Saturday, December 5, 2015

Cinnamon French Toast Muffins

Jenna and I made these on the Sunday that we had to replace our water heater.  We had leftover dinner rolls from Sams club, so used those.  Next time I will over spray the pans since they tended to stick.  Very good.
Cinnamon French Toast Muffins

6 large eggs
2 cups whole milk
2 teaspoons ground cinnamon
1 tsp nutmeg
1 1/2 Tablespoons sugar
1 1/2 Tablespoons vanilla extract
14 cups cubed bread We used leftover bakery rolls

Preheat the oven to 350°F. Grease a muffin tin liberally with butter or cooking spray.

In a large bowl, whisk together the eggs, milk, cinnamon, nutmeg, sugar and vanilla extract. Add the cubed bread to the bowl and fold until combined and the bread has absorbed all of the liquid.

Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it.Beth got 15 muffins

Bake for 25 to 30 minutes(we had to add 10 minutes) until they’re slightly crisped on top and cooked throughout. Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out. Serve with syrup.

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