If brunch had a season it would be spring. People brunch for Easter. People brunch for Mother’s Day. Brunch is where it’s at once the weather starts to warm up. Especially if you can brunch outside. Personally I’m an equal opportunity bruncher and like to brunch year round.
Late morning (sleep in!) meal with eggs and champagne? Oh yeah. Count me in. Always.
As I was dreaming up a new, seasonal bundt of the month, I couldn’t get my mind out of the brunch gutter. That’s when I realized that I needed to make a brunch bundt.
Although I definitely entertained the idea of an entire bundt made from eggs, I thought that might get a little 1970’s food funky, so french toast was my next option. Taking a cue from the Betsylife archives, I set out to make the cutest, mini french toast bundt cakes anyone has ever seen.
In addition to being totally adorable, and delicious, these mini bundt cakes are insanely easy to make.
I started with a gorgeous loaf of challah bread from my favorite local baker Charlie’s Best Bread. Don’t have pretty challah bread? You can make this with any random bread product you have laying around including leftover hamburger buns or the heels of a sliced loaf.
Rip the bread into tiny pieces, mix up the egg magic, and bake! Meanwhile, drink lots of champagne. That’s the only legitimate way to do brunch right.
Squeeeeeee!!! How cute are these? I think my head might explode. I want to make these every single day. Actually, now that I think about it, I probably could. They take about as much time as cooking eggs or making a smoothie in the morning.
Hmmmm. I wonder if I could drink champagne for breakfast everyday too?
Clink! Cheers to a spring season full of outdoor dining, cute miniature food, lots of champagne, and most of all, great company.
- 1 loaf brioche bread, or any other type of bread.
- 8 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- Preheat oven to 400 degrees.
- Generously spray a mini bundt pan with cooking spray.
- 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.
- Whisk together eggs, milk, vanilla, cinnamon and ginger. Pour evenly over bread.
- Bake for 10 minutes until set.
- Gently turn the bundts out of the pan. I had to give mine a little shake to get them out.
- Serve with syrup or your favorite french toast toppings.