My boys have been on a breakfast food kick lately. They will eat it for any meal. Last night I decided to make french toast in muffins using up all of our leftover bread. It was really a win because I served it with A LOT of bacon and because the leftovers went into the fridge for the kids to use for actual breakfast for the rest of the week! You can use any berry you like for this recipe, but I happened to have a bag of frozen raspberries in my freezer. Speaking of freezers, these muffins also freeze great for use later!
Raspberry French Toast Muffins
12 cups cubed bread. (I used mostly whole grain and a few extra hotdog/hamburger buns)
1 1/2 cups milk
1 1/2 teaspoons cinnamon
1 tablespoon vanilla extract
1/3 cup sugar
1/4 tesaspoon salt
2 cups frozen raspberries (or other frozen small berries)
Preheat oven to 375 degrees. In a large mixing bowl, whisk together milk, eggs, cinnamon, vanilla, sugar, and salt. Add bread cubes and gently fold together until all the liquid is soaked up. Gently fold in raspberries. fill each muffin tin with a heaping 1/3 cup of bread mixture. Bake for 30 minutes or until set. Serve warm or let cool and store in the refrigerator or freezer for later use.
Yield: 12 muffins