French Toast Cupcakes Stuffed with Peaches and Mascarpone

For my second recipe inspired by Muffin Tin Chef (my first was potato and egg cupcakes, a cupcake version of Matt's Parmesan hashbrowns), I put the Cupcake Project spin on his French toast made in muffin cups.  I stuffed the French toast with brown sugar coated peaches and mascarpone cheese and topped them with fresh whipped cream and edible flowers.  

Baked French Toast with Bananas, Walnuts, and Cacao Nibs

Baked French toast is the lasagna of breakfast - prepare it in advance so you can lounge in your PJs with the rest of the family instead of being a stove slave stuck frying toast while listening to the muffled laughter of your family in the other room.

This baked French toast has three layers of goodness.  Its base is a warm, gooey mixture of maple and bananas (when serving, make sure to scoop all the way to the bottom of the pan so you don't miss this part!).  The bananas are covered in a moist, eggy challah with a touch of ginger. The whole thing is then topped with crunchy walnuts and cacao nibs (or chocolate chips) and more maple.  Hungry yet?

Because this recipe is for French toast and not French cake, you can eat as much as you like guilt-free, right?