These mini bundt French toast cakes are the easiest and tastiest way to make a breakfast or brunch special for guests or just to have when you just want something yummy!
This recipe makes 8 but you can easily reduce it to make 2, 4, or 6 mini bundt cakes.
Ingredients
- 1 loaf Challah or brioche bread (Found Challah bread at Trader Joe's)
- 8 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- candied pecans (I bought mine at Trader Joe's but you can make your own.)
Instructions
1. Preheat oven to 400 degrees.
2. Generously spray a mini bundt pan with cooking spray.
3. Place 5 to 6 candied pecans in the bottom of each mini bundt pan.
4. Tear bread into tiny bits and fill the bundt pan. You want to press the bread down
gently in order to fill the whole space.
5. Whisk together eggs, milk, vanilla, cinnamon and ginger. Pour evenly over bread.
6. Bake for 10 minutes until set.
7. Gently turn the bundts out of the pan. I had to give mine a little shake to get them
out.
8. Serve with syrup and extra candied pecans.
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