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Monday, November 29, 2010

French Toast Muffins

I took my casserole recipe and made it muffin style. The is perfect for a Mother's Day brunch buffet!

I think this would be the perfect breakfast for Christmas morning. You fix it the night before and pop it in the frig. Take it out the next morning and pop it in the oven. By the time all the presents are opened, the casserole is done! Yum!

12 sliced bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs
1 cup milk
1/2 cup maple syrup
Additional maple syrup

Arrange half of the bread cubes in a greased shallow 2-qt. baking dish.* Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup. You can also sprinkle with a little sugar and cinnamon!

*Arrange the recipe the same, but in muffin tins.

My son's french toast...
He was mad because the bread was so fresh
that it fell apart in the egg! LOL

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