Parents do not have time to be sick. You never realize how busy you are until you get sick, and then you turnaround and realize there are 15 piles of laundry and the dishes haven’t been washed for 3 days. We’ve had a respiratory virus going through every one in the family for the past 2 weeks.
It was finally my turn this week. Not fun. Not fun at all. I think I’m finally on the mend. I woke up this morning, and my voice has returned. I’m so glad it’s an easy weekend, and Nate can help me catch up with everything. He woke up this morning and finally seems his normal, happy self, too.
Today I want to share a play on an easy weekend breakfast you can make the night before. Remember my delicious Cinnamon Blueberry French Toast? I’ve turned it into an individual version with these Stuffed French Toast cupcakes.
I make a french toast casserole on the weekends usually once every couple of months. I like that there’s enough leftovers for the kids to have it for breakfast on school days. But, what can be difficult is finding room to store an entire casserole in the fridge. Space is a hot commodity in my fridge.
This is why I decided to make it into cupcakes for easy storage. It’s so much easier to put four cupcakes in 2 or 3 small stackable containers than a huge casserole dish.
The kids liked it, too! They could easily pull just one out and heat it up instead of having to maneuver a large container in and out of the fridge.
For this version, we’re using my favorite “stuffing” which is apricot preserves and cream cheese. If you like sweet and tart, this is a delicious mix to put inside the cupcakes. Then, once they’re done, frost them with some delicious homemade whipped cream.Print
French Toast Cupcakes
- 1 loaf of Cinnabon swirl bread
- 1/4 cup of butter, softened
- 1/4 cup + 1/4 cup of brown sugar
- 8 oz cream cheese, softened
- 1 jar of apricot preserves or any other fresh or frozen fruit
- 4 eggs
- 4 cups of milk, half/half, or combination
- 1 tbsp maple syrup
- 1 tsp cinnamon
Fresh Whipped Cream
- 1 cup of whipping cream
- 1 tbsp powdered sugar
- Preheat oven to 350 degrees. Grease muffin tin.
- Divide the bread into 2 or 3 stacks and with a large knife cube it into small pieces.
- Mix the butter and 1/4 cup of brown sugar until well combined. Then, place a spoonful in the bottom of each muffin tin and spread it to cover the entire bottom.
- Combine the eggs, milk, maple syrup, and cinnamon in a large bowl.
- Fill half of each muffin tin with cubed bread. Then add the milk mixture just up to the bread cubes, and let it soak in for a couple of minutes.
- Add a spoonful of cream cheese to each cupcake and spread it over the bread
- Next, add a spoonful of apricot preserves (or a few berries or sliced fruit). Add the fruit to cover the cream cheese.
- Then, add bread cubes up to the top of the muffin tin.
- Pour additional milk mixture up to the top. At this point, it probably looks too full, but the bread will soak it all up.
- Use the second 1/4 cup of brown sugar and sprinkle over the tops of the cupcakes.
- Cover with foil and let it sit in the fridge overnight or at least for 1 hour.
- If using a jumbo cupcake tin, bake for 20-25 minutes until they are “set.” If using a regular cupcake tin, bake for 15-20 minutes until they are “set.”
- Allow to cool for a few minutes.
- While the cupcakes are cooling, whip up some fresh whip cream as the “frosting.”
- In a chilled mixing bowl, add 1 cup of whipping cream and 1 tbsp powdered sugar.
- Beat on high for a few minutes until soft peaks form.
- Spoon over cupcakes and serve.