Mini Apple Pie French Toast Cups

Indulge in the perfect fusion of flavors with Mini Apple Pie French Toast Cups. This creative recipe combines the comforting tastes of apple pie and French toast into delightful, bite-sized treats! Crafted with rich brioche or challah, fresh apples, and a creamy custard, these cups are perfect for breakfast, brunch, or dessert. Easy to make and visually appealing, they are sure to impress your family and friends. Discover how to create these scrumptious mini cups and bring a smile to everyone's face with every delicious bite!

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Ingredients

4 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

8 slices of brioche or challah bread

2 apples (Granny Smith or Honeycrisp), peeled, cored, and diced

1/4 cup brown sugar

1 tablespoon lemon juice

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon (for filling)

1/2 cup chopped pecans or walnuts (optional)

Butter (for greasing the muffin tin)

Whipped cream or vanilla ice cream (for serving, optional)

Powdered sugar (for dusting, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with butter.

Prepare the Bread: Using a rolling pin, flatten each slice of brioche or challah bread to about 1/4 inch thick. Cut each slice into 4 squares.

Form the Cups: Gently press each square of bread into the muffin tin, forming a cup shape. Leave the edges hanging over the sides a bit for a rustic look.

Make the Custard Mixture: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and nutmeg until well combined.

Prepare the Apple Filling: In another bowl, mix the diced apples, brown sugar, lemon juice, flour, and ground cinnamon until the apples are well-coated. Stir in the chopped nuts if using.

Assemble the Cups: Spoon a small amount of the apple filling into each bread cup, pressing down gently. Pour the custard mixture over each cup, filling them almost to the top.

Bake: Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the custard is set.

Cool & Serve: Allow the cups to cool for a few minutes before carefully removing them from the muffin tin. Serve warm with whipped cream or a scoop of vanilla ice cream, and dust with powdered sugar for a touch of sweetness.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini cups