Overnight Cinnamon French Toast Cupcakes

By carvalhohm2

Ingredients

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

Details

Servings 15
Cooking time 560mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.

2 Place custard cups or ramekins on large cookie sheet. Place a few berries in each cup.

3 While 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.

4 Dunk 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.

5 Heat 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.

6 Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.

Serves 15