Description
Apple Pecan French Toast Cups are a delightful breakfast treat featuring a tender custard-soaked French bread base filled with warm spiced apple filling, then topped with a buttery maple pecan crunch. Baked until golden and perfectly set, these cups combine cozy autumn flavors with a convenient individual serving perfect for brunch or a special morning indulgence.
Ingredients
Units
Scale
Apple Filling:
- 2 medium apples, chopped in small pieces
- 2 1/2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon corn starch
- 2 tablespoons water (or more if needed)
French Toast:
- 4 cups French bread, cut into small 1/2 inch cubes
- 2 eggs
- 1/2 cup milk
- 1/4 cup cream
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
Topping:
- 2 tablespoons melted butter
- 3 tablespoons maple syrup
- 1/3 cup chopped pecans
Instructions
- Prepare the Apple Filling: In a saucepan, combine the chopped apples, light brown sugar, lemon juice, cinnamon, nutmeg, and corn starch. Stir well to combine and cook over medium heat for 5 to 10 minutes, until the apples have softened slightly. Add water a tablespoon at a time if the mixture seems too thick. Once cooked, set aside to cool.
- Prepare the Bread Cubes: Cut the French bread into small 1/2 inch cubes and place them in a large mixing bowl. Set aside while preparing the custard mixture.
- Mix the Custard: Whisk together the eggs, milk, cream, light brown sugar, vanilla extract, nutmeg, and cinnamon until fully combined. Pour this mixture over the bread cubes in the bowl and gently stir to coat all the bread well. Let the bread soak in the custard for about 15 minutes, stirring occasionally to ensure even soaking.
- Make the Topping: In a small bowl, stir together the melted butter, maple syrup, and chopped pecans. Set this mixture aside for topping later.
- Assemble the Cups: Preheat your oven to 350°F (175°C). Line a standard muffin pan with parchment paper tulip wraps. Fill each muffin cup almost to the top with the custard-soaked bread, then gently press down with the back of a spoon to create a small dent in the center.
- Add the Apple Filling and Bake: Spoon the cooled apple filling evenly on top of each bread cup. Bake the filled cups in the preheated oven for 10 minutes to set the apple layer.
- Add the Pecan Topping and Continue Baking: Remove the muffin pan from the oven and spoon the pecan topping evenly over each cup. Return the pan to the oven and bake for an additional 12 to 15 minutes, or until the edges are set and the tops are golden brown.
- Serve: Serve the Apple Pecan French Toast Cups warm, accompanied by extra maple syrup or whipped cream if desired for added indulgence.
Notes
- Use day-old or slightly stale French bread for the best texture as it absorbs the custard better without becoming mushy.
- You can substitute pecans with walnuts or almonds if preferred.
- These cups can be prepared ahead and refrigerated before baking; just increase baking time slightly when baking from cold.
- For a dairy-free version, substitute milk and cream with almond or oat milk and use non-dairy butter.
- Adjust sugar quantities according to sweetness preferences or dietary needs.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg