Individual cinnamon spice French toast puddings with maple-caramelized apples | eat. live. travel. write.

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


  • 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. 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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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.

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40 Responses to Individual cinnamon spice French toast puddings with maple-caramelized apples

  1. ck October 23, 2011 at 07:28 #

    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!

  2. Boulder Locavore October 23, 2011 at 08:51 #

    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

  3. Sandi October 23, 2011 at 10:35 #

    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..

    • Mardi@eatlivetravelwrite October 23, 2011 at 10:41 #

      I’m not sure the brand I used this time – it was provided for me in a plain jar. We usually just buy the best quality we can find – it lasts so long in our house! A maple syrup from Vermont sounds wonderful!

    • Mr. Neil October 24, 2011 at 14:11 #

      I think any Grade A from Quebec or Vermont would be splendid…and Ontario, to a lesser degree.

      • Sandi October 26, 2011 at 16:31 #

        Thanks for both of your responses, I appreciate it 🙂

  4. Confessions of a Culinary Diva October 23, 2011 at 16:51 #

    These look quite delectable and good enough to have as dessert! I love how you have them in individual ramekins. A great idea for serving guests or even at a brunch.

  5. Hezzi-D October 23, 2011 at 18:28 #

    This looks amazing although I think I could just eat the maple caramelized apples! What a wonderful fall dish!

  6. Dragon October 23, 2011 at 19:37 #

    Wow…I so want one of these. 🙂

  7. Eliot October 23, 2011 at 21:18 #

    Oh, my! How great would these be at a holiday brunch buffet?

  8. Brian @ A Thought For Food October 24, 2011 at 07:12 #

    This would make any brunch wonderful and decadent!

  9. Kimmy @ Lighter and Local October 24, 2011 at 10:09 #

    Oh wow. I’ve been dying for good french toast, and frankly, I get lazy about frying it up. I love that you can just pop these cuties in the oven!

  10. Mr. Neil October 24, 2011 at 14:32 #

    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… 🙂

  11. Paula October 24, 2011 at 14:57 #

    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.

  12. Jason Phelps October 24, 2011 at 17:51 #

    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.


  13. Lisa October 24, 2011 at 20:45 #

    These sound amazing, I think I’m going to have to try these.

  14. Lisa October 24, 2011 at 22:45 #

    Mardi, I made them! They are excellent, I love them!

  15. Liz October 25, 2011 at 06:34 #

    YUM, Mardi! These look fabulous! Congrats on the Top 9 today~

  16. Kiri W. October 25, 2011 at 08:26 #

    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. 🙂

  17. K A B L O O E Y October 25, 2011 at 21:03 #

    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.

    • Mardi@eatlivetravelwrite November 5, 2011 at 17:01 #

      See – this ISN’T fried so it’s less calorific. And yes, you could have a side of bacon. That’s exactly how I would serve it!

  18. Jen @ My Kitchen Addiction October 26, 2011 at 10:30 #

    Ok… This is just brilliant. Suddenly the small yogurt I had for breakfast just doesn’t seem adequate. I can’t wait to try this recipe, Mardi… Really lovely!

  19. Lauren at Keep It Sweet October 26, 2011 at 15:40 #

    This would make me a very happy girl in the morning! These are cute and they sound delicious.

  20. penny aka jeroxie October 29, 2011 at 22:38 #

    what a cute little idea. and no frying is even better


  1. Friday Favorites – Episode 111 | my kitchen addiction - October 28, 2011

    […] in the mood to make brunch for the hubby and I on the weekends. Next time, I will be adding these Individual Cinnamon Spice French Toast Puddings from eat. live. travel. write. to my menu. They are topped with maple caramelized apples, too… What’s not to […]

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