Have you ever tried french toast cupcakes? Say hello to my new favorite brunch dish. It’s perfect for any and every occasion and satisfies even the pickiest of eaters. I’m hosting Christmas breakfast/brunch this year and this is definitely on the menu. Why? Because it’s perfect for kids, loved by adults (I mean who doesn’t already love french toast?), and a great dish to impress your loved ones. What’s even better? It’s a dish that doesn’t require your full attention, keeps your stove clean, and is something you can pop in the oven when you’re ready. Simply prep your ingredients ahead of time and then bring everything together when you’re ready to bake it.

Rule#1 of hosting is to keep your composure and look like you’ve got it all together. Dishes like this one are a God send because it saves time and energy adding to the whole “zen” experience lol.

I’ve made this dish for friends and family and it’s something they absolutely love.

To make these, I use my usual french toast recipe but instead of toasting my bread in pan, the bread is diced into thick pieces and everything gets baked in a cupcake tin.

Make this on Christmas morning for your family. It’s a dish they’ll never forget!

A few notes:

I love using milk bread rolls/Hawaiian rolls for this recipe but brioche and challah work just as well
A little trick I like to use when making french toast when I don’t have heavy cream is to use coffee creamer. Yup, it’s just as creamy, has some flavor, and does the trick.
You’ll notice that rum is part of this recipe. Rum is my little trick for french toast and one that makes mine extra special. The flavor of the rum balances out the flavor in the custard mixture and adds a unique flavor. Don’t worry the alcohol cooks out as the cupcakes are baking.

Ingredients:

12 Hawaiian Pull Apart Rolls (Brioche or Challah bread works as well) , diced
3 cups of heavy cream
3 eggs
2 teaspoons of vanilla extract
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1 tablespoon of rum
Cooking Spray, for baking pan
Powdered sugar, for dusting

Directions:

Preheat oven to 350 degrees.

In a shallow dish, add your egg custard ingredients: heavy cream, eggs, vanilla extract, cinnamon, cloves, and rum. Mix with a whisk until fully combined. Set aside.

Next, spray a cupcake baking sheet with cooking spray.

Then, add in your diced bread pieces evenly among your cupcake baking sheet. Each Hawaiian roll should provide enough bread for one french toast muffin. Use your fingers to stuff the bread pieces into each cup insert of your baking sheet.

Once all of the cups are filled with bread, it’s time to fill with your custard mixture. Use a ladle to fill each cup with the custard mixture. Each cup should be filled with enough custard to soak the bread. About 1 tablespoon and a half of custard per cupcake.