I know I’ve said it before, but I’m really not big on breakfast. I mean, I love it… but I love sleep more. I’d rather spend an extra 10 minutes in bed and grab a yogurt or a muffin to eat at my desk than make myself some toast or an egg.
I wasn’t planning on posting a breakfast – or a baked good – again so soon, but I made these mini apple cinnamon french toast casseroles on Sunday and I couldn’t wait to share them. I’ve been eating them for breakfast all week – all they need are 30 seconds in the microwave! The maple syrup is baked right in, so you don’t need to top them with anything extra. (Although a little cream poured over top? Heaven.)
These french toast casseroles are also really easy to make: just tear some soft white bread (I used dinner rolls) into cubes, combine them with a spiced custard and diced apples and refrigerate it overnight (or in my case, all Sunday afternoon and evening). Top it off with some maple syrup and brown sugar so that the tops get all caramelized and yummy, then bake. The result is rich, eggy french toast that’s perfectly portioned out and ready to grab and go!
Mini Apple Cinnamon French Toast Casseroles
These mini apple and cinnamon french toast casseroles are simple to make, but they'll need to sit overnight so plan ahead!
As these bake, they'll puff up like souffles (a good inch or two over the edge of the pan) but they'll settle back into themselves as they cool.
- 4 large Eggs
- 1 cup Fat Free Evaporated Milk
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- dash Cardamom
- dash Salt
- 6 ounces Soft White Bread, torn into 1-inch pieces
- 1 Apple, diced
- 1/4 cup loosely packed Brown Sugar
- 2 tablespoons Maple Syrup
- In a large bowl, whisk together the eggs, milk, 2 tablespoons maple syrup, vanilla, cinnamon, nutmeg, cardamom, and salt until light and frothy. Add the bread pieces and apple; toss several times to coast well. Cover and refrigerate overnight.
- Heat oven to 350*F. Butter 9 muffin cups. Give the bread mixture of good stir to incorporate any liquid that has settled, then divide between the prepared cups.
- In a small bowl, mix together brown sugar and 2 tablespoons maple syrup until it resembles wet sand. Drizzle over the top of the muffin cups. Bake for 20 minutes, or until puffy and golden brown.
- To release, run a knife around the outside of each muffin cup. Gently pry the casseroles out with a spoon.
|Amount Per Serving||As Served|
|Calories 362 Calories from fat 180|
|% Daily Value|
|Total Fat 20||31%|
|Saturated Fat 13||65%|
|Dietary Fiber 3||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|