Individual cinnamon spice French toast puddings with maple-caramelized apples

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Individual French toast puddings - for when you can't finish a whole plate of French toast!

Yields 6


  • 1 tbsp (15 mL) butter
  • 3 apples, peeled and sliced thinly peeled
  • 1/4 cup pure maple syrup
  • 3 eggs
  • 3/4 cup milk
  • 1 tablespoon granulated sugar
  • 1 tablespoon vanilla essence
  • 1 tablespoon custard powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 slices day-old baguette or egg bread


  1. Heat the butter in a small saucepan.
  2. Add the apples and coat well with the butter. On a medium heat, cook them down until they are just slightly mushy.
  3. Add the maple syrup and turn up the heat to medium-high.
  4. Cook until most of the liquid has evaporated.
  5. Set aside.
  6. Pre-heat oven to 350˚F.
  7. Butter six 6oz ramekins
  8. Tear up the bread roughly and divide evenly amongst the ramekins.
  9. Divid the maple apples between the ramekins, placing both on and under the bread pieces.
  10. In a large bowl, whisk together eggs, milk, sugar, vanilla, custard powder and spices.
  11. Pour the custard over the bread and apple mixture, only filling the ramekins about ¾ of the way up the side. The mixture will puff up when it cooks.
  12. Bake for about 35 minutes until the tops are golden brown.
  13. Dust with icing sugar and serve with maple syrup.


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