Saturday, January 24, 2015

French Toast Cups


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These French Toast Cups remind me of bread pudding but instead of putting a sweet toffee glaze over the top I put maple syrup.  It was super YUMMY!

Making French Toast Cups is nice because you can make as many as you want.  It was perfect for us since we are now empty nesters most of the time.  I also like the fact of just putting it all in a dish and putting it in the oven, no standing and watch and having to flip your French Toast as it cooks.

After it was done baking we flipped ours out onto the plate and then poured maple syrup over it.  The toast was crunch on the top and warm and a little sticky in the middle.  Bill and I both loved it!

French Toast Cups
4 small ramekins (to help with size mine hold 12oz of liquid)

French Toast:
8 C bread, cubed
1 C whipping cream
1 C milk
3 eggs
1/2 T vanilla
1/2 C sugar
1/2 t salt

Cinnamon Streusel:
4 T butter, cold and cut into pieces
3/4 C brown sugar
1/4 C flour
1/2 t cinnamon
chopped pecans

spray ramekins inside with cooking spray

I used a loaf of Italian Bread but you can use whatever variety of bread to your liking.  Cube the bread into bite size pieces and set aside.

Mix together the whipping cream, milk, eggs, vanilla, sugar and salt.  Pour the cream mixture over the bread crumbs and allow it to sit until most of the liquid is absorbed into the bread.

In a small bowl combine brown sugar, flour and cinnamon.  Add the cut up butter and mix together with a pastry cutter or with 2 forks until crumbly, set aside.

Put bread cube mixture about half way up each ramekin then layer in some of the streusel then fill the rest of the way with the bread cube mixture finishing each off with a sprinkle of streusel and chopped pecans.

Bake in a 350 degree oven for 20 to 30 minutes or until nice and brown on top and set up in the middle.

I let ours sit for about 10 minutes to cool then ran a knife around the sides of the ramekin to loosen then lifted the French Toast out with a spoon.

Smother in maple syrup and enjoy!