Fruitcake Poppers Recipe

21-30 Minutes


  • 6 slices Sara Lee® White Made with Whole Grain Bread, toasted and cubed
  • 1 tablespoon butter
  • 4 large eggs
  • 1 cup milk
  • 2 tablespoons brown sugar
  • 2 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup dried cranberries, chopped
  • ¼ cup dried apples, chopped
  • ¼ cup dried apricots, chopped
  • Nonstick cooking spray or butter

  • Cream Cheese Icing Ingredients:
  • 4 ounces cream cheese, softened
  • ½ cup milk
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice

  • Special Tools:
  • 12 cup mini muffin pan


  1. Preheat oven to 375˚F.
  2. Toast six slices of bread and cube into small squares. Set aside.
  3. In a large bowl, whisk eggs, milk, brown sugar, vanilla and cinnamon. Fold in cubed bread, making sure they are well coated. Fold in dried fruit.
  4. Spray muffin tin with nonstick spray, or coat with butter. Spoon in bread mixture. Top with additional fruit, if desired.
  5. Bake for 10 minutes or until firm and golden brown. You can check doneness by sticking in a toothpick. You will want a toothpick to come out clean.
  6. To make Cream Cheese Icing, in a small bowl, mix cream cheese, milk, powdered sugar, vanilla and lemon juice. Drizzle icing over cooked muffins. Enjoy!