Banana Bread French Toast Muffins

If using, roughly chop the walnuts and set aside.

In a large mixing bowl, add the bananas and mash them thoroughly with a fork.

To the mashed bananas, add the eggs, half-and-half, cinnamon, nutmeg, brown sugar, and vanilla extract.

Whisk the mixture until everything is well combined to create the custard. Set aside.

Cut the brioche bread into 1-inch cubes.

Line a 12-cup muffin tin with paper liners.

Add the bread cubes, chopped walnuts, and mini chocolate chips to the bowl with the custard mixture.

Gently fold everything together with a spatula until the bread is evenly coated.

Divide the mixture evenly among the prepared muffin cups.

Bake at 350°F until the tops are golden brown and crispy.

Serve warm, optionally topped with a dusting of powdered sugar and a drizzle of maple syrup.

To freeze, allow the muffins to cool completely, then place them in a freezer-safe bag. Reheat in the microwave when ready to eat.