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Mini Snickerdoodle French Toast

These mini French Toast breakfasts are kid friendly and full of holiday cookie flavor. They are perfect to serve at a holiday brunch or on any busy morning.

Mini Snickerdoodle French Toast

Author/Source:  

Kim @ onceamonthmeals.com, adapted from Two Peas and Their Pod

Ingredients:

  • 2 cups whole milk
  • 6 large eggs
  • 0.33 cup maple syrup
  • 1 Tablespoon vanilla extract
  • 1 teaspoon cinnamon #1
  • 12 cups cubed sourdough bread
  • 1 Tablespoons sucanat
  • 1 teaspoon cinnamon #2 (for topping)
  • 1 Tablespoons butter (for pan)

Directions:

In a large mixing bowl whisk together whole milk, eggs, maple syrup, vanilla, and cinnamon. Grease muffin pan well with butter. Place 1 cup of bread into each cup of the muffin pan. Carefully pour the milk/egg mixture over the bread, pressing down the bread if necessary. Cover French toast with plastic wrap and refrigerate for 12 hours. Remove from refrigerator. In a small bowl, combine sucanat and cinnamon #2. Sprinkle cinnamon sugar mixture over top of the French toast. Bake 25 minutes at 350 degrees until baked through and lightly browned. Cool 5 minutes and serve with extra maple syrup and butter if desired.

Freezing Directions:

Bake as directed above. Cool French toast completely on a wire rack. Divide among freezer bags, label, and lay flat to freeze. TO SERVE: Reheat in microwave for 30 seconds. Serve with extra maple syrup if desired.

Servings: 12 muffins


**conversion chart image provided by Erik Spiekermann

2 Responses to “Mini Snickerdoodle French Toast”

  1. Jen says:

    These came out great! I used some leftover egg bread that I had instead of the sourdough and they were really yummy and custardy. I also didn’t think to mix them last night so I just let them sit for 30 min before baking. Finally, I was trying to entice my picky eater to eat them, so I called them “cupcakes” and drizzled them with a quick icing of powdered sugar, a little maple syrup and a tiny drizzle of milk just to make it syrupy. Unfortunately, the kid still wouldn’t eat them but hubby and I loved the glaze ourselves!

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