A Perfect Holiday Breakfast Treat: Graylyn's French Toast Muffins
1 pound loaf of Texas toast bread, diced into one inch squares
2 cups milk
1-½ cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
2 cups brown sugar
3 tablespoons light corn syrup
1 cup of granola raisins
1. Set the cubes of bread in a container. In a large bowl, beat together 1 cup of brown sugar, eggs, milk, cream, vanilla extract and cinnamon. Pour over bread cubes, cover. Refrigerate overnight.
2. The next morning, preheat oven to 350. In a small saucepan, combine butter, the other cup of brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Scoop bread mixture into buttered muffin pan and top with granola.
4. Bake uncovered, for 45 minutes.