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There’s something undeniably comforting about the smell of cinnamon and apples wafting through the kitchen. It transports me to cozy Sunday mornings spent with family, where laughter mingles with the aromas of delicious breakfast treats. One of my fondest memories is making French toast with my grandmother, who would always add a twist of her own—often incorporating whatever fruit was in season. This nostalgic feeling inspired me to create a modern take on her classic recipe, resulting in these delightful Baked Apple Cinnamon French Toast Cups. Perfectly portioned and bursting with flavor, they are an ideal way to start your day or impress guests at brunch.

Baked Apple Cinnamon French Toast Cups

Start your mornings with a warm and comforting treat: Baked Apple Cinnamon French Toast Cups. This delightful recipe is a modern twist on a classic favorite, featuring individual servings of soft bread soaked in a custardy mixture, mixed with delicious sautéed apples and aromatic cinnamon. Perfect for impressing guests at brunch or enjoying as a cozy family breakfast, these easy-to-make cups are bursting with flavor and nostalgia. Enjoy each bite!
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Ingredients
  

1 large apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced

1 tablespoon butter

1 teaspoon cinnamon, divided

1 tablespoon brown sugar

6 slices of thick bread (like brioche or challah), cut into cubes

4 large eggs

1 cup milk (whole or your preferred alternative)

2 tablespoons maple syrup

1 teaspoon vanilla extract

A pinch of salt

Powdered sugar for dusting (optional)

Chopped pecans or walnuts for topping (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a muffin pan with non-stick spray or butter to prevent sticking.

    Sauté the Apples: In a medium skillet over medium heat, melt the butter. Add the diced apple, 1/2 teaspoon of cinnamon, and brown sugar. Cook for about 5-7 minutes until the apples are softened and caramelized. Remove from the heat and set aside.

      Prepare Bread Cubes: In a large mixing bowl, combine the cubed bread with the sautéed apples, tossing gently to combine and coat the bread.

        Make the Custard: In a separate bowl, whisk together the eggs, milk, maple syrup, remaining 1/2 teaspoon cinnamon, vanilla extract, and a pinch of salt until well combined.

          Combine: Pour the custard mixture over the bread and apple mixture. Stir gently to ensure all the bread is soaked in the egg mixture. Let it sit for about 10-15 minutes to absorb the flavors.

            Fill the Muffin Cups: Spoon the mixture into the prepared muffin pan, filling each cup to the top.

              Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the custard is set and the tops are golden brown.

                Cool & Serve: Once baked, let the cups cool in the pan for a few minutes before using a knife to gently loosen them from the edges. Remove them carefully and place on a serving platter.

                  Garnish: Dust with powdered sugar if desired and sprinkle with chopped pecans or walnuts for added crunch.

                    Enjoy: Serve warm, drizzled with extra maple syrup if desired!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cups