Apple Cinnamon French Toast Muffins


1 loaf of bread (1 pound of bread) 5 large eggs 2 cups whole or 2% milk 2 teaspoon vanilla 4 teaspoon cinnamon 1 to 2 apples, seeded and cut into 1/4 inch cubes (1 1/2 cups diced) 4 tablespoons unsalted butter, melted 5 tablespoons plus 1 teaspoon of cane sugar or sugar in the raw, divided Maple syrup, to serve (optional)


Use a jagged bread knife to cut the bread into small 2/1 inch bread dumplings. You can crush or remove vacation if you prefer. Measure 9 cups of bread; You can not use the whole bread. In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until everything is well mixed. In 9 cups of breadcrumbs. With a large spoon, stir well to coat the bread with the mixture. Stir from time to time to absorb the bread pudding.  When you bake the muffins, heat the oven to 350F. Stir in the diced apples in bread and pudding mixture.

Line 16 Muffin shells with a double layer of muffin papers, divide the bundle between two muffin shapes. Spray muffin papers with some cooking spray. Fill each muffin bowl with about 1/2 cup of filling, mounding easily to make a highlight. Using a baking brush, dab the melted butter over the tops of the muffins and sprinkle each muffin with 1 teaspoon of the Turbinado sugar. 8 Bake for 25 to 30 minutes or until they are golden brown. Allow the muffins to cool for 10 minutes in the muffin mold and serve with maple syrup to drip hot over the top if desired. (Refrigerator leftovers for a few days or freeze them to a month for and oven-heated or microwave.)