Go Back
Before diving into the cooking process, it’s essential to understand the key ingredients that make Apple Pecan French Toast Cups so special. Each component plays a crucial role in contributing to the overall flavor and texture of the dish.

Apple Pecan French Toast Cups

Start your day with a delightful twist on breakfast by making Apple Pecan French Toast Cups! These charming, crispy bread cups are filled with sweet, caramelized apples and crunchy pecans, all enveloped in a rich custard. Perfect for brunches or cozy family mornings, they can be made ahead and baked just before serving. Enjoy the harmonious blend of flavors and textures that will elevate your morning routine. A delicious way to impress your loved ones!
Print Recipe Pin Recipe

Ingredients
  

6 slices of thick-cut bread (such as brioche or challah)

2 large apples, peeled, cored, and diced (preferably Granny Smith or Honeycrisp)

1 cup pecans, chopped (plus extra for topping)

4 large eggs

1 cup milk (whole or almond milk for a dairy-free option)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ cup maple syrup (plus extra for drizzling)

2 tablespoons butter (for greasing the muffin tin)

Pinch of salt

Powdered sugar (for dusting, optional)

Instructions
 

Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease a standard muffin tin with butter, making sure to coat the sides of each cup well.

    Create the Bread Cups: Cut each slice of bread into 4 squares. Gently press each square into the bottom and up the sides of each muffin cup to form a cup shape. Set aside.

      Cook the Apples: In a medium skillet, over medium heat, add the diced apples, maple syrup, cinnamon, nutmeg, and a pinch of salt. Cook for about 5-7 minutes until the apples are slightly softened. Remove from heat and stir in the chopped pecans. Let cool slightly.

        Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Ensure the mixture is well-blended.

          Fill the Cups: Spoon a tablespoon of the apple-pecan mixture into the bottom of each bread cup. Pour the egg mixture over the top of the cups until they are nearly full (don’t overflow!).

            Bake: Bake in the preheated oven for 25-30 minutes or until the egg has fully set and the tops are golden brown.

              Cool and Serve: Remove the muffin tin from the oven and allow the French toast cups to cool for a few minutes. Gently run a knife around the edges of each cup to help release them.

                Garnish: Transfer the cups to a serving platter. Dust with powdered sugar if desired, and drizzle with additional maple syrup. Top with extra chopped pecans for added crunch.

                  Enjoy: Serve warm with a side of fresh fruit or whipped cream, if desired.

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