Overnight Cinnamon French Toast Cupcakes

Ingredients

• 1 loaf raisin bread 
• 30  asian rice cracker snack mix 
• 1 serving strawberries fresh sliced ( strawberries, blueberries or raspberries)
• 1.5 cups skim milk fat-free (skim)
• 1.5 cups milk whole
• 0.5 cup whipping cream 
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 tablespoon vanilla 
• 1  vanilla pod split
• 3  eggs beaten
• 0.8 cup flour all-purpose
• 0.3 cup granulated sugar 
• 1 Dash salt 
• 0.3 cup butter 
• 1 serving maple syrup 
• 1 serving powdered sugar 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• kitchen towels

Directions

1. Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
2. Place nut cups on large cookie sheet.
3. Place a few berries in each cup.
4. While bread cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and vanilla bean 5 minutes or until warm throughout, stirring constantly. Set aside to steep 30 minutes.
5. Remove vanilla bean. Beat eggs into mixture.
6. Dunk bread cubes into milk-egg mixture; divide evenly among nut cups. Repeat with all of the bread. Cover unbaked French toast tightly; refrigerate at least 8 hours or overnight.
7. Heat oven to 350°F.
8. Remove French toast from refrigerator; uncover. In small bowl, stir together flour, 1/4 cup granulated sugar and the salt. With fork or fingers, cut in or rub butter into flour mixture until it resembles crumbs.
9. Sprinkle Streusel Topping over French toast.
10. Bake 30 to 35 minutes.
11. Remove from oven; drizzle each with maple syrup.
12. Sprinkle with powdered sugar.
13. Serve warm.