Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!
I don’t know about you, but I LOVE French toast! In the past I have made individual sized French toast cups using blueberries and even a three berry combination.
Recently I was daydreaming about other flavor combos I could use to make a new type of French toast cup. I came up with this one, using diced and peeled apples, pecans, brown sugar and cinnamon, and wow… is it GOOD!
The recipe is quite simple to make, but the only thing is that you MUST plan ahead! Apple Pecan French Toast Cups (like the others) must be assembled the night before you want to serve them.
They need to be refrigerated overnight so the bread cubes can soak up the good egg filling. Then when you wake up and are ready for breakfast, they only need to be baked. They’re delicious, and here’s how to make them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Tiny Bit Of Prep The Night Before You Bake Them
Generously butter two oven-safe ramekins on the bottom and sides. The ramekins I use for this are about 4½ inches wide and about 2 inches deep.
Cut approximately 2 cups of 1-2 day old (slightly stale) French bread into small cubes (leave crusts on). This amount of bread cubes will be divided between the two ramekins.
Whisk eggs, milk, vanilla extract, and maple syrup together in a medium-sized bowl, until the ingredients are fully combined.
In a SEPARATE medium-sized bowl, place peeled and diced apples, and mix them with lemon juice. Add chopped pecans, cinnamon and brown sugar, then stir to combine.
Layering The French Toast Cups
For each ramekin, add ½ cup bread cubes, then top with ¼ of the apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture.
Repeat with the other ramekin. The ramekins will be very full at this point. Place them onto an aluminum foil-lined baking sheet.
Slowly pour the egg mixture over the top of the French toast cups, dividing the liquid equally between the two ramekins. Try to cover as much of the bread cubes with egg mixture as possible.
Use a spoon or the back of a fork to carefully push the bread slightly down into the liquid. Be careful- the ramekins will be VERY full!
Time To Chill
Cover the ramekins with plastic wrap. Let them chill in the refrigerator at least 6 hours (or overnight, which is the easiest!). The next morning, before baking, preheat the oven to 375°F.
Remove the ramekins from the refrigerator (and uncover them) about 15 minutes before cooking (while oven preheats), to take some of the chill off.
Time To Bake!
Place the ramekins (still on the foil-lined baking sheet) in a preheated 375°F. oven on a middle rack. Bake the apple pecan French toast cups for 30 minutes or until a toothpick inserted into the middle comes out clean (free of batter).
The French toast cups should be nicely browned on top when they are finished baking. Transfer the ramekins to a wire rack and let them cool for 7-8 minutes before serving.
Serve The Apple Pecan French Toast Cups
You can serve the French toast IN the ramekins or you can remove them from the ramekins. I always remove them from the ramekins, as it is easier to serve with maple syrup (your choice).
To remove them from the ramekins, simply run a butter knife around the edges. After that, slide a fork or small spatula under the French toast to loosen and then remove.
Place the apple pecan French toast cups on serving plates, sift powdered sugar on top and serve with or without Maple syrup (with is the best!)
I really hope you have the opportunity to make these delicious apple pecan French toast cups, because I’m confident you’ll enjoy them! They’re delicious!
Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!
Looking For More FRENCH TOAST Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French Toast recipes for you to enjoy, including:
- Classic French Toast
- Triple Berry French Toast Cups
- Baked Eggnog French Toast
- Blueberry French Toast Cups
- Chocolate Chip Orange French Toast
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!
- 1½ teaspoons butter softened (to butter ramekins)
- 2 cups cubed Italian bread (stale) cut into bite sized cubes
- 3 large eggs
- 1 cup milk
- 2 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ large Granny Smith apple peeled, diced
- 2 teaspoons lemon juice
- ¼ cup chopped pecans
- 1 teaspoon brown sugar (packed)
Generously butter 2 oven-safe ramekins on bottom/sides (ramekins are 4½" wide, 2" deep). Cut day old Italian bread into bite-sized cubes. Set aside.
Whisk eggs, milk, maple syrup, vanilla in medium bowl, until combined. Set aside.
In a SEPARATE bowl, mix diced apples with lemon juice. Add chopped pecans, cinnamon, brown sugar; stir to combine. Set aside.
For each ramekin, add ½ cup bread cubes, then top with ¼ of apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture. Ramekins will be very full. Place on an aluminum foil-lined baking sheet.
Slowly pour egg mixture over top of French toast cups, dividing equally between both ramekins. Cover as many bread cubes with egg mixture as possible. Use a spoon to carefully push bread cubes slightly down into liquid.
Cover ramekins with plastic wrap. Refrigerate at least 6 hours or overnight. Remove ramekins from refrigerator (and uncover) 15 minutes before cooking. Preheat oven to 375°F. while you take the chill off the ramekins.
Place ramekins (on foil-lined baking sheet) in preheated oven on middle rack. Bake at 375°F for 30 minutes or until toothpick inserted into middle comes out clean. French toast cups should be nicely browned on top. Transfer ramekins to wire rack; let cool 7-8 minutes before serving.
Serve IN the ramekins or OUT (easier if using syrup).To remove from ramekins, run a knife around edges, then slide fork or spatula under French toast to loosen and remove. Place on serving plates. Sift powdered sugar on top; serve with maple syrup, if desired. Enjoy!
NOTE: Caloric calculation does not include powdered sugar or (extra) maple syrup used for serving, as they are optional.
Here’s one more to pin on your Pinterest boards!