Stuffed French Toast Cupcakes

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By Stefani Pollack

This Mother’s Day, treat mom to French toast, peaches, cupcakes, and fresh flowers - all in one small package!  These unforgettable stuffed French toast cupcakes are filled with brown sugar coated peaches and mascarpone cheese, and they’re topped with fresh whipped cream and edible flowers.  Don’t forget to save some for yourself, too. 

Stuffed French Toast Cupcakes

Yield: 14 cupcakes

Peach Filling Ingredients:
9 ounces chopped firm fresh peaches
1/3 cup brown sugar
3 ounces mascarpone cheese, room temperature

Cupcake Ingredients:
½ cup sugar
¼ cup unsalted butter, room temperature
1 tablespoon water
3 eggs
½ cup whole milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
4 packed cups small cubes of soft bread
Fresh whipped cream (optional)
Edible flowers (optional)

Peach Filling Directions
In small pot on medium heat, add peaches and brown sugar.
Cook for 15 minutes, stirring regularly.  The peaches should be coated in melted brown sugar and a lot of their liquid will have cooked off.
Remove from the heat and mix in the mascarpone.

Cupcake Directions:
Preheat oven to 350 F.
In a small pot on medium-low heat, heat sugar and butter until melted.
Add water and continue cooking, stirring periodically, until sauce becomes thick and foamy. Remove from heat.
In a large mixing bowl, beat eggs, milk, vanilla, and cinnamon.
Once the sugar mixture is cool to the touch, add to the mixing bowl and completely combine.
Add bread to the mixing bowl, making sure that it is submerged in the egg mixture.
Let the bread rest for 15 minutes to absorb the liquid.
Spray cupcake liners with non-stick baking spray (or use silicone liners).
Press a small layer of bread into the bottom of a liner.
Scoop peach filling on top of the bread, filling almost to the top of the liner.
Press another small layer of bread on top of the peach filling.
Continue to fill the remaining liners as indicated above until all of the liners are full.
Bake for 20 minutes and serve warm, optionally topped with whipped cream and edible flowers.

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Paula Deen
Paula Deen
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Susan Greene a.k.a BUBBLES
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm