Peanut Butter Honey Cinnamon French Toast Cups

Boy, it’s been a while since I’ve had French Toast.

It’s actually NOT my favorite breakfast meal. That and pancakes – for some reason – are considered dinner fare for me. Perhaps this is due to the fact that once in a while, growing up, pancakes and/or French Toast were a rare dinner treat: breakfast for dinner!

I also do NOT care for sweets for breakfast. First thing in the morning, I’m definitely more of a savory gal.

The thing I do truly enjoy about French Toast, though, is the crispy egg coating.
I prefer to consume mine sans maple syrup or powdered sugar, which is why THIS recipe is so amazing – it involves NEITHER but DOES encompass one of the best things on earth: peanut butter! 

Yes, that’s right, Peanut Butter Honey Cinnamon French Toast Cups.

Little, bite-sized French Toast “cups” made with sourdough bread, peanut butter, of course, honey and cinnamon scented butter, sweetened condensed milk, and farm fresh eggs, this is the perfect breakfast snack for a crowd, or to make ahead and enjoy all week long.

Peanut Butter Honey Cinnamon French Toast Cups

 

3/4 cup high-quality salted butter
2 Tbs. honey
1 tsp. ground cinnamon
1 cup smooth peanut butter
14 oz. sweetened condensed milk
2-3 cups sourdough bread, roughly chopped into 1″ cubes
6 large eggs, whisked
pinch of sea salt

 

Preheat the oven to 400 degrees.

 

In a medium to large pot, melt the butter over low heat. 

 

Stir in the honey and cinnamon and stir well.

Next, add the peanut butter. Stir well until all is combined and melted.

Reduce heat to VERY low.

Stir in the sweetened condensed milk.

Remove from heat.

Stir in the bread chunks.

Add the eggs and mix well. 

 

Whisk in the sea salt.

Transfer the mixture into a lined muffin sheet (or two).

Bake for 20 minutes, or so, until golden brown on top.

 

Remove from the oven and allow to cool.

 

Serve warm – top with additional cinnamon and honey, if desired.