It was a dark and rainy morning. Shuffling into the kitchen, I opened the fridge door and gasped at the horror. No milk! Still wiping the sleep from my eyes I slowly remembered that I had promised to go to the store last night. Clearly I had forgotten. Now what? Would my cranky, hungry children be satisfied with anything other than their beloved cereal? Dun, dun, dunnnnnnn!
“Pancakes?” I thought. Nope, they require milk. Undaunted (and unwilling to get dressed for a dismal drive to CVS) this mom intrepidly forged ahead. French toast! Yeah! And didn’t I see a recipe for little mini French toast stratas somewhere? They required half and half, but I had heavy cream. A little extra richness never hurt anyone. Now fully awake, I grabbed a muffin tin.
Mini French Toast Stratas
4 c. white bread (Italian or country), cubed
1 c. heavy cream
6 T. maple syrup
1 tsp. vanilla
1 tsp. cinnamon
pinch of nutmeg
healthy pinch of salt
2 T. butter, melted
Grease a muffin tin.
Cube the bread and toss it in the melted butter. Fill each muffin cup with the bread cubes.
Whisk together the eggs, cream, syrup, vanilla and spices. Ladle the mixture over the bread cubes. I used about 2 gravy ladle-fulls for each muffin cup.
Let the muffin cups stand so the bread has a chance to absorb some of the egg mixture while the oven preheats.
Bake at 350 for about 20 minutes. Serve with extra maple syrup and large glasses of OJ.
So you see, this story has a happy ending: the kids liked their breakfast and I avoided a trip to the store on a rainy morning. I’ll hit it later. I’ve placed our extras in a Ziploc in the freezer…I’ll let you know if they freeze well. (They do! Our oldest said she actually liked them better the next time around. I zapped 2 on a plate for about 1 minute and voila! Breakfast!) Until tomorrow, my fellow brave mamas…