CINNAMON ROLL FRENCH TOAST MUFFINS

CINNAMON ROLL FRENCH TOAST MUFFINS 14 cups cubed Kings Hawaiian Original Sweet Rolls, ½-inch cubes (about 20 rolls) 6 large eggs 2 cups half & half 1/2 cup granulated sugar, plus 2 Tbsp divided 1 Tbsp ground cinnamon, plus 1 tsp, divided 1 tsp pure vanilla extract 1/8 tsp ground nutmeg Glaze: 4 oz spreadable cream cheese, softened 1/2 cup powdered sugar 2 Tbsp half & half or heavy cream 1/2 tsp pure vanilla extract Several hours prior or the night before, cube the bread and leave exposed to air to allow it dry out. To prepare: In a large mixing bowl, Whisk together the eggs, half & half, sugar, 1 Tbsp cinnamon, vanilla and nutmeg. Add the cubed bread gently stirring to evenly coat. Allow to sit for 10 minutes or until the liquid is absorbed. Preheat the oven to 350°F. Spray 12 cups of a standard muffin tin with cooking spray. Divide the soaked bread evenly between the muffin cups using a 4 oz ice cream scoop or a large spoon. Mix together the remaining 2 Tbsp sugar and 1 tsp cinnamon. Sprinkle on the top of each muffin. Bake for 30-35 minutes or until golden and crisp on top. Rest on the counter while you prepare the glaze. In a medium size mixing bowl, use a hand mixer to whip together all of the ingredients for the glaze.until smooth. Run a knife around the edge of the muffins and gently remove to a cooling rack. Drizzle or frost with glaze. Serve immediately. NOTES You may substitute the same amount of any type of bread for these muffins.