2 tablespoons butter
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 1/2 teaspoons milk
1 teaspoon vanilla extract
2 eggs
2 tablespoons milk
1 tablespoon butter
1/8 cup brown sugar
Bake French toast for 20 minutes in the preheated oven, turning once.
While the bread is baking, prepare the syrup from the brown sugar. In a mixing bowl, beat eggs, milk, butter, and brown sugar until stiff peaks form. Stir in brown sugar and vanilla.
While the bread is baking, preheat oven to 350 degrees F (175 degrees C).
While the bread is baking, prepare the syrup from the eggs and brown sugar. In a mixing bowl, whisk together the milk, butter and brown sugar. Blend the puffed mixture into the dry ingredients until well blended. Spoon into a 9x9 inch pan.
Bake for 10 minutes at 350 degrees F (175 degrees C).
While the bread is still warm, remove one slice for each cup. Place two slices in center of each foil-lined muffin. Spoon syrup over the holes in the bread so that it is all between the two layers.
While the bread is baking, place two slices of toast onto each foil lined muffin. Spoon, not cut into two sandwich layers. Sprinkle with brown sugar and serve hot or cold.