French Toasties (The Freezable Breakfast Heroes)

I'm not going to lie here. This recipe was adapted from one of my new favorite cookbooks, Muffin Tin Chef by Matt Kadey. Well...more like "copied" from minus a few very minor details. What I love about the book is that the author was nice enough to label his recipes with "V" for vegetarian, "G" for gluten-free, and "F" for my favorite...freezable. Nearly perfect, per-portioned, freezable meals I can pop into the microwave? Yes, please!

These mini french toasts taste even better dipped in syrup, or baked with chocolate chips or berries.

French Toasties

Adapted from Muffin Tin Chef by Matt Kadey
Prep: 15 minutes  Cook: 20 minutes  Total: 35 minutes + 10 minutes to cool  Makes: 9-12 "toasties"
 

Equipment:
medium sized muffin pan (greased with butter, or sprayed with oil), serrated 
knife (bread knife), large bowl, whisk (or fork), spoon      

Ingredients:
6 slices bread, cut into 1-inch cubes
3 large eggs
1/3 cups plus 2 Tbsp milk
1 Tbsp sugar
1 tsp vanilla
1 tsp cinnamon




1. Preheat oven to 350 F. In a large bowl, beat eggs lightly, then gently beat in milk, sugar, and cinnamon.

2. Add cubed bread to the egg mixture. Stir gently until bread cubes are nearly all moistened. Let sit for about 5 minutes.

3. Pour bread mixture into buttered muffin pan, and pour any remaining egg mixture on top. (Alternately, pour mixture into individual silicone muffin cups.) Bake until slightly golden and eggs are set, about  20 minutes. Serve with maple syrup, or let cool then freeze in freezer-safe ziptop bags or containers. To re-heat frozen muffins, microwave about 20-30 seconds, or let thaw and microwave about 10-20 seconds.

Finished French Toasties; some baked in silicone cups with blueberries