Cooking Instructions

• Pre-heat the oven to 375°F.
• Grease a 12-cup muffin tin with non-stick spray.
• In a medium-sized saucepan, over medium heat, melt the butter.
• Add the apples and cook until they are soft; about 5 minutes.
• In a small bowl, mix together the cornstarch, brown sugar, cinnamon and nutmeg.
• Sprinkle the mixture over the apples; add 2 tablespoons of water; cook until the mixture thickens.
• Remove from the heat and stir in the chopped pecans.
• In a large bowl, whisk together the eggs, milk, cream, vanilla extract, lemon juice, and maple syrup.
• Add the bread cubes to the egg mixture; toss to coat.
• Spoon the bread mixture into the muffin cups, pressing down slightly to make sure it’s packed in well.
• Spoon the apple mixture over the bread in each muffin cup.
• Place in the pre-heated oven and bake the French toast cups for 20 to 25 minutes or until golden brown and the custard is set.
• Remove from the oven and allow the French toast cups to cool for a few minutes before removing them from the muffin tin.
• Serve warm, garnished with additional pecans and maple syrup, if desired.