I have officially decided that these are the best busy morning breakfast. You can make a big ol’ batch and have it all week. Which, is exactly what I did. Unfortunately, I don’t think it will last all week, due to the fact I already ate three. Whoops.
So how is your holiday to-do list going? I’m convinced I’m done shopping mentally, I have everything written down… now, I have to go buy the stuff.
I think I’ll bring one of these along for some fuel.
Speaking of shopping, I keep seeing these commercials for cars….Okay- my question, when you buy someone a CAR for Christmas (or chosen holiday) does that mean the giver makes the payments? Or do a lot of people in this world just have that much money at their leisure? I also watched a local news segment on “useful inexpensive stocking suffers” would you believe that they were boasting that the stocking total cost was $75.00?! My goodness. I think my local news is way too expensive for me to follow.
I need to watch something else.
Oh! Jeez, I almost forgot. I decided to purge out some of my 200+ cookbook collection. I decided that used cookbooks can be just as fun to get as new ones, (most of these are nearly-new) so I decided to offer y’all a giveaway. From no until supplies run out I will be giving away one cookbook with each post. This post I will be giving away one of 3 French cookbooks. Get it? French toast-French cookbook.
This weeks’ French selection is:
The Paris Cookbook
To enter: simply comment (at the end of this post) what your favorite muffin flavor is.
Winner will be chosen Dec. 11th and winning books will be mailed via media mail every Friday. (It’s the most affordable way for me to do this, since it’s not being sponsored by anyone but myself).
I have a ton a great books to share, best of luck winning!
(Yes, you can enter for more than one cookbook.)
French toast breakfast muffins
- 12 slices bread cubed
- 4 eggs
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 cup milk
- In a large bowl, combine the egg, milk, sugar, vanilla and cinnamon in a bowl.
- Add the bread cubes and stir to coat & moisten.
- Spoon into greased foil lined baking cups
- Bake in a preheated 350 for 17-20 minutes.
- Syrup is optional.
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