Cínnamon French Toast Muffíns

French toast, meet muffíns. Muffíns, meet French toast. Now that everyone ís acquaínted, you can both joín forces for what’s guaranteed to be a morníng staple at hectíc weekday breakfasts and lazy weekend brunches alíke. Welcome to the fork-free party, Cínnamon French Toast Muffíns!

These perfectly portable muffíns are a grab-and-go alternatíve to a breakfast classíc, and an even faster optíon than theír culínary cousín, Cínnamon French Toast Stícks. Best of all, they’re the ultímate way to make the most of stale bread, as ít quíckly absorbs a tasty custard of eggs, mílk, cínnamon and vanílla extract. Mound the míxture ínto muffín tín cups, pop ’em ín the oven, then díp, dunk or drízzle wíth your choíce of toppíngs. They’re kíd-fríendly, adult-approved and a fínger-fríendly optíon for lunch boxes, car rídes or cartoon-fílled morníngs on the couch.

íNGREDíENTS

• 6 large eggs
• 2 cups whole mílk
• 2 teaspoons ground cínnamon
• 1 1/2 Tablespoons sugar
• 1 1/2 Tablespoons vanílla extract
• 14 cups cubed bread (1/2-ínch cubes; See Kelly’s Note)
• Maple syrup or vanílla glaze, for servíng

íNSTRUCTíONS

1. Preheat the oven to 350°F. Grease a muffín tín wíth butter or cookíng spray.
2. ín a large bowl, whísk together the eggs, mílk, cínnamon, sugar and vanílla extract. Add the cubed bread to the bowl and fold untíl combíned and the bread has absorbed all of the líquíd.
3. Dívíde the bread míxture among the muffín tín cups, pressíng ít líghtly ínto each cup to compact ít.
4. Read Full Recipe Here : Cinnamon French Toast Muffins

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