Jumbo Cheesecake-Stuffed French Toast Muffins

The combination of flavors of French toast, bread pudding and cream cheese coffee cake makes these muffins YUMMY! The recipe is fast, easy, and perfect for brunch or a holiday breakfast, but it's do-able even on busy weekday mornings.

AmountAbout 6 muffins

Ingredients & Tools
Instructions

Ingredients

French Toast
1 1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1 loaf (16 oz.) brioche bread, cut into 1 in. cubes

Filling
1 8 oz. package cream cheese, softened
1 egg
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Wilton White Sparkling Sugar (optional)
Maple syrup and berries, to serve (optional)

Tools
6-cavity jumbo muffin pan
Large bowl
Whisk
Electric mixer
Cooling grid

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare 6-cavity jumbo muffin pan with vegetable pan spray.
In large bowl, whisk together milk, sugar, eggs, cinnamon and 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.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg, sugar and vanilla; beat until smooth.
Divide cream cheese mixture evenly among French toast cups and top each with remaining French toast mixture. Sprinkle with sparkling sugar.
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.