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Overnight Cinnamon French Toast Cupcakes

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Megan DeKok
Updated Jan 2, 2014
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Mini-cakes conquer breakfast! These individually sized cups feature cinnamon swirl raisin bread and a crumbly streusel topping. Prep the day before to make this dish a brunch-time breeze.

Overnight Cinnamon French Toast Cupcakes

  • Prep Time 50 min
  • Total 9 hr 20 min
  • Servings 30
  • Ingredients 17
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Ingredients

French Toast

  • 1 loaf Cinnamon Swirl Raisin Bread
  • 30 nut cups or party cups
  • Fresh berries (sliced strawberries, blueberries or raspberries)
  • 1 1/2 cups fat-free (skim) milk
  • 1 1/2 cups whole milk
  • 1/2 cup whipping cream
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla
  • 1 vanilla bean, split, scraped
  • 3 eggs, beaten

Streusel Topping

  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup granulated sugar
  • Dash salt
  • 1/3 cup butter

Topping

  • Real maple or maple-flavored syrup
  • Powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
  • Step 
    2
    Place nut cups on large cookie sheet. Place a few berries in each cup.
  • Step 
    3
    While bread cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and vanilla bean 5 minutes or until warm throughout, stirring constantly. Set aside to steep 30 minutes. Remove vanilla bean. Beat eggs into mixture.
  • Step 
    4
    Dunk bread cubes into milk-egg mixture; divide evenly among nut cups. Repeat with all of the bread. Cover unbaked French toast tightly; refrigerate at least 8 hours or overnight.
  • Step 
    5
    Heat oven to 350°F. Remove French toast from refrigerator; uncover. In small bowl, stir together flour, 1/4 cup granulated sugar and the salt. With fork or fingers, cut in or rub butter into flour mixture until it resembles crumbs. Sprinkle Streusel Topping over French toast.
  • Step 
    6
    Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.

Nutrition

Nutrition Facts are not available for this recipe

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