Okay you caught me; this technically isn’t actually a french toast recipe. It’s bread pudding, but when I think bread pudding, I think of a large pan of a brown, mushy looking dessert.
So here’s a trick: call it baked french toast, put it in a cupcake tin, and you’re ugly dessert has transformed into a cute, portable breakfast that you can enjoy any time of day.
The bourbon and cream cheese frosting (homemade or store bought) are optional but absolutely necessary if you want to get through that 8am class (and totally acceptable if hidden in a french toast cup).
Boozy French Toast Cups
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Servings: 24
Tear stale bread into small pieces.
#Spoontip: if the bread isn’t quite stale enough, let it sit in a 350° over for 10-15 minutes.
Whisk the rest of the ingredients together in a separate bowl.
#Spoontip: I learned the hard way that this step is a lot easier if you beat the eggs before adding the rest of the ingredients.
Pour egg mixture over bread pieces.
#Spoontip: For best results, get your hands in their and massage the egg mixture into the bread.
Let sit in fridge for at least an hour (up to overnight).
Scoop mixture into lined muffin tins.
Bake at 350° until set (27-30 minutes).
Bourbon Cream Cheese Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 24
Mix cream cheese frosting and bourbon.
Frost french toast cups.
#Spoontip: to make them extra cute, sprinkle a little bit of cinnamon on top.