Individual cinnamon spice French toast puddings with maple-caramelized apples

It’s World Egg Month and Egg Farmers of Ontario are celebrating across the province sunny side up!  Bloggers around the province were issued with the “French Toast Challenge” by the kind folks at Trillium Corporate Communications to get creative with the queen of breakfasts and brunches – French toast!

I have to be honest here and say that whilst I love the IDEA of French toast, I rarely order it mainly because it’s always so huge that I never finish a portion.  When I am out to brunch, I tend to stick to savoury items but always want a little something sweet at the end of the meal. Sadly, it’s hard to order a “small” portion of French toast unless you are under 12 and qualify for the children’s menu.  So I got to thinking what would I like to order on a menu and came up with the idea of individual French toast puddings with a sweet surprise of maple-caramelized apples tucked in there amongst the custard and bread.

This recipe is actually just an adaptation of the recipe provided with the blogger challenge kit – a simple French toast topped with the maple-caramelized apples, developed by Dianne McComb, an egg farmer in Lucan, Ontario.

The ingredients are the exact same as you would find in French toast, only it’s baked in small ramekins – no frying involved! That must make it healthy, right? 😉

Yield: 6

Individual cinnamon spice French toast puddings with maple-caramelized apples

Individual French toast puddings in small ramekins served with maple syrup

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

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

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

did you make this recipe?

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Result?

Gorgeous puffy little ramekins with just enough sweetness. These don’t leave you feeling weighed down like regular French toast does!

The maple-caramelized apples are a lovely surprise to find in amongst the bread and custard and I imagine you could do this with pretty much any fruit for a different flavour.  If you happen to have different flavoured compotes or jams about, you could use those as well. Or even fresh bananas – the possibilities are endless!

Disclosure: I was provided with a basket of ingredients necessary for preparing French toast. I was not compensated for writing this post and all opinions are 100% my own.

40 thoughts on “Individual cinnamon spice French toast puddings with maple-caramelized apples”

  1. These look fab Mardi. It’s bed time here and now I’m going to dream about these. I’m not sure I’ve ever had French toast, but I am going to have to try this for sure. The sound of maple caramelised apples alone makes me want to head into the kitchen rather than off to sleep!

    Reply
  2. Like you Mardi I’m not a ‘carb’ breakfast food eater. Given the chance I’d always eat savory or protein. This however looks delicious! I love the twist on the French Toast in its traditional form to these darling little dishes and the flavors sound perfect. Think I could even make it gluten free. Really yummy. Tweeted it too! Enjoy your Sunday. Toni

    Reply
  3. Hah..agree w/your <12 y/o & French toast comment.
    What maple syrup do you use? I recently ordered a dark amber from dragonfly sugarworks.com in Vermont..

    Reply
  4. How amusing _ was away this weekend, and in fact on the breakfast buffet table there was French toast. Which of course, I had.

    Love it – but Mardi’s right, the “North American portion” issue is a tough one to deal with… 🙂

    Reply
  5. I love the idea of these individual french toast servings and the addition of the apple is wonderful. We just had guests for brunch on Saturday and if I this was posted earlier, I’m pretty sure I would have made some of these. Saving for next time we have guests or the next time the grand-kids are here as they have my cinnamon french toast at least one day over the weekends. They’d get a kick out of having their own little ramekins.

    Reply
  6. I love the idea these came from. Thinking about a plate full of paperback sized French toast is definitely daunting, but a more modest bite along with a few other items is definitely more my style too!

    These will be perfect in the middle of winter when have got plenty of time to make breakfast and the rest of the fam isn’t even up yet.

    Jason

    Reply
  7. These look so pretty, and sound *so* delicious. Amusingly, the first time I encountered French toast was when I moved to the United States from Europe, but I think it’s a grand invention. 🙂

    Reply
  8. These look fantastic! Can I have mine with a serving of crispy bacon? I don’t order french toast much either, although my reason isn’t that I can’t finish the order. It’s just a calorie thing, mainly, that and the fact that I’d want the bacon with it, which would mean even more insanity. But I would love to try this recipe. And yes, it could be the dessert to my savory breakfast.

    Reply

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