French Toast Cupcake

Prep Time
10 mins
Cook Time
25 mins
4 servings
Recipe by:

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


  • 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


  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground cinnamon


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.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
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