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These French toast cupcakes from former culinary producer Grant Melton turn the sweet brunch favorite into delectable desserts.

Can't get enough French toast? Try making this Apple-Pecan French Toast Casserole or Donut French Toast.


For the cupcakes:
  • 1 cup milk
  • 8 eggs
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ 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
  • ¼ cup confectioners' sugar
  • A pinch of salt
  • 1 teaspoon vanilla bean paste or vanilla extract
For decorating:
  • Strawberries, blueberries and raspberries


Serves: Makes 12 cupcakes


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 zip-top bag with your desired pastry tip.

Pipe the whipped cream onto the French toast cupcakes and garnish with berries.