French Toast Muffins

French Toast Muffins (adapted from Two Peas and Their Pod)

1 loaf soft French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)

2 1/2 cups milk

6 large eggs

1/2 cup granulated sugar

1 TB vanilla extract

1 tsp ground cinnamon

1/2 tsp nutmeg

Streusel

1/4 cup cold butter

1/4 cup light brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of salt

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and spices.

Grease a 12 cup muffin tin very well. Press about 1 cup of bread bits into each cup. You want it packed down level with the top of the cup, not rounded or spilling over. Slowly and carefully pour milk mixture evenly into each muffin cup until nearly full. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

When ready to bake, preheat the oven to 350 degrees. In a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture that sticks together in lumps, with all dry bits incorporated. Take the muffins out of the refrigerator, uncover, and sprinkle with streusel bits.

Bake for 25-30 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve warm with butter and/or syrup. You could also dust them with powdered sugar