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Mini Snickerdoodle French Toast

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Mini Snickerdoodle French Toast

Kim
The Cook
6 Servings
9 Ingredients
3 Comments

These freezer friendly Mini Snickerdoodle French Toast are the perfect kid-friendly breakfast and full of holiday cookie flavor. Ideal to serve at a holiday brunch or on any busy morning.

Read More
6 Servings
9 Ingredients
3 Comments

Ingredients

  • 2 cups Milk
  • 6 individual Egg
  • ⅓ cups Maple Syrup
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Cinnamon #1
  • 12 cups dice Sourdough Loaf
  • 1 tablespoon Butter
  • 1 tablespoon Sucanat
  • 1 teaspoon Cinnamon #2

Containers

Supplies

  • Muffin Tins
  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large mixing bowl whisk together milk, eggs, maple syrup, vanilla, and cinnamon #1. Stir in bread.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large mixing bowl whisk together milk, eggs, maple syrup, vanilla, and cinnamon #1. Stir in bread.
  2. Cover with plastic wrap and refrigerate for up to 12 hours.
  3. Grease muffin pan well with butter. Fill with bread mixture.
  4. In a bowl, combine sucanat and cinnamon #2. Sprinkle cinnamon mixture over top of the French toast.
  5. Bake at 350 for 25 minutes until baked through and lightly browned.
  6. Cool 5 minutes and serve with extra maple syrup and butter if desired.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 mini muffins
Amount Per Serving
Calories
269
Total Fat
9g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
237mg
Sodium
279mg
Total Carbohydrates
33g
Fiber
1g
Sugar
17g
Protein
12g
WW Freestyle
8

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, fall, winter, spring, summer, nut-free, kosher, kid-friendly

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, fall, winter, spring, summer, nut-free, kosher, kid-friendly

3 Comments

Join the discussion

  1. 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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