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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!
Prep Time20 mins
Active Time35 mins
Course: Snack
Cuisine: American
Keyword: Appetizer, apples, breakfast, dessert, holiday recipes, snack
Yield: 12 people
Cost: $


  • 2- 6 cup muffin tins
  • nonstick spray
  • nonstick skillet or cast iron skillet
  • small bowl


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


  • 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.