1 Loaf of Stale Bread, Cubed, about 16 to 18 ounces, gluten free or not
1/2 cup Pure Maple Syrup
For the Glaze:
1 tablespoon Pure Maple Syrup
1/2 cup Powdered Sugar
Whisk together eggs, milk, pumpkin, vanilla, pumpkin pie spice and ground cinnamon. Stir in bread until all the pieces are moist. Refrigerate 8-12 hours.
Pre-heat oven to 350°F and spray a 12 cup muffin tin with non-stick spray.
Remove French toast from the refrigerator and stir in 1/2 cup maple syrup. Evenly distribute the batter in the muffin tin and bake 20-25 minutes or until a tester comes out clean. Let muffins cool a few minutes in the pan before serving.
While the muffins are cooking and cooling, make the glaze. Mix 1 tablespoon maple syrup and 1/2 cup powdered sugar in a bowl and stir until completely combined. Use more syrup for a thinner glaze or less for a thicker consistency.
Drizzle maple glaze over the pumpkin French toast muffins and serve hot or warm with additional maple syrup.