What happens when your kid says to you: “I wish I could have French Toast, but in a muffin?”

Well, if you’re me, you make it happen. In an attempt to control food waste and provide (mostly) healthy and fast breakfast alternatives to my kids, I often make easy-to-reheat single portion breakfast items that they can grab on the go.

This is a very budget-friendly recipe, I often freeze leftover rolls, biscuits and bread heels (you know those end slices no one ever knows what to do with) until I accumulate enough to make this recipe. I do the same with fruits that are about to go bad (just before they turn, cut them up and freeze them for use in baked goods or syrups).

Ingredients:

About 4 cups of chopped bread cubes of any and all types

1.5 cups milk

6 eggs

1/3 cup brown sugar

1/4 cup maple syrup

1tsp vanilla extract

2 tbsp cinnamon

1 cup diced fruit like strawberries or peaches (optional)

Directions:

Dice leftover bread into small cubes. Don’t discard crumbs, include them in the mix.
Sprinkle bread cubes with cinnamon, sugar, vanilla extract and maple syrup.

If using fruit, add to the above mixture.
In a separate bowl, combine milk and eggs. Pour over bread crumb mixture.
Allow to set overnight in the fridge, or for 1-2 hours at room temperature.
Preheat oven to 375. Once bread has absorbed egg and milk mixture, stir until semi-mooshy. Spray muffin tins with Pam or oil based spray. Fill cups 3/4 full of muffin mixture.

Bake for 20 minutes or until a knife or toothpick inserted into the muffin comes out clean. Cool and then freeze for future eating.