Simple and fun these French toast cups come together quickly ahead of time for a hot breakfast (or brinner!) in 20 minutes!
Ingredients
10 oz 100% whole wheat bread
5 eggs
⅓ cup sugar
1½ cups nonfat milk
2 tsp vanilla
Instructions
Mist 12 muffin wells with cooking spray; set aside. Cut or tear bread into ½-inch cubes; set aside.
In medium bowl, beat eggs and sugar with a wire whisk. Add milk and vanilla; whisk well.
Divide bread cubes evenly among muffin cups. Carefully pour egg mixture over bread cubes. Cover muffin pan with plastic wrap; refrigerate at least 8 hours or overnight.
Preheat oven to 350 F. Remove plastic wrap from muffin pan.
Bake 18-22 minutes. Cool in pan 5 minutes and serve hot.