Pumpkin French Toast Cups
A fun twist on french toast that's easy, natually sweetened, filled with yummy pumpkin flavor.
Equipment
- standard muffin tin
Ingredients
- 8 ounces bread, any kind about 8 slices whole grain bread or 4 to 5 whole wheat hot dog buns
- 4 large eggs
- 3/4 cup milk, any kind
- 3/4 cup pumpkin puree
- 2 Tbsp maple syrup, plus more for serving
- 1 1/2 tsp pumpkin pie spice or cinnamon
- 2 tsp vanilla extract
- pinch salt
Instructions
- Preheat oven to 350. Line 10 cups of a muffin tin with paper liners or grease well with oil.
- Cut or rip bread into small cubes or pieces. You should have about 4 heaping cups of bread pieces. Set aside.
- In a large bowl, whisk eggs and remaining ingredients until combined. Add bread and stir to coat. Allow bread to soak up egg mixture for 5 to 10 minutes, stirring occassionally. Spoon bread and custard into 10 muffin cups, filling them to the top. If there is any additonal custard mixture left in the bowl, spoon it over the cups evenly.
- Bake until set and golden brown around the edges, 25 to 30 minutes. Serve warm with additonal maple syrup to drizzle on top. Baked cups can be stored in the fridge for 4 to 5 days or frozen for up to a month.