This recipe is been always a hit with our students during our Saturday classes or our summer camp. Its a variation of everyone's favorite French Toast. This version its easy to make and perfect for on the go!. Perfect during school time and can easily be prepared the nigh before. Just stick in the oven and ready to go!
Apple French Toast Mini Bakes
French Toast Mini Casserole
Preheat oven to 375 degrees and grease a 12 cupcake baking pan.
In a mixing bowl whisk the eggs, milk, 1/4 cup coconut palm sugar, ground ginger and 1/2 tsp cinnamon. Set aside.
Add cubed bread to a gallon size zip lock bag and let it soak for 30 minutes
To a large skillet over medium-low heat, add the apples, 1/4 coconut palm sugar and 2 Tbsp butter.
Sprinkle with 1/2 tsp cinnamon, cook until tender.
Remove from heat to cool slightly.
Check the bread to make sure all pieces are getting well soaked
Next spoon the bread mixture inside the cupcake baking pan leaving room to top with the cooked apples and chopped pecans.
Bake on a center rack for 25-30 minutes. You'll know when it's done because the bread and apples will be golden brown and the egg mixture will no longer be wet.
Remove from oven and serve immediately.
Top each slice with any remaining sliced apples and maple syrup.