Pumpkin French Toast Cups
These Pumpkin French Toast Cups are baked in muffin tins and make fun and tasty breakfast treats!
Servings 12
Ingredients
- 6 large eggs
- 1½ cup skim milk
- ¾ cup pumpkin puree
- 1/3 cup brown sugar or turbinado sugar
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 loaf French Italian or other crusty bread, cut into ½-inch cubes (about 10 cups)
- Chopped pecans for serving
- Maple syrup for serving
Instructions
- In a large mixing bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, and nutmeg.
- Coat a 12-cup muffin pan with cooking spray, and divide bread cubes evenly into muffin cups.
- Carefully pour egg mixture over bread cubes, pressing down lightly with a spoon to make sure bread is moistened. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350F. Bake for 25-30 minutes, or until the edges turn golden brown and tops are crispy. Allow to cool for 5 minutes before removing the French toast cups from the muffin tins.
- Serve warm with chopped pecans and maple syrup.
Notes
To freeze: let the cooked French toast cups cool completely, then place onto a baking sheet and into the freezer until frozen solid before transferring to a freezer bag.
