French Toast Cupcakes

12 tsp. maple syrup
12 slices cinnamon raisin bread
10 large eggs
1 1/4 cup milk
1 tsp. cinnamon
2 tsp. vanilla
sugar
cinnamon

Preheat oven to 400. Place 12 foil cupcake liners in cupcake pan. Place 1 tsp. maple syrup in each foil liner.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 12.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the cinnamon and sugar and sprinkle 1/2 teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.

Can be assembled the night before and kept in the refrigerator overnight. Also can be baked ahead and warmed in the morning.