Cinnamon French Toast Cups

• 1 loaf French Bread, Cut Into Cubes
• 1 cup Milk
• 1-1/4 cup Heavy Cream
• 6 Eggs
• 1/2 cups White Sugar
• 2 Tablespoons Vanilla Extract
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg

1. Grease a 12-cup muffin tin lightly with cooking spray. Add bread cubes to each tin, filling to top (bread will shrink down once wet ingredients are added).
2. In a medium bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour egg mixture over each tin. Lightly press down with a spoon to ensure that each piece of bread is saturated, if necessary.
3. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. When ready to bake, preheat oven to 375u0b0F.
4. Bake 15-20 minutes or until tops are golden brown and middle is soft but not gooey. Let cool in pan for 10 minutes and then remove.
5. Enjoy!

bread, milk, heavy cream, eggs, white sugar, vanilla, cinnamon, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/cinnamon-french-toast-cups/ (may not work)