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French Toast Cupcakes

Recipe adapted from: Wilde In The Kitchen

12 slices cinnamon-raisin bread Loave of french Bread
4 eggs
1 ½ cups milk
1 tsp vanilla
dash of salt
1 teaspoon on cinnamon
I made a few changes because I didn't have cinnamon-raisin bread. I used a loaf of French bread and added cinnamon. I didn't have any raisins so I added some raspberries.
I doubled the recipe so I added 1 Tablespoon of vanilla, instead of 2 teaspoons.
Spray the muffin pan with Pam or any nonstick coating. Preheat oven to 375 F. Bake for 20 to 25 minutes. I baked them for 20 minutes this time but will bake them 25 minutes next time.

Mix the liquid ingredients together and pour evenly over muffin cups. You can bake the muffins now or put them in the fridge overnight and bake them in the morning.
I will definately make this recipe again. I want to thank "Wilde in the Kitchen," for sharing.

This recipe is perfect for a fast and fun breakfast but I would never serve them for dessert.  I love making breakfast fun so this recipe is one of my favorites.



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