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![br] 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.
Servings 9
Ingredients
- 4 large Eggs
- 1 cup Fat Free Evaporated Milk
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- dash Cardamom
- dash Salt
- 6 ounces Soft White Bread torn into 1-inch pieces
- 1 Apple diced
- ¼ cup loosely packed Brown Sugar
- 2 tablespoons Maple Syrup
Instructions
- 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 coat well. Cover and refrigerate overnight.
- Heat oven to 350*F. Butter 9 muffin cups. Give the bread mixture a 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.