Cranberry Maple French Toast Cups
8 large eggs
2 1/2 cups milk
1/4 cup + 2 Tbsp pure maple syrup, divided
1 1/2 Tbsp ground cinnamon
2 tsp pure vanilla extract
1 tsp almond extract (optional)
1/4 tsp coarse salt
Pinch ground cloves
1 loaf whole grain cinnamon bread, cubed
2 cups fresh or frozen whole cranberries
Preheat oven to 375 degrees. Coat two 12-cup muffin tins with cooking spray. Set aside.
In an extra-large mixing bowl, whisk together eggs, milk, 1/4 cup maple syrup, cinnamon, vanilla extract, almond extract (if using), salt and ground cloves. Stir in cubed bread and cranberries until thoroughly combined.
Scoop mixture into muffin tin cups to the brim. Drizzle with remaining maple syrup. Bake 20-25 minutes, until set and browned on top. Let slightly cool before removing from muffin tins.
*Store in an airtight container in the refrigerator for up to 5 days. Store in an airtight container or Ziploc bag in the freezer for up to 6 months.