Overnight Cinnamon French Toast Cupcakes

By Paisan

Ingredients

• French Toast
• 1 1
• loaf Cinnamon Swirl Raisin Bread
• 30 30
• nut cups or party cups
• Fresh berries (sliced strawberries, blueberries or raspberries)
• 1 1/2 1 1/2
• cups fat-free (skim) milk
• 1 1/2 1 1/2
• cups whole milk
• 1/2 1/2
• cup whipping cream
• 1/2 1/2
• cup granulated sugar
• 1 1
• teaspoon ground cinnamon
• 1 1
• tablespoon vanilla
• 1 1
• vanilla bean, split, scraped
• 3 3
• eggs, beaten
• Streusel Topping
• 3/4 3/4
• cup Gold Medal® all-purpose flour
• 1/4 1/4
• cup granulated sugar
• Dash salt
• 1/3 1/3
• cup butter
• Topping
• Real maple or maple-flavored syrup
• Powdered sugar

Preparation

Step 1

Directions

1Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
2Place nut cups on large cookie sheet. Place a few berries in each cup.
3While bread cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and vanilla bean 5 minutes or until warm throughout, stirring constantly. Set aside to steep 30 minutes. Remove vanilla bean. Beat eggs into mixture.
4Dunk bread cubes into milk-egg mixture; divide evenly among nut cups. Repeat with all of the bread. Cover unbaked French toast tightly; refrigerate at least 8 hours or overnight.
5Heat oven to 350°F. Remove French toast from refrigerator; uncover. In small bowl, stir together flour, 1/4 cup granulated sugar and the salt. With fork or fingers, cut in or rub butter into flour mixture until it resembles crumbs. Sprinkle Streusel Topping over French toast.
6Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.