Individual servings of french toast are an easy make-ahead breakfast. This recipe serves 3 to 4 so double the recipe if you're feeding more.
5slicescinnamon raisin bread
1 1/2cuphalf and half
1teaspoonspumpkin pie spice
Chop the bread slices into 1/2-inch cubes. Place cubes in a large bowl.
Mix the eggs, half and half, pumpkin pie spice and brown sugar in a medium bowl or 4 cup glass mixing cup. Pour over the bread cubes and let soak for about 15 minutes or until all of the egg has absorbed into the bread cubes.
Butter 4-5 small baking crocks, cocottes or ramekins. Divide the mixture in between the crocks. You can cover and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F. Bake for 20-22 minutes or until the tops are lightly browned and the french toast cups are cooked through.