Custardy rum raisin stuffed French toast cups make a great grab-and-go breakfast for busy mornings!
I fell in love with rum raisin ice cream when I visited Bermuda a few years ago. Now it’s one of my favorite flavors on hot summer days – somehow it seems more cool and refreshing than other flavors. Unfortunately, we don’t have many hot summer days here in upstate New York so I have to get creative and find other excuses to bring those flavors together.
I don’t remember what inspired me to make rum raisin stuffed French toast, but I’m glad I did – it was an instant hit! Instead of frying individual slices of bread, I baked this French toast in a muffin tin like you would with bread pudding. Doing it that way saves time, and it’s perfect to make ahead for an easy grab-and-go breakfast on chilly mornings. I like eating them straight from the fridge, but you can also pop them into the microwave for 30 seconds. (If rum raisin isn’t your thing, give my apple cinnamon French toast cups a try!)
Each French toast cup is stuffed with a delicious pocket of lightly sweetened rum-flavored cream cheese. GO VEGGIE cheese means they’re dairy free, and rum extract instead of actual rum means they’re appropriate for breakfast. Win-win! For a vegan version, you can also swap the eggs out for chia egg.
These stuffed French toast cups are lightly sweetened, so you can drizzle them with maple syrup without them being super sticky-sweet. They’re also delicious plain.