Jumbo Cheesecake-Stuffed French Toast Muffins Recipe
Additional Information
Step 1
Preheat oven to 350°F. Prepare 6-cavity jumbo muffin pan with vegetable pan spray.
Step 2
In large bowl, whisk together milk, 1/2 cup sugar, 3 eggs, cinnamon and 1 teaspoon 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.
Step 3
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla; beat until smooth. Divide mixture evenly among French toast cups and top each with remaining French toast mixture. Sprinkle with sparkling sugar.
Step 4
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.
Products
Clear Vanilla Extract, 2 Oz. (1 teaspoon for french toast, 1/2 teaspoon for filling)
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1-1/2 cups milk
granulated sugar (1/2 cup for french toast, 2 tablespoons for filling)
3 Eggs (for french toast)
1-1/2 teaspoons ground cinnamon
1 loaf brioche bread (16 oz., cut into 1" cubes, about 12 cups)
1 egg (for filling)
1 package cream cheese, softened (8 oz.)
maple syrup (to serve, optional)