Ingredients French Toast 1 1/2 cups milk 1/2 cup granulated sugar 3 eggs 1 1/2 teaspoons cinnamon 1 teaspoon vanilla extract 1 loaf (16 oz.) brioche bread, cut into 1 in. cubes Filling 1 8 oz. package cream cheese, softened 1 egg 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract Wilton White Sparkling Sugar (optional) Maple syrup and berries, to serve (optional) Tools 6-cavity jumbo muffin pan Large bowl Whisk Electric mixer Cooling grid Instructions Click to mark complete - Preheat oven to 350°F. Prepare 6-cavity jumbo muffin pan with vegetable pan spray. - In large bowl, whisk together milk, sugar, eggs, cinnamon and vanilla. Add bread cubes and toss gently to coat. - Fill prepared pan cavities about 2/3 full and press into bottom and up sides, forming a cup shape. Reserve remaining French toast mixture for topping. - In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg, sugar and vanilla; beat until smooth. - Divide cream cheese mixture evenly among French toast cups and top each with remaining French toast mixture. Sprinkle with sparkling sugar. - Bake 30-35 minutes or until tops are golden brown. - Let cool in pan on cooling grid 5 minutes, then loosen edges with a thin metal spatula and turn out onto cooling grid. Serve warm with maple syrup and berries, if using.
