Eggland's Best French Toast Cupcakes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Chef's suggestion: 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. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
4 teaspoons pure maple syrup |
4 slices cinnamon raisin bread |
4 eggland's best large eggs |
1/2 cup 1% low-fat milk |
1/2 teaspoon ground cinnamon |
1 teaspoon pure vanilla extract |
1 teaspoon granulated sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 400. Place 4 foil cupcake liners in cupcake pan. Place 1 teaspoon maple syrup in each of the four cupcake liners.
2. Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 4.
3. Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
4. 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 1/2 teaspoon over each cupcake.
5. Bake for 25 minutes until puffed and golden.
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