Made With
Potato BreadIngredients
Butter or Cooking Spray
6 Large Eggs
2 Cups Whole Milk
2 Teaspoons Ground Cinnamon
1 1/2 Tablespoons Sugar
1 1/2 Tablespoons Vanilla Extract
1 Loaf Martin's Potato Bread (cut into 1/2-inch cubes)
Maple Syrup, for serving
Vanilla Glaze, for serving (recipe follows)
Serve: 6 (makes 12 muffins)
Directions
Step 1
Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray.
Step 2
On a baking sheet, arrange the cubed bread and bake for 3-4 minutes until slightly dried out. (This is an important step to ensure the muffins do not become soggy when the liquid is added).
Step 3
In a large bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract.
Step 4
Add the (lightly toasted) cubed bread to the bowl and fold until combined and bread has absorbed the liquid.
Step 5
Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it.
Step 6
Bake French toast cups for 25 to 30 minutes until slightly crisp on top and cooked throughout.
Step 7
Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve topped with maple syrup or vanilla glaze.
To make Vanilla Glaze:
Mix together 1 cup Confectioner’s Sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk.
