For the muffin cups:

• 1/3 cup milk
• 1 large Nellie’s Free Range Egg
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract, optional
• Pinch of salt
• 4 thin or 3 thick slices of bread

For cinnamon and sugar (optional):

• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

• Grease 3 cups of a muffin tin (see notes).
• Combine all ingredients except bread in a medium-sized mixing bowl and whisk until well combined.
• Slice bread into 1” pieces, cutting each slice 4 x 4.
• Add bread to egg mixture and toss just until all pieces are coated and all the liquid is absorbed.
• Divide mixture between the 3 prepared muffin cups, using about 1/3 cup of mixture each, mounding them up over the top of the cups.
• Mix ingredients for cinnamon and sugar together, if using, and generously sprinkle some on top of each cup.
• Bake muffin cups at 375F for 22-25 minutes until very puffy with dark golden brown edges on the top pieces of bread.
• Let cool for 5 minutes in the pan (the muffins will deflate a bit which is normal).
• Loosen the sides of the cups from the pan with a dinner knife or spatula before carefully removing them. Sprinkle with powdered sugar or drizzle with maple syrup and enjoy!

Nellie’s Notes

If you’d like to make more than 3 cups, simply double (for 6), triple (for 9), or even quadruple (for 12) this recipe. For a full muffin tin (12 cups total), one standard sandwich loaf of bread (14 slices not including the ends for the brand we used) is the perfect amount of bread.