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Overnight Cinnamon French Toast Cupcakes
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Prep Time:
50 minutes
Total Time:
9 hours 20 minutes
Delicious mini cinnamon swirl raisin bread cups topped with crumbly streusel. Prepare ahead for an easy and irresistible brunch treat!
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
Instructions:
  • Cube the bread and spread it onto a baking sheet. Cover with a clean tea towel to slightly dry.
  • Place the nut cups on a large cookie sheet and add a few berries to each cup.
  • Once the bread cubes are drying out, combine both milks, cream, 1/2 cup granulated sugar, cinnamon, vanilla, and vanilla bean in a 2-quart saucepan. Heat the mixture for 5 minutes or until warm throughout, stirring constantly. Let it steep for 30 minutes. Afterward, remove the vanilla bean and beat in the eggs.
  • Submerge bread cubes in the luxurious milk-egg mixture, then distribute evenly among nut cups. Repeat until all the bread is coated. Cover the unbaked French toast securely and let it chill in the refrigerator for at least 8 hours or overnight for optimal flavor development.
  • Preheat oven to 350°F. Take the French toast out of the refrigerator and uncover it. Combine flour, 1/4 cup granulated sugar, and salt in a small bowl. Use a fork or your fingers to incorporate the butter into the flour mixture until it becomes crumbly. Sprinkle the Streusel Topping onto the French toast.
  • Bake for 30 to 35 minutes until golden. Drizzle with maple syrup, sprinkle with powdered sugar, and serve warm.

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