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To freeze now and bake later, place the muffin tin in the freezer until batter is solid and remove "pucks" to a freezer bag for storage (they don’t have to be wrapped individually). Bake from frozen either in a muffin tin or on a baking sheet.

NOTE: Total Time: 40 min. from frozen, 35 min. from fresh.

Reviewed on 14/09/2011 10:33:49 AM by Joanne

Super easy to make and delicious! The only thing was I found the inside the muffins a bit too moist, but perhaps I could bake them a little longer or cut down the milk just a smidge! Great breakfast solution!!!
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Reviewed on 24/09/2011 4:21:23 PM by Arlene

I also found these were very good and nutritious. I found if u cut the milk to iand 1/4 cups it is much better. As well I have substituted the bread for others....and found that with raisin bread milf need to be cut down to 1 1/8 cup or they r much to soggy.
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Reviewed on 05/12/2011 3:57:00 PM by Stephanie

I found them a bit soggy as well, so I popped them back upside-down into the muffin tin and baked for another 5 minutes or so. I would also substitute a different bread, as well as adding more cinnamon and maple syrup.
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3	eggs
1 1/2 cups	1% milk	375 mL
1/3 cup	sugar	75 mL
1 tbsp	Sensations by Compliments Pure Vanilla Extract	15 mL
1 tsp	ground cinnamon	5 mL
10 slices	Compliments Balance Multi Whole Grain Bread, cubed
1 cup	frozen Compliments Wild Jumbleberry Fruit Blend	250 mL
2 tbsp	Sensations by Compliments Pure Maple Syrup	30 mL