French Toast Bread Pudding Muffins

Last month, Stacey made the trip from the cities to visit for the weekend.  We invited her down since we needed help with hostessing at my dad's retirement party.  I like to try out new recipes when she is visiting. It's a change for me to cook for more than two, and since Stacey doesn't cook much, it's extra fun for me to make different types of recipes.

Since we were gong to have a busy schedule with my dad's party, I really had to take the opportunity to make something fun for breakfast.  I new it was going to be the muffins I had found on Pinterest. Heather's French Press had shared French Toast Bread Pudding Muffins. That's right. All that breakfast goodness put into a muffin.

They are delicious. Moist. So much breakfast goodness baked into one little cup!  We did have a little problem with the bread pudding sticking to the paper liner, so next time I think I will try greasing the muffin tin. My other tip for you is, while the muffins are baking, make some bacon!

French Toast Bread Pudding Muffins (Adapted from:  Heather's French Press)

1 loaf English Muffin Toasting Bread
4 eggs
2 cup milk (I use 2 %)
1/2 cup maple syrup
2 tsp. vanilla
1/2 tsp. cinnamon

Cut loaf of bread into small cubes; put in medium bowl.  Set aside.  In another bowl, whisk eggs, milk, maple syrup, vanilla, and cinnamon. Pour egg mixture over bread cubes. Let set 15 to 30 minutes, or until most of the egg mixture has been absorbed.

Preheat oven to 325 degrees. Line muffin tins with paper liners, or grease tins. Fill each tin 1/2 to 3/4 full.  Bake for 30 minutes. Remove from oven and let rest for 5 minutes.

Enjoy!! 


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