Tasty French Toast Cups Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our French Toast Cups. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the French Toast Cups as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this French Toast Cups recipe. This French Toast Cups make for a yummy summer dinner that you can make it easy. The French Toast Cups recipe today I am going to share will surely make you relish the taste of home. Let’s explore the French Toast Cups recipe.

French Toast Cups.

French Toast Cups Before preparing the dish, we have done some research on how to make French Toast Cups easily with perfect taste. You can have French Toast Cups using 6 ingredients and 6 steps. Here is how you cook it.

Tasty French Toast Cups Recipe Ingredients

  1. It's 1 can of Pillsbury refrigerated crusty French loaf (baked).
  2. Prepare 4 of Eggs.
  3. Prepare 1/2 cup of Sugar.
  4. You need 1 1/2 cup of Half-and-Half.
  5. Prepare 1 cup of Chocolate chunks.
  6. Prepare 5 of Chocolate-flavored syrup.

How to make French Toast Cups from scracth

  1. Grease 6 jumbo muffin cups with cooking spray..
  2. Cut or tear baked French loaf into 1/2 inch cubes. Set aside..
  3. In medium bowl, beat eggs and sugar lightly with whisk. Beat in half-and-half..
  4. Divide bread cubes and chocolate chunks evenly among muffin cups. Carefully pour egg mixture over cubes. Cover muffin pan with plastic wrap and refrigerate atleast 8 hours or overnight..
  5. In morning, heat over to 350•f. Remove plastic wrap from muffin pan..
  6. Bake for twenty five minutes, then let cool in pan for five minutes. Serve with a drizzle of chocolate syrup..