French Toast Muffins

So here is the recipe some have been asking for.  These were very tasty.  I wish I would have soaked them overnight like it asks for but all in all very easy and so yummy! I will probably be making these again once Q gets home!

Ingredients:

1 load French Bread, cut and torn into small pieces (about 12 cups)

2 1/2 cups milk

6 large eggs

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter

1/4 cup light brown sugar

1/4 cup all purpose flour

1/8 teaspoon ground cinnamon

pinch of salt 

directions:

1. In medium bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon 

2. grease a 12 cup muffin pan.  Add about 1 cup of bread cubes to each muffin cup.  Carefully pour egg and milk mixture evenly over each muffin tin.  You may need to press down on the bread cubes after you pour a little mixture and then pour more.  Pour slowly or you will have a mess.  Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

3. When ready to bake, preheat over to 350.  To make cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon and salt.  Mix together with your hands, until you have a crumbly mixture.  Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

4. Bake for 25 minutes or until tops are golden brown.  Let muffins cool for 5 minutes.  Remove from pan and serve with butter and maple syrup, if desired.  

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