Isabella Moig's Cappuccino Muffin French Toast / Photo by Kathy Pitout Photography
“I started baking with my gran when I was 8 years old and our favourite thing to bake was muffins. I started doing work experience at a café and the first thing I was taught to make was this cappuccino muffin French toast, we used muffins that were left over from the morning to make this dish and it very quickly sold out. It was a unique and new idea that I had never seen before and it intrigued me to learn more unique food variations that would help save money and still be delicious. This dish made me realize cooking was not just the boring stereotype chicken and rice on a plate, food could be adapted and changed with the use of your imagination to create something captivating and new to the eye. This dish symbolizes a moment in my life where I realized I could express my ideas and creative thinking through the hobby I loved the most and could create a future for myself doing what I love without having to belittle and dull my personality in doing so.”
This cappuccino muffin French toast recipe by student chef Isabella Moig, turns a childhood love of baking into a creative brunch dish with personality. Inspired by muffins, café work experience and the idea of reducing waste by transforming leftover bakes, the recipe combines cappuccino-style muffins, eggy French toast and crispy bacon for a memorable sweet-and-savoury plate.
A creative student chef recipe inspired by baking, cafés and French toast
Makes: 10 - 12 muffins
Ingredients
375g Champagne Valley cake flour
5ml baking powder
180g white sugar
Pinch of cinnamon
125g melted butter
250ml full cream milk
50ml Millac Gold cream
1 Midlands egg
5ml vanilla extract
150g Semi sweat chocolate chips
Non-stick cooking spray
10g chocolate chips for on top before baking
5 Midlands eggs
Pinch of cinnamon and sugar mixture
200g pack of bacon
METHOD
Muffins
Sift your Champagne valley flour into a large bowl and add your baking powder.
Add your white sugar and cinnamon.
Add your ground coffee granules and mix your dry ingredients together.
In a saucepan on medium heat add your butter and stir occasionally until melted.
Take your butter off the heat and slowly add in your milk and Millac Gold cream.
Once that mixture has cooled down add your midlands egg and Vanilla extract.
Pour your butter mixture into the dry ingredients and mix.
Once the mixture is combined add in your chocolate chips and mix.
Spray your muffin tins with non-stick cooking spray.
Spoon the mixture equally into the tins, and top with the extra chocolate chips.
Bake at 180 ̊C or until fully risen.
French Toast
Crack the 3 Midlands eggs into a bowl and whisk.
To the mixture add a pinch of cinnamon and sugar and whisk.
Cut the muffins into three slices, horizontally.
Coat the muffins in the egg mixture and fry on both sides for 1 minute in a pan on high heat.
In a new pan fry your bacon till crispy.
Top your French toast with bacon or any other preferred topping.
FAQs
1. What is cappuccino muffin French toast?
Cappuccino muffin French toast is made by baking cappuccino-style muffins, slicing them, dipping them in an egg mixture and frying them like French toast.
2. Who created this cappuccino muffin French toast recipe?
This recipe was created by student chef Isabella Moig and shared by Jackie Cameron School of Food & Wine.
3. What makes this recipe creative?
The recipe turns muffins into French toast, showing how leftover bakes can be adapted into something new, delicious and visually appealing.
4. What allergens are in this recipe?
The recipe contains cow’s milk or lactose, eggs and wheat or gluten.
5. Can I change the topping?
Yes. The recipe suggests crispy bacon, but it also notes that you can use another preferred topping.