French Toast Muffins


Total: 48 min
Cook: 28 min
Yields: 12 servings


1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 tsp. Baking Powder
1/4 tsp. salt
1-1/4 tsp. ground cinnamon, divided
2 eggs, divided
1-1/4 cups milk, divided
3/4 cup plus 2 Tbsp. packed brown sugar, divided
3 slices white bread, cut into 1/2-inch cubes
1/2 cup butter or margarine, melted
2 Tbsp. maple-flavored or pancake syrup


Heat oven to 350ºF.

Combine flour, dry pudding mix, baking powder, salt and 1 tsp. cinnamon in large bowl.

Beat 1 egg, 1/4 cup milk, 2 Tbsp. brown sugar and remaining 1/4 tsp. cinnamon in medium bowl with whisk until blended. Add bread; stir until evenly moistened.

Whisk remaining 1 egg in separate medium bowl. Add butter, remaining 1 cup milk and 3/4 cup brown sugar; mix well. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.)

Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture; press lightly into batter with back of spoon.

Bake 28 min. or until toothpick inserted in centers comes out clean. Brush with syrup. Cool in pan 5 min. Remove to wire rack; cool slightly. Enjoy!



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