Baked Apple French Toast Cups

These baked apple french toast cups are a great way to start your day – kids will love them too!

In the midst of turkeys, sweet potatoes, and PIE, it might be easy to forget about breakfast. Don’t forget about breakfast! It does the body good. Especially a filling, nutritious, whole-grain breakfast like this one. Plus, it is easy to make and will impress any overnight guests that might be crashing at your house.

Is it sad that I can’t even remember what I had for breakfast on Thanksgiving when I was growing up? Don’t get me wrong, I had a perfect childhood. I remember lots of amazing Thanksgiving dinners. I just can’t remember Thanksgiving breakfast. Give your family something to remember! Start a new tradition! Make these Baked Apple French Toast Cups and prepare for people to be impressed.

When I was trying to come up with a great Thanksgiving recipe, I didn’t want to be boring and do stuffing. Not that stuffing is boring–it actually is my favorite part of Thanksgiving dinner. But I wanted to mix things up a little.


Baked Apple French Toast Cups

Baked apple french toast cups are an easy breakfast that everyone will love.

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Ingredients:

  • 12 slices Multi-Grain Bread
  • 3 eggs
  • 1/3 cup skim milk
  • 1 teaspoon granulated sugar
  • 1 1/4 teaspoon cinnamon, divided
  • 2 Fuji apples (or another firm apple), diced small–approximately 2 cups
  • 1/2 teaspoon freshly ground nutmeg
  • 1 tablespoon brown sugar

Directions:

  1. Cut crust off of bread. Spray 12 muffin tins generously with non-stick baking spray. Preheat oven to 350 degrees F.
  2. In a large shallow bowl, whisk together eggs, milk, granulated sugar, and 1/4 teaspoon of cinnamon. Dip slices of bread in this mixture until saturated, letting an excess drip off. Fit each slice of bread into a muffin tin.
  3. In a small bowl, mix together diced apple, 1 teaspoon of cinnamon, nutmeg and brown sugar until combined. Fill wells of bread with this mixture. Pile it up as it will bake down a bit.
  4. Bake at 350 degrees for 25-30 minutes or until completely cooked and starting to brown around the edges. Run knife around each cup to loosen and remove. Serve warm. Syrup optional!
All images and text ©Rachel Cooks.

 

 

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88 comments

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  6. Going to try this breakfast idea on my daughter.

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  12. Wow! I had no idea this bread lacked all that bad stuff…. I woulda been buying it all the time!

  13. Feed subscriber via google reader

  14. Pinterest fan as mummytotwoboys1

  15. That recipe is great, thanks for the chance

  16. liked the bread on FB anyway! it was so good :(

  17. so sad that hostess is closing. this breakfast sounds awesome!!

  18. I don’t think we ever had a memorable breakfast on Thanksgiving Day. Usually it was a quick breakfast (probably oatmeal or cereal), getting the turkey in the oven, and whatever else we could do before going to church. We always said we were saving our appetites for the dinner to come!

  19. Follow Rachel Cooks on Pinterest. http://pinterest.com/jtwark/

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  23. this looks so yummy

  24. These look so fun! (and yummy!)

  25. Following Rachel Cooks on Pinterest.

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  28. I subscribed to your RSS feed. I always look forward to reading your new posts. :)

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  29. “Liked” Nature’s Pride on Facebook.

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  30. Yeah…heard the sad news that the Hostess Brand will be closing…so sad. It would be wonderful to win the cookbook as a keepsake!

    amy [at] utry [dot] it

  31. this is my husband’s favorite bread!!

  32. I already subscribe via email

    Seasidesmitten@aol.com

  33. What a wonderful opportunity! My husband and I are on a tight budget fixing up our first home, so this would be nice to help us save on our monthly grocery budget.

    seasidesmitten@aol.com

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  39. I love french toast and eggs in a basket the best!

  40. I follow you on Pinterest.

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  43. I like you on FB.

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  45. What a great idea to make cups!

  46. subscribed to email list!

  47. I follow you on Pinterest.

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  49. I like Rachel Cooks on FB.

  50. I subscribe via email.

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  52. Cute recipe. We eat lots of WW bread in our house.

  53. I Follow @rachelcooksblog on Twitter.
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  56. Thanks for the giveaway! We eat bread at every meal.
    cjbrick@ymail.com

  57. I love this idea!!! And I agree, can’t forget about Thanksgiving breakfast!

  58. That’s a really cute idea. I love french toast but for some reason I never make it.

  59. I love the idea of putting them in a muffin tin, so cute! I don’t remember what I had for Thanksgiving breakfast growing up either, it was always about the main event :)

  60. I subscribe to your RSS feed.

  61. My kids would love these baked apple french toast cups!

  62. Really great idea! YUM!

  63. Is it wrong that I want to drizzle some kind of icing all over these beauts? Totally making these for my kids! LOVE!

  64. These are absolutely adorable, and they look so delicious!

  65. i hear you about the thanksgiving breakfast tradition. I think we all are so wrapped up with the big feast- often times breakfast goes unnoticed but this great recipe is healthy start for the day.

  66. What a great idea and they sound delicious. Since I have an apple orchard, I’m always looking for new ways to use apples.

  67. i adore these – so cute! and such a great way to re-purpose regular bread!

  68. They’re so cute! haha I love the presentation! Sounds delicious too!

  69. I also follow on pinterest

  70. I follow on Twitter (@ksuty)

  71. Ohh I love discovering a new bread without all the yucky stuff! These look perfect for Turkey Day breakfast! : )

  72. I like Rachel Cooks on Facebook

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  74. This is such a great idea, I can’t wait to try these baked french toast cups! And thanks for the giveaway!

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