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scott eggers
Posts:
1,036
From:
Chicago
Registered:
8/25/07
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(5 of 5)
Re: Apple & Cinnamon French Toast Cups
Mar 12, 2009 7:41 PM
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Angela,
They would travel well, freeze them or keep them in a cooler with out the frosting. They reheat in the microwave or just let them sit out for a while. They are good hot or cold. I would put the toping in a squeeze bottle and keep it cool and add it before eating. If you can't keep the bottle cool use water instead of milk.
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Edited by 2598976 at 03/12/2009 4:42 PM PDT
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Edited by 2598976 at 03/12/2009 4:45 PM PDT
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Angela P
Posts:
2,434
From:
Tennessee
Registered:
11/11/06
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(4 of 5)
Re: Apple & Cinnamon French Toast Cups
Mar 12, 2009 4:07 PM
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Any idea if these travel well? We're leaving on vacation soon and this would be a nice healthy breakfast to take with us instead of poptarts!
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~*~Angela~*~
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scott eggers
Posts:
1,036
From:
Chicago
Registered:
8/25/07
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(3 of 5)
Re: Apple & Cinnamon French Toast Cups
Mar 11, 2009 11:04 PM
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I'm sure white bread would work.
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Jennifer F.
Posts:
3,998
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 5)
Re: Apple & Cinnamon French Toast Cups
Mar 11, 2009 9:12 PM
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These sound great. I'm going to try them with the liners, I think.
Can I use white bread? We only buy white bread.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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scott eggers
Posts:
1,036
From:
Chicago
Registered:
8/25/07
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(1 of 5)
Apple & Cinnamon French Toast Cups
Mar 11, 2009 9:03 PM
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Makes 6 french toast cups
4 slices whole wheat bread, cut into small cubes
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg (optional)
For the apples:
1 large apple of your choice, pealed and cored cut into small cubes
1 tablespoon butter
1/4 teaspoon cinnamon
In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
Preheat oven to 350
In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed. This can be done the day before.
Using a regular size muffin tin, spray tins and scoop bread evenly into 6 of the muffin cups. (I have thought about using cupcake liners but haven't tried it yet) Bake for about 20 minutes or until set and lightly golden brown. These can be frozen and reheated later. I double this and freeze the extra.
Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups.
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