Sunday, November 7, 2010

French Toast Cups

Featured Ingredient: Maple Syrup

Being Canadian, cut me and I like to think I would bleed maple syrup. When you cut into the bark of a maple tree it does indeed bleed maple sap, a faintly sweet liquid that can be boiled down into nature’s perfect sweetener.

A 2010 study in Nutrition Journal discovered maple syrup (the real stuff, not the maple flavored corn syrup imposter) has a higher antioxidant capacity than several sweeteners such as honey, cane sugar, corn syrup, brown sugar and stevia. In fact, a recent study conducted at the Univeristy of Rhode Island found a cocktail of 20 different antioxidant compounds in tree goo, including phenolics that are also found in berries.

Darker grades have a fuller maple flavor and are the type I prefer to use for salad dressings, pancakes, chocolate sauces and French toast. I realized that I had not yet done a breakfast Muffin Tin Mania post so with some extra time this morning courtesy of daylight savings, I whipped up these little egg batter soaked gems. For the most part, I’m really pleased how they turned out. I only used 1/3 cup milk but we thought they could have used a little bit more moisture so try adding a couple extra tablespoons of milk as I have indicated in the recipe. I went with a simple blueberry and maple syrup topping but you could go in all sorts of directions such as a sweet cream or even a chocolate sauce.

Try these out and let me know if you think they are worthy of a lazy Sunday morning repast.

French Toast Cups

Recipe adapeted from The Chic Life

6 slices whole-grain bread

3 eggs

1/3 cup + 2 Tbsp unflavored milk of choice

2 tsp brown, palm or turbinado sugar

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt


Maple Syrup

Slice bread into cubes, about 1-inch long. In a bowl, lighty beat eggs and mix with milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bread cubes until they are all moist. Let sit five minutes.

Preheat oven to 350°F. Divide bread cubes among 12 muffin cups and lightly press down on each.

Bake for about 22 minutes, or until they start turning golden on top and egg has set. Unmold and served topped with blueberries and maple syrup.


  1. i love french toast and don't eat it often enough! thanks for the facts about maple syrup, love excuses to eat it!

  2. I adore maple syrup enough that I probably would eat it even if it did not have any nutritional goodness.

  3. Wow these look delish, thanks for sharing! My mom is coming for a visit and I know she will love this :)

  4. Go maple syrup! Great to know. It's definitely one of the things I miss from up north, a well as blueberries... but I can't complain as I have fresh coconuts, limes, and oranges in the yard. :)

    Love the idea of French toast in muffin cups! A tiny bit of lemon zest would be great in there too.

  5. Yeah, with that collection of goodies growing at arms length who can complain. Love the lemon zest idea. Maybe even orange zest.

  6. Love your adaptation of my recipe! Thanks for checking it out...Looks great! :) Diana

  7. No problem Diana. Thanks for the inspiration. I should make these again this weekend!

  8. Can these be frozen?

  9. I don't think these would be very good after freezing and thawing.

  10. This recipe will work well for christmas catering for 50 people. Thank you for the idea


I love hearing from fellow muffin tin fans, so let me know what is on your mind.