You'll feel like you're eating in a bakery when you taste these bread pudding cups. They're easy to make, and you can freeze extras for your more hectic mornings! As a bonus, you can freeze extras to have on hand to serve on those hectic mornings!
Start your morning off right with these warm banana bread "French toast" cups. As a bonus, you can feel good about this balanced breakfast recipe with 14g of whole grains per serving. We paired them with low-fat yogurt and berries to provide 3 food groups - grain, dairy and fruit. Enjoy!
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Makes 5 servings, 2 "French toast" cups, about 1/3 cup yogurt and 1/2 cup strawberries each.
Heat oven to 350°F.
Chop 1 cup strawberries; set aside. Reserve remaining whole strawberries for later use.
Whisk eggs, milk and cinnamon in medium bowl until blended.
Divide biscuit pieces evenly among 10 muffin pan cups sprayed with cooking spray; top with chopped strawberries.
Pour egg mixture over ingredients in muffin cups.
Bake 16 to 18 min. or until toothpick inserted in centers of "French toast" cups comes out clean.
Cool "French toast" cups 5 min. before transferring from pan to wire rack. Cool an additional 5 min. Meanwhile, slice reserved strawberries.
Serve "French toast" cups with the yogurt and sliced strawberries on the side.
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