French Toast Cups

Thanksgiving breakfast! With all the families involved in our holidays at Thanksgiving, we've created the tradition of Thanksgiving breakfast instead of a lunch or dinner at our house. It's a lot less stress, low maintenance, and people still have time to get home and be hungry for their traditional meals later.

This is the recipe my family contributed to our pot luck breakfast this year and it was really easy to make. I thought it was only going to make 12 servings (per the recipe) but having leftovers was great because I'd signed up to bring breakfast to our life group that Sunday anyway. Less work for me!

• 1 loaf French bread
• 1 1/2 cup milk
• 4 eggs
• 1/3 cup sugar
• 2 tsp vanilla
• 1 1/2 tsp cinnamon, divided
• 1/2 cup cold butter
• 1/2 cup brown sugar
• 1/2 cup flour

Cut bread into 1/2 inch cubes. Coat muffin pan with butter. Divide bread between 24 muffin cups. Whisk together milk, eggs, sugar, vanilla and 1 tsp cinnamon until blended. Slowly add liquid over each cup of bread. Cover and refrigerate for several hours

Preheat oven to 350 degrees. Combine butter, brown sugar, flour and remaining cinnamon. Mix until you have well-blended crumbs. Cover the muffins evenly with the topping. Bake for 25 minutes, or until tops are golden brown. Let cool for 10 minutes. 

NOTES: The recipe originally said one loaf would make only 12 cups. Mine made 24, easily, and I was smooshing the bread really hard down in the cups. I used the soft, fat loaf of fresh French bread from the store bakery. I don't have a baster so I just used a large spoon to evenly drizzle the liquid over each cup. Also, I made mine the night before, let them sit, and then popped them in the oven the following morning for baking.

Also, my butter mix didn't make crumbs. Maybe I blended too hard? I don't know. Anyway, it was a bit chunky with the butter so I just used my hands to evenly break up the sugary-buttery bits and smeared them on the tops. 

Leftovers were a breeze. Just put one on a plate with a little syrup dribbled around it, heat for about 15 seconds and you're good to go. Still crispy and yummy!

Serves 24

Prep Time: 25 minutes
Total Time: 1 hour, plus refrigerating

Recipe from cincyshopper.com