Cinnamon Streusel Apple French Toast Cups

Name: Cinnamon Streusel Apple French Toast Cups
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 cups
Ingredients: 1 large egg; ¼ c. half and half; 1 tsp. sugar; ¼ tsp. pure vanilla extract; ¼ tsp. cinnamon; 1 c. torn French bread; 6 very thin slices peeled apple; 1 T. cold unsalted butter; 1 T. packed brown sugar; 1 T. all-purpose flour; big pinch cinnamon; Big pinch kosher salt; 6 T. cold unsalted butter; 6 T. packed brown sugar; 6 T. all-purpose flour; ⅛ tsp; ⅛ tsp. kosher salt; 6 c. torn French bread; 6 large eggs; 1.5 c. half and half; 2 T. sugar; 1.5 tsp. pure vanilla extract; 1.5 tsp. cinnamon; 36 very thin slices peeled and cored apple

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Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
6 cups
Calories
549 kcal
Course
Breakfast
Cuisine
American

Cinnamon Streusel Apple French Toast Cups

Iris Warren

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Cinnamon Streusel Apple French Toast Cups are a great way to start any day. And this recipe includes instructions for making a single cup OR six cups!

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Ingredients

Servings

for the apple French toast cup:

1 large egg
¼ c. half and half
1 tsp. sugar
¼ tsp. pure vanilla extract
¼ tsp. cinnamon
1 c. torn French bread about 1/2" to 1" in size
6 very thin slices peeled apple I like a tart apple like Haralson or Granny Smith

for the cinnamon streusel topping:

1 T. cold unsalted butter cut into 1/2" pieces
1 T. packed brown sugar
1 T. all-purpose flour
big pinch cinnamon
Big pinch kosher salt
6 T. cold unsalted butter
6 T. packed brown sugar
6 T. all-purpose flour
⅛ tsp.
⅛ tsp. kosher salt

for the apple French toast cups:

6 c. torn French bread about 1/2" to 1" in size
6 large eggs
1.5 c. half and half
2 T. sugar
1.5 tsp. pure vanilla extract
1.5 tsp. cinnamon
36 very thin slices peeled and cored apple I like a tart apple like Haralson or Granny Smith

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Instructions

TO MAKE 1 CINNAMON STREUSEL APPLE FRENCH TOAST CUP:for the apple French toast cup:

Preheat oven to 350° F.
In a small bowl, whisk together egg, half and half, sugar, vanilla, and cinnamon. Set aside.
Place half of torn bread in bottom of a 7 or 8-ounce ramekin or half-pint wide-mouth jar. Drizzle with about 1/3 of the egg mixture. Top with apple slices, fanning the slices out into as thin of a layer as possible. Press down on apples just a bit.
Top with remaining torn bread. Slowly drizzle tops of bread pieces with remaining egg mixture, taking care to let it soak into as much of the surface as possible.

for the cinnamon streusel topping:

In a small bowl, cut together all streusel ingredients using a fork or sturdy pastry cutter. Once the mixture has combined a bit, use your fingers to quickly bring it together until it forms a crumbly mixture with large pea-size pieces. Don't let the butter warm too much in your fingers, for best streusel results.
Sprinkle streusel evenly over the top of the French toast cup.
Place ramekin on a rimmed baking sheet and bake for about 40 minutes. After about 30 to 35 minutes, the French toast cup will rise and puff up above the ramekin top. Bake until egg mixture has firmed up and streusel is beautifully crisp.
Remove from oven and let sit for a couple minutes. Sprinkle with powdered sugar if desired. Serve with additional butter if desired, plus maple syrup.

TO MAKE 6 CINNAMON STREUSEL APPLE FRENCH TOAST CUPS:for the apple French toast cups:

Preheat oven to 350° F.
In a small bowl, whisk together eggs, half and half, sugar, vanilla, and cinnamon. Set aside.
Place half of torn bread in bottoms of six 7 or 8-ounce ramekins or half-pint wide-mouth jars. Drizzle about 1/3 of the egg mixture evenly across the bread in the six ramekins. Add 6 apple slices to each ramekin, fanning the slices out into as thin of a layer as possible over the torn bread. Press down on apples just a bit. Add remaining torn bread, dividing evenly between the 6 ramekins.
Slowly drizzle tops of bread pieces with remaining egg mixture, dividing mixture evenly amongst the 6 ramekins and taking care to let it soak into as much of the surface as possible.

for the cinnamon streusel topping:

In a small bowl, cut together all streusel ingredients using a fork or sturdy pastry cutter. Once the mixture has combined a bit, use your fingers to quickly bring it together until it forms a crumbly mixture with large pea-size pieces. Don't let the butter warm too much in your fingers, for best streusel results.
Sprinkle streusel evenly over the top of the French toast cups, dividing mixture as evenly as possible.
Place ramekins on a rimmed baking sheet and bake for about 40 minutes. After about 30 to 35 minutes, the French toast cups will rise and puff up above the ramekin tops. Bake until egg mixture has firmed up and streusel is beautifully crisp.
Remove from oven and let sit for a couple minutes. Sprinkle with powdered sugar if desired. Serve with additional butter if desired, plus maple syrup.

Notes

from a farmgirl’s dabbles

Nutrition Information

Show Details

Serving 1 Calories 549kcal (27%) Carbohydrates 60g (20%) Protein 16g (32%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 11g Cholesterol 277mg (92%) Sodium 499mg (21%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 549 kcal

% Daily Value*

Serving	1
Calories	549kcal	27%
Carbohydrates	60g	20%
Protein	16g	32%
Fat	28g	43%
Saturated Fat	15g	75%
Polyunsaturated Fat	11g	65%
Cholesterol	277mg	92%
Sodium	499mg	21%
Fiber	3g	12%
Sugar	27g	54%