Recipe: French Toast Muffins
Our Cinnamon Sugar gives these bread pudding like muffins just a hint of cinnamon-y sweetness. This recipe makes great use of leftover French bread.
Grease a muffin tin with cooking spray. Divide 1 Tbsp. of the Cinnamon Sugar evenly among the bottom of the greased muffin cups. Cut or tear the bread into 1-inch pieces and pack pieces into each muffin cup so each cup is full of bread. Whisk eggs, half and half, maple syrup, and extract together in a glass measuring cup. Pour mixture over each bread-filled muffin cup, dividing it as evenly as possible; the cups should be about half full of liquid. Cover muffin tin with plastic wrap and refrigerate for at least 2 hours or ideally overnight. Preheat oven to 375 degrees. Brush melted butter on top of each muffin. Sprinkle remaining 1 Tbsp. Cinnamon Sugar on top of each muffin, dividing it evenly. Bake for 25 min. until golden. Let cool a few minutes before serving.
Serve warm or room temperature with maple syrup.