French Toast Muffins (from Freezer PBJs)
Use the leftover crust from making homemade PBJs to make these yummy French Toast Muffins.
Servings - 12 muffins
Ingredients
- 16 slices sandwich bread plus the heels from the loaf
- Peanut butter & Jelly to make the freezer PBJs
- 4 large eggs
- 1 1/4 cup milk
- 1 tsp vanilla
- 1 tsp ground cinnamon
- Jelly and maple syrup drizzled on top
Instructions
- Prepare the freezer PBJs and set aside the crust.
- Preheat the oven to 350 F. Spray a 12-well muffin pan with non-stick cooking spray.
- Tear the "Leftover crust" bread into pieces to fit into the muffin wells.
- In a mixing bowl, whisk together the milk, eggs, vanilla and cinnamon. Pour over the top of the bread. Let sit for about 10 minutes while the pre-heat finishes.
- Bake in the preheated oven for 20 minutes. Let cool slightly before loosening the muffins from the pan. Add a dollop of jelly to each one, serve and drizzle with maple syrup (or powdered sugar would work too.) Enjoy!