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Stuffed French Toast Cupcakes


  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 jumbo cupcakes or 12 regular cupcakes 1x
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Ingredients

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

Instructions

  1. Preheat oven to 350 degrees. Grease muffin tin.
  2. Divide the bread into 2 or 3 stacks and with a large knife cube it into small pieces.
  3. 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.
  4. Combine the eggs, milk, maple syrup, and cinnamon in a large bowl.
  5. 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.
  6. Add a spoonful of cream cheese to each cupcake and spread it over the bread
  7. Next, add a spoonful of apricot preserves (or a few berries or sliced fruit). Add the fruit to cover the cream cheese.
  8. Then, add bread cubes up to the top of the muffin tin.
  9. Pour additional milk mixture up to the top. At this point, it probably looks too full, but the bread will soak it all up.
  10. Use the second 1/4 cup of brown sugar and sprinkle over the tops of the cupcakes.
  11. Cover with foil and let it sit in the fridge overnight or at least for 1 hour.
  12. 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.”
  13. Allow to cool for a few minutes.
  14. While the cupcakes are cooling, whip up some fresh whip cream as the “frosting.”
  15. In a chilled mixing bowl, add 1 cup of whipping cream and 1 tbsp powdered sugar.
  16. Beat on high for a few minutes until soft peaks form.
  17. Spoon over cupcakes and serve.

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