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French Toast Cupcake

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Kids love cupcakes and this cupcake provides a healthy start to their day while being kid friendly. Help your child have a successful day at school with the added brain power that an Eggland’s Best breakfast provides.

Ingredients

  • 4 teaspoons pure Maple Syrup
  • 4 slices Cinnamon Raisin Bread
  • 4 Eggland’s Best Large Eggs
  • 1/2 cup 1% milk
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • --TOPPING--
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground cinnamon
Vegetarian Ready in 30 minutes, recipe by Barbara Seelig-Brown, Stress-Free Cooking

Preparation

  • Preheat oven to 400 degrees.
  • Place 4 foil cupcake liners in cupcake pan.  Place 1 teaspoon maple syrup in each of the four cupcake liners.
  • Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners.  Repeat for all 4.
  • Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
  • Pour equally into each of the 4 cupcake liners.  Let sit 5 minutes so that bread can absorb the egg mixture.  While this is standing, mix together the topping and sprinkle ½ teaspoon over each cupcake.
  • Bake for 25 minutes until puffed and golden.

Notes and Suggestions

Save valuable morning time by assembling the night before and placing in the refrigerator.  You can also bake ahead and simply warm in a toaster oven when ready to serve.   

Yield

Makes 4 servings

Nutritional Facts

1 Serving: Calories 213; Fat 6g (25.5% calories from fat); Protein 10g; Carbohydrate 28g; Dietary Fiber 1g; Cholesterol 213mg; Sodium 186mg. 

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Comments & Suggestions

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9

  • Helen Herman 5 Sep, 04:18 PM

    What oven temperature? Thanks, Helen

  • Barbara Seelig-Brown 8 Sep, 08:10 AM

    Helen, The oven should be set at 400 degrees. Enjoy!

  • Rachel 16 Sep, 11:17 AM

    Great idea. My 2 and 4 year old found the idea of French toast in a cupcake utterly compelling. The looked amazing when they came out of the oven - but by the time they'd cooled enough for the kids to eat, they'd collapsed to about 1/2 size. Any recommendations on preventing that?

    Thanks!

  • Marcia 16 Sep, 03:30 PM

    This sounds great. Tomorrow's breakfast!!

  • Barbara Seelig-Brown 17 Sep, 04:27 PM

    Rachel, It is natural for this type of recipe to fall abit. If you make these again, you might try adding another egg. It sounds as if you needed a little more egg in the pan you used. Although, we try to be exact in our measurements, pan sizes can vary according to manufacturer. There are many variables in cooking - especially equipment. Thank you for letting us know so that we can try to help you enjoy our recipes.

  • sharron almeida 31 Oct, 07:37 PM

    Can I freeze the french toast cupcakes?

  • Barbara Seelig-Brown 2 Nov, 07:21 PM

    Sharon, This is a great question. This mixture does not freeze as well as most muffins or cupcakes because of the "souffle" effect. You can however, prepare all ingredients the night before and refrigerate until baking time or you can bake and place in the fridge for a day or two. Enjoy!

  • Mary L. 11 Nov, 12:00 PM

    I think this recipe needs help. First of all, the bread can be soaked in the egg mixture in a bowl. I tried it a 2nd time in a loaf pan. It lacks flavor. I think it needs to go back to the test kitchen. A waste of good ingredients.

  • Barbara Seelig-Brown 13 Nov, 08:39 AM

    Dear Mary, I am very sorry you didn't like this recipe. As my Dad used to say, that is why they make Fords & Chevy's. I hope that the next EB recipe you try will be more to your liking.

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