1 3/4 cups milk
3 large eggs, beaten
2/3 cup granulated sugar
1 teaspoon vanilla extract
6 cups cubed (1/2-inch) cinnamon swirl bread
1/2 cup miniature semisweet chocolate pieces
Preheat oven to 350 degrees F. Line a 12-muffin pan with paper cups.
In a medium bowl, combine milk, eggs, sugar and vanilla extract; mix well. Stir in bread cubes and chocolate chips; mix well. Let stand at room temperature 10 minutes.
Spoon mixture into paper-lined muffin cups. Bake for 30 minutes or until puffed and set.
Serve warm, at room temperature or chilled. The snacks may be cooled, placed in an airtight container and frozen up to one month before serving.
Makes 12 muffins.