
Grant’s French Toast Cupcakes

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray
Ingredients
For the cupcakes:
- 1 cup milk
- 8 eggs
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 loaf soft white bread, such as brioche or Pullman, cut into cubes (about 5 cups)
For the frosting:
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- A pinch of salt
- 1 teaspoon vanilla bean paste or vanilla extract
For decorating:
- For decorating: Strawberries, blueberries and raspberries
Yield
Serves: 12 cupcakes
Preparation
Preheat oven to 350°F.
In a large bowl, whip together milk, eggs, sugar, cinnamon and salt. Add the brioche bread cubes. Let soak for 15 minutes.
Line a 12-cup muffin pan with cupcake liners. Divide the soaked bread among the 12 muffin tins. Pour any excess liquid evenly over the cups. Place in the oven and bake for 30 minutes or until crispy and brown on top. Let cool.
In a stand mixer with a whisk attachment, whip the heavy cream until stiff. Add sugar, salt and vanilla. Put whipped cream into a piping bag or plastic ziptop bag with your desired pastry tip.
Pipe the whipped cream onto the French toast cupcakes and garnish with berries.