Mini Snickerdoodle French Toast

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
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 French toast completely on a wire rack.
7. Divide among freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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
2. Reheat in microwave for 30 seconds.