Baked French Toast Cups

I kicked off the July 4th weekend with a little visit from my best friend Tam & her kids. They came over to hang by the pool & while the kids played, well, we played. Let's just say that the Beaujolais was not the only thing chilling.

{LOVE my bucket. Comes in handy}

We had such a good time that I convinced Tam to bring her kids back over to spend the night while she relaxed with her hubs. I made this yummy treat for breakfast the next morning. So much fun to make, adorable on the plate, & a healthier alternative too! The kids enjoyed it as did Tam when she came to get the kids in the morning.

4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk (I used fat free)
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon

In a medium skillet, saute apples with butter & cinnamon for about 5 minutes, or until soft. Set aside. In a medium bowl, mix the eggs, milk, vanilla, cinnamon & nutmeg until well combined. Add bread cubes & mix together until all the bread is saturated. Add the apples & mix until well distributed. Using a regular size muffin tin, scoop bread evenly into 6 greased muffin cups. Bake at 350 degrees for about 20 minutes or until set & lightly golden brown.

{Just before going into the oven}

{Just fresh out of the oven}

{Food for Thought}

The original recipe, here, had drizzled icing over them but I opted for regular light syrup instead. As with any french toast or pancakes, in my opinion, alone they could be a bit sweeter but with the syrup alongside or the icing, if you prefer, it's just the right amount.

{Click Here to Print Recipe}