My Sister Haven and I were talking the other day and she asked me if I had ever made these "French Toast Cups". I had not tried them and decided that it would be a perfect pre-sledding breakfast. I did not have any sausage on hand so I opted for bacon and the results we delicious . This is a great Brunch item.
Maple and Sausage-Stuffed French Toast Cups (as seen on Rachel Ray)
- Butter, for the muffin tins
- 3 eggs
- 1 tablespoon (a splash) milk, (eyeball it)
- 2 teaspoons (about half a palmful) cinnamon
- A dash of vanilla extract
- A few grates fresh nutmeg
- 6 slices white or wheat sandwich bread
- Topping: (I just diced up some bacon and tossed it with maple syrup)
- 1 1/2 cups maple syrup
- 1 cinnamon stick
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 pound country breakfast sausage, casings removed if links
- 3 McIntosh apples, skins left on, cored and chopped
- 1/4 cup fresh apple cider
Yields: 6 servings, as a brunch item
Preheat oven to 375ºF.
Rub the inside of each cup of a 6-cup muffin tin with butter and set aside.
In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg.
Cut a slit in the corner of each slice of bread from the middle of the slice to the edge. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they're light golden brown.