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We are a family of traditions.
MAJOR house decorating for Halloween.
Watching the parade while eating breakfast on Thanksgiving morning.
A big latke party every Hanukkah.
Opening stockings on Christmas morning while listening to our favorite holiday classic soundtrack.
These traditions were established many years ago when my now-adult children were very small, and have continued since Noah was born 9 years ago.
My “big kids” are 26 and 21 and no longer live at home, so we cherish our times together – especially around the holidays – now more than ever. It’s always special when they come to visit, and even more so when they both sleep over. And so I really like to make those mornings as festive and celebratory as possible.
Which is how I knew exactly what to make with NEW Land O Lakes® Buttercream Style Half & Half!
I mean, does it get more festive than sprinkles?
Breakfast for dinner is good. But dessert for breakfast? Even better.
Land O Lakes® Buttercream Style Half & Half is an extra rich blend of real milk and cream – perfect in your morning coffee, and just as perfect as the base for this decadent recipe!
Overnight French toast is always a hit, and a pleasure for the cook as well, because the whole thing can be assembled the night before – meaning all you have to do in the morning is pop it in the oven and turn on the coffee.
This recipe is typically made casserole style but I love to make it in muffin tins for individual servings. Less mess, easier clean-up and you can’t argue with the cute factor, am I right?
You can find Land O Lakes® Buttercream Style Half & Half at Walmart!
Matching jammies? Purely optional.
6 cups stale bread cubes (see Note, below) – from one long loaf Grease a 12-cup muffin tin or line with paper liners. Divide the bread cubes evenly among the cups. Lightly whisk eggs in a large bowl. Add the Land O Lakes® Buttercream Style Half & Half, cake mix and vanilla – whisk again. Divide the mixture evenly among the cups; cover and refrigerate overnight. Melt the butter in a medium saucepan; remove from heat and add both sugars, flour and salt. Stir with a fork to create clumps. Gently stir in the sprinkles and spread onto a baking sheet. Cover and let sit overnight. Pre-heat oven to 350 degrees. Sprinkle the streusel evenly among the cups and bake for 25 – 35 minutes, or till golden brown. Remove from oven and let cool for 10 minutes before serving. (Note: Stale bread is best for absorbing the liquid and resulting in the best texture. If you only have a fresh loaf (and don’t want to wait), cube it up and put the cubes on a baking sheet in a 300 degree oven for 10 minutes, stirring a few times. Let cool before proceeding with the recipe.) This delicious recipe brought to you by Sheri Silver
6 large eggs
2 1/4 cups Land O Lakes® Buttercream Style Half & Half
1/2 cup funfetti cake mix
2 teaspoons vanilla
4 tablespoons unsalted butter
1/4 cup EACH granulated sugar and light brown sugar
3/4 cup flour
pinch of kosher salt
3 tablespoons rainbow sprinkles
https://sherisilver.com/2017/11/15/funfetti-french-toast-muffins/
2 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I love the idea of making this in muffin tins – easier clean up and portions are fair. I tend to take more than my fair share when it comes to all things related to French Toast! #client
Thank you (and there’s nothing to stop you from taking two!)!