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Overnight Chocolate French Toast Cups

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Roxana Yawgel
Updated Nov 5, 2018
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Prep these individual French toast cups the night before so all you have to do when you wake up is pop them in the oven! Chocolate sweetens the deal.

Overnight Chocolate French Toast Cups

  • Prep Time 15 min
  • Total 8 hr 45 min
  • Ingredients 6
  • Servings 6
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can
  • 4 eggs
  • 1/2 cup sugar
  • 1 1/2 cups half-and-half
  • 1 cup chocolate chunks
  • Chocolate-flavored syrup, if desired

Instructions

  • Step 
    1
    Grease 6 jumbo muffin cups with shortening or spray with cooking spray.
  • Step 
    2
    Cut or tear baked French loaf into 1/2-inch cubes; set aside. In medium bowl, beat eggs and sugar lightly with whisk. Beat in half-and-half.
  • Step 
    3
    Divide bread cubes evenly among muffin cups. Divide chocolate chunks evenly into cups. Carefully pour egg mixture over bread cubes. If it seems like the bread cubes are beginning to rise, press them down with your fingers. Cover muffin pan with plastic wrap; refrigerate at least 8 hours or overnight.
  • Step 
    4
    In the morning, heat oven to 350°F. Remove plastic wrap from muffin pan.
  • Step 
    5
    Bake 25 minutes. Cool in pan 5 minutes. Remove French toast cups from muffin cups to plates. Serve with a drizzle of chocolate syrup.

Nutrition

No nutrition information available for this recipe

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