I love breakfast and I’m a firm believer that weekend brunch should happen on weekdays too. I mean, who wouldn’t love a mimosa and a side of bacon on a Tuesday?
This easy to make stuffed French toast recipe is an adaptation of my mom’s holiday recipe. Her recipe stuffs the heavenly cream cheese filling in French bread slices and is dipped in a spiced egg mixture. Every holiday we’re visiting, Kevin and I both request she make French toast for breakfast. It’s so delicious I’d even love it for dinner!
I simplified the recipe by making it more into a bread pudding with the same delicious cream cheese mixture. It’s loaded with pecans and dates too—which if you’re not a fan, don’t hate. They are the absolute perfect addition to this recipe. You bake it in a muffin pan so it’s a pop it in the oven and forget it recipe…well at least for the 25 minutes while it bakes. These individual French toast cups make a great, simple breakfast. Just the thing to serve mom on Mother’s Day.
Check out the video to see how easy they are to make!
Stuffed French Toast Muffin Cups
1 – 8 oz. package cream cheese, softened
1/4 cup orange marmalade
1/4 cup pitted dates, diced
1/4 cup pecans, chopped
8 slices white bread
1/2 cup milk
1 tablespoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon vanilla
Maple syrup, for serving
Silicone jumbo muffin pan
Non-stick cooking spray
- Preheat the over to 350°. Cut the slices of bread into cubes. Spray the muffin cups with non-stick cooking spray.
- In a large bowl, whisk together the eggs, milk, cinnamon, brown sugar, and vanilla. Add the bread and stir until it’s coated with the egg mixture. Let the bread absorb the mixture for about 5 minutes.
- Meanwhile, in a small mixing bowl, combine the cream cheese, orange marmalade, diced dates and chopped pecans. Set aside.’
- Fill each muffin cup half way with the bread mixture. Top with a large dollop of the cream cheese mixture. Finish with a layer of the bread mixture. Bake for 25 minutes, or until the French toast is set.
- Allow them to cool in the pan for about 5 minutes before removing. Plate and serve immediately with warm maple syrup or a dusting of powdered sugar.
If you don’t have a silicone muffin pan, I highly recommend getting one. This jumbo cup size is super versatile—you can use it to make mini ice cream cakes, jumbo muffins, cupcakes and these delicious French toast cups.