Servings 12 muffins
Ingredients
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 1/2 Tablespoons sugar
- 1 1/2 Tablespoons vanilla extract
- 14 cups cubed bread (1/2-inch cubes; See Kelly’s Note)
- Maple syrup or vanilla glaze, for serving
Instructions
- Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray.
- In a large bowl, whisk together the eggs, milk, cinnamon, 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.
- Bake the French toast cups for 25 to 30 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 and serve topped with maple syrup or vanilla glaze.
Notes
- Any type of bread will work, but slightly stale bread is best, as it'll easily absorb the liquid.
- You can prep these and leave the muffin tin in the fridge overnight. However, you may have to bake them slightly longer if they start at a cold state.
- To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. To reheat, simply warm them in the oven or microwave.
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