French Toast Cupcakes with Cool Whip Frosting: A Breakfast Treat

One of my favorite make-ahead breakfast recipes is Baked French Toast.  It’s perfect for serving overnight guests or for special occasions.   It got me to thinking, why couldn’t I make an individually-sized version for everyday?  I experimented a little bit with the recipe and landed on a special breakfast treat:  French Toast Cupcakes.  It’s a really simple recipe, and is a great way to use up stale bread.  Besides, who says you can’t eat cupcakes in the morning?!

I first posted about Cool Whip Frosting last fall on Frugalbites.com.  Our Walmart regularly stocks it in Vanilla and Chocolate, but we’ve also tried the Cream Cheese flavor.  Since our our first taste, we’ve probably gone through close to ten tubs of it.  Now, whenever I made baked goodies my kids ask, “Mom, can you get that GOOD kind of frosting?”

French Toast Cupcakes

• 1/2 loaf French bread, cubed (or any kind of stale or day-old bread)
• 1/2 C. sour cream
• 4 large eggs, beaten
• 1 1/4 C. half and half (use milk to make it even more frugal)
• 3 Tbsp. butter or margarine, melted and cooled
• 1/4 C. maple syrup
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon

Preheat oven to 350 degrees.  Place bread cubes in a mixing bowl. Combine other ingredients and pour over bread cubes, stirring to saturate completely.  Scoop batter into muffin cups.  Bake for 30-35 minutes or until golden brown and inside is baked through.

Cool slightly before frosting with vanilla Cool Whip Frosting (I used a #2 Wilton tip).  I dusted the top with a little more cinnamon.

Yield:  12 Cupcakes

Plus, for a limited time you’ll be able to print a high-value coupon for the Cool Whip Frosting I used:

If you experience difficulty printing, here’s a coupon printing help resource  (MAC users, please use browser other than Chrome).

Step-by-Step

This is what you’ll need:

Combine all the wet ingredients.  Your mixture will look like this:

Pour batter into muffin cups.  There will be minimal rising, so fill them nearly to the top.

They’re done when they look like this and the inside of the cupcake is baked through.  Allow to cool slightly so frosting doesn’t melt right away.

Top with Vanilla Cool Whip Frosting after the cupcakes have cooled a bit (to avoid having the frosting melt).

Enjoy!

View my entire French Toast Cupcakes with Cool Whip Frosting Photo Gallery on Google+.

Check out more awesome cupcakes & cakes on the Kraft Cool Whip Frosting Pinterest Board and more recipes at Kraft recipes.