French Toast Cupcake

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French Toast Cupcake
Prep Time
10 mins
Cook Time
25 mins
Yield
4 servings
Recipe by: Barbara Seelig-Brown, Stress-Free Cooking

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.

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

Nutrition

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
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.

Filed Under: Breakfast and Brunch, Vegetarian

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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