French Toast Cupcake
Kids love cupcakes and this cupcake provides a healthy start to their day while being kid friendly. Help your child have a successful day at school with the added brain power that an Eggland’s Best breakfast provides.
Make This Recipe
Ingredients
- 4 teaspoons pure Maple Syrup
- 4 slices Cinnamon Raisin Bread
- 4 Eggland's Best Large Eggs
- 1/2 cup 1% milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Topping:
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 400 degrees.
Place 4 foil cupcake liners in cupcake pan. Place 1 teaspoon maple syrup in each of the four cupcake liners.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 4.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
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 ½ teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 199 |
| Fat | 5g (22% calories from fat) |
| Saturated Fat | 4g |
| Cholesterol | 176mg |
| Sodium | 176mg |
| Carbohydrates | 28mg |
| Dietary Fiber | 1g |
| Protein | 10g |