OVERNIGHT CINNAMON FRENCH TOAST CUPCAKES
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.
Provided by By Megan DeKok
Categories Breakfast
Time 9h20m
Yield 30
Number Of Ingredients 17
Steps:
- Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
- Place nut cups on large cookie sheet. Place a few berries in each cup.
- 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.
- 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.
- 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.
- Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : ServingSize 1 Serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
