“I went to a restaurant that serves “breakfast at any time” so I ordered French toast during the Renaissance.” ~ Steven Wright
Breakfast French Toast Cupcakes
If you follow my blog, you know that Sunday morning breakfasts are a real favorite of mine. I’m always looking for new ways to present old favorites.
I decided to cook the French toast in muffin pans which made a very nice presentation. If you are having a brunch party, this is a great way to create individual servings.
To get started, preheat the oven to 375 degrees F. Grease a 12 cup muffin pan with butter.
French Toast:
Cut eight 3/4″ slices of Challah bread. Cut the slices into 1/2″ cubes.
In a large bowl, beat together the eggs, milk, half and half, brown sugar, white sugar, vanilla, cinnamon and nutmeg. Add the bread cubes and let the bread soak until most of the egg mixture is absorbed.
Spoon the mixture into the prepared muffin cups.
Topping:
In a small bowl, mix together maple syrup, brown sugar and cinnamon. Spoon this mixture over the top of the French toast.
Bake the cupcakes for 20-25 minutes until each is puffed and golden.
When removed from the oven, sprinkle the top of each of the Challah French toast cupcakes with cinnamon sugar.
Serve with maple syrup.
Challah French Toast Cupcakes
By Published: May 2, 2014
- Yield: 6 Servings
- Prep: 45 mins
- Cook: 25 mins
- Ready In: 1 hr 10 mins
“I went to a restaurant that serves "breakfast at any time" so I ordered French toast during the Renaissance.” ~ Steven …
Ingredients
- 8 slices Challah bread cut into 1/2
- 7 large eggs
- 1 cup whole or 2% milk
- 3/4 cup half and half
- 2 tablespoons light brown sugar
- 2 tablespoons white sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 cup pure maple syrup Topping
- 2 tablespoons light brown sugar Topping
- 1/4 teaspoon ground cinnamon Topping
Instructions
- To get started, preheat the oven to 375 degrees F. Grease a 12 cup muffin pan with butter.
- Cut eight 3/4" slices of Challah bread. Cut the slices into 1/2" cubes.
- In a large bowl, beat together the eggs, milk, half and half, brown sugar, white sugar, vanilla, cinnamon and nutmeg. Add the bread cubes and let the bread soak until most of the egg mixture is absorbed.
- Spoon the mixture into the prepared muffin cups.
- In a small bowl, mix together maple syrup, brown sugar and cinnamon. Spoon this mixture over the top of the French toast.
- Bake the cupcakes for 20-25 minutes until each is puffed and golden.
- When removed from the oven, sprinkle the top of each of the Challah French toast cupcakes with cinnamon sugar.
- Serve with maple syrup.
