Overnight Cinnamon French Toast Cupcakes Recipe
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
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Cooking tools:
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Oven
- Saucepan
- Fine-mesh sieve
- Plastic wrap
- Spoon
Ingredients
- 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
- 3/4 cup Gold Medal™ all-purpose flour
- 1/4 cup granulated sugar
- Dash salt
- 1/3 cup butter
- Real maple or maple-flavored syrup
- Powdered sugar
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