Cinnamon Raisin French Toast Cups
Use leftover apples and cinnamon raisin bread for this gooey holiday treat! This is so fun to make with the kids!
Yield: 12 people
Cost: $
Equipment
- 2- 6 cup muffin tins
- nonstick spray
- nonstick skillet or cast iron skillet
- small bowl
Materials
French Toast Cups
- 12 slices Cinnamon Raisin bread
- 2 large eggs
- 1 cup milk
- 1 tsp McCormick® Pumpkin Pie Spice
- 1 tsp McCormick® Ground AllSpice
Pecan Apple Pie Filling
- 4 small Granny Smith Apples, small diced
- 1/2 cup Pecans, chopped ultra fine
- 1 cup Brown Sugar
- 1 tsp McCormick® Pumpkin Pie Spice
- 1 tsp McCormick® Ground AllSpice
- 4 tbsp European Butter
- 1 tbsp Molasses
- 1/4 cup Apple Cider
- 2 tbsp Cornstarch
- 2 tbsp water
Instructions
- Preheat oven to 350
French Toast Cups
- Spray muffin tins with non stick spray
- Prepare french toast custard. Whisk eggs, milk, McCormick® Pumpkin Pie Spice and Allspice together in a small casserole dish (or pie pan, bowl, etc)
- Soak bread in custard and press the bread into the muffin tin cups.
- Bake cups for 20 minutes. Set aside to cool
Pecan Apple Pie Filling
- Place butter in nonstick or cast iron skillet and melt. Add finely chopped pecans, cider, sugar, molasses and spices. Bring to simmer.
- Simmer for five minutes, stirring frequently. Add dices apples and stir. Simmer for another five minutes, stirring frequently.
- Make cornstach slurry by mixing together cornstarch and water in a small bowl. Add slurry to the filling. Stir until bubbly and thickened.
- Remove from heat and cool.
Assembly and Bake
- Fill bread with filling and bake for 15 minutes. Let cool for 15 minutes before removing and serving.