Day 1: French Toast Muffins: 1/2 loaf stale white bread (approximately 10 pieces) (10) 4 eggs (8) 1 cup 1% milk (2) 1/4 cup light pancake syrup (2) cinnamon (however much you want!) ground cloves (again, your call) 1/2 cup unsweetened applesauce (1)
Day 2: Sauce: 1 cup caramel ice cream topping (If you are feeling inclined, you can double boil a can of evaporated milk forever to get your own dulce de leche) 1/6 cup chopped pecans (1.5) 1/2 cup 1% milk (1)
Topping: light cool whip
Directions: 1. Tear up bread pieces into bite size pieces and place in one large bowl. 2. In another bowl, beat eggs, milk, syrup, applesauce, cinnamon and cloves. 3. Pour egg mixture over bread and combine (best done with your undoubtedly clean hands) until 1/2 the bread has liquefied and 1/2 is still in whole pieces. 4. In 2/3 cup increments, divide bread mixture into six muffin tins. 5. Cover and refrigerate overnight.
The next day: 6. Preheat oven to 350* 7. Bake muffins for 35-40 minutes 8. 5 minutes prior to your muffins being done, place a small saucepan on low heat. 9. Add caramel sauce to saucepan and slowly stir until it becomes a thinner sauce. 10. If you overheat your caramel and it begins to burn or becomes difficult to stir, add milk and stir. 11. Stir in pecans. 12. Pull muffins out of oven and let sit for five minutes. 13. Serve each muffin with 2 tbsp caramel sauce and a little whipped topping.