It's a super chilly spring morning today and I wanted to make something quick and easy for breakfast that the kids can grab and go to my son's soccer game. These little muffins are super moist, sweet and yummy and they are just as good without syrup as they are with. What a perfect breakfast treat. I'm packing up a bunch of these to take to the game for any other parents who would like a sweet bite with their coffee as we freeze together on the soccer field.
12 small rolls like hamburger rolls or 18 slices of bread torn into small pieces
3 tablespoons brown sugar (plus a little extra for sprinkling)
3 tablespoons white sugar
1 1/4 cup of milk
2 teaspoons of vanilla
2 tablespoons cinnamon
pinch of salt
Preheat oven to 350 degrees F. Grease 2 muffin tins (24 muffins in all) generously with non-stick cooking spray. In a large bowl beat the eggs until fluffy. Add the sugars, milk, vanilla, cinnamon and salt and mix together until well combined. Add the torn bread pieces into the egg mixture and stir until coated well. Let the mixture stand so the bread can soak up all the egg mixture, about 3 minutes. Spoon french toast mixture into greased muffin tins filling each cup up at least 1/2 full up to 3/4 full. Sprinkle the tops of each muffin with some brown sugar. Bake muffins for 25 minutes until golden brown. Drizzle with maple syrup and serve hot.
**This is not a like a cake muffin but rather like a super moist french toast casserole in muffin form.