My brother is amazing. Seriously. I’ve known it for years, but I kept it to myself growing up (sibling stuff and all that). He aces all of his classes, composes his own music, and when it comes to coding, he’s basically brilliant.  
During our Hawaii vacation, I started adjusting the appearance of my blog. Two columns or three… Large photos or small… Long posts or excerpts… As one of the least computer-savvy people in the entire universe, I quickly started drowning in the HTML and CSS. (Or maybe my own tears.)
When my brother walked in and saw me sniffling at my computer screen, he offered, “Here, let me try.” After a few keystrokes, clicks, and page refreshes, he single-handedly beautified my blog to how it looks now. Isn’t he sweet? (If you’re reading in an email or RSS feed, click HERE to see the new design!)
Because of these computer coding skills, one of the big internet-related companies hired him as a paid summer intern! I’m so proud. And if I didn’t live 110 miles away, I would’ve snuck into his kitchen this morning (his first day!) to make him breakfast: either Mickey Mouse pancakes (our childhood favorite), scrambled eggs (because he’s trying to be healthy), or these french toast cupcakes (since they’re portable and so darn cute!).
But only one of those yields extras that I could eat too, so… Maybe not such a tough choice after all!
A super fun (and portable!) way to eat french toast! These are best served warm, but the leftovers still taste yummy at room temperature.
- Preheat the oven to 350°, and line 8 muffin cups with metallic liners.
- Cut the bread into 1”-square cubes, and add to a large bowl. In a small bowl, whisk together the egg whites and next 5 ingredients (through nutmeg). Drizzle the mixture over the bread cubes, and stir with a spatula until all of the bread is coated.
- Divide the bread between the prepared muffin cups, filling each liner completely. (They won’t rise like normal cupcakes!) Bake at 350° for 22-24 minutes, or until the top begins to toast. Cool in the pan for 5 minutes before turning out onto a wire rack. Just before serving, top each with 2 teaspoons of yogurt and ½ teaspoon of maple syrup.
Note: For a sweeter treat, try replacing the yogurt with whipped cream!
Oh, Amy! These are a totally darling idea! I just may have to kick off my kids’ summer break (which starts tomorrow – perfect timing!) with these as their first vacation breakfast! They will be thrilled! I especially love how portable these are for grab-n-go convenience! BTW – your blog looks fabulous! Kudos to your brother! As a new blogger, I totally feel your html, css pain – but clearly you conquered your techie woes! Awesome!
Thank you Shelley, you’re so sweet! I’ll pass on your compliments to my brother; I’m sure he’ll appreciate hearing them. I’m really jealous that your kids begin their summer break tomorrow. Throughout K-12 and college, my break never began until the third week of June!
Amy, these little cupcakes are so cute!! They sound really yummy!! Gotta love the taste of French toast! Loving the look of your blog too, girl! Very sweet brother you have. 🙂
Thank you Karey! I had too much fun making the cupcakes, and my brother… Well, I’m just really grateful that he’s so willing to help me!
Oh wow. I wish I had a brother who knew how to manage computer coding! I’ve learnt some of the basics of HTML but it still baffles me. Your blog looks beautiful Amy… but then again, I’ve just discovered it so I don’t know how it was before! Your recipes are just beautiful. Especially this french toast cupcake idea. I love how you put your own twist on some favourite delicious treats to make them new again!! x
Thank you so much Laura; you’re so sweet! Loads of other food bloggers have perfected the classics, so I really enjoy coming up with creative spins. It makes me happy to see other people smile at my unique recipes too!
You are so luck to have a smart brother to help you out! haha! These look beautiful 😀
Thank you Kristi! I’m really fortunate to have such a sweet and supportive family. My blog wouldn’t be possible without them!
Do these freeze well? I’m always looking for things to make and stick in the freezer for the fiance to grab and take to work.
You’re so sweet to make your fiance breakfasts, Nicole! I haven’t tried freezing these yet, but I think that the french toast part could probably be frozen and thawed before adding the yogurt and maple syrup.
Don’t you love computer-handy relatives? They’re so easy to mooch off of 🙂 Mine also lives far away so I can’t even throw food at him constantly as a thank you. LOVE these cupcakes!!! So fun!
Thanks Karen! It’s so true; the comp-sci relatives are always a favorite of us food bloggers. Having one (or more) in the family is basically a dream come true!
THey look amazing!! Love french toast so much! I had 2 questions: How long will they last? and are these mini or regular sized?
Thanks Rebekah! These are regular-sized muffins, and they should last 5-7 days if stored in an airtight container in the fridge. Wait to top them with the yogurt and maple syrup just before eating to avoid making them too soggy. I hope you enjoy them! 🙂