Description

A delightful mash‑up of two beloved classics—apple pie and French toast—in adorable mini muffin‑tin cups. With tender brioche or challah soaking up spiced custard and a caramel‑style apple filling, these bite‑sized treats bring warmth and nostalgia to any brunch or breakfast spread.

Ingredients

4 large eggs

1 cup whole milk

1 tsp vanilla extract

1 tsp ground cinnamon

¼ tsp nutmeg

8 slices brioche or challah bread

2 apples (Granny Smith or Honeycrisp), peeled, cored, diced

¼ cup brown sugar

1 tbsp lemon juice

1 tbsp all‑purpose flour

1 tsp ground cinnamon (for filling)

½ cup chopped pecans or walnuts (optional)

Butter (for greasing muffin tin)

Optional for serving: whipped cream or vanilla ice cream; powdered sugar for dusting

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Instructions

Preheat oven to 350 °F (175 °C). Grease a standard muffin tin with butter.
Flatten each bread slice to about ¼″ thickness and cut into 4 squares. Gently press each square into muffin cups, letting edges drape slightly.
In a mixing bowl, whisk together eggs, milk, vanilla, cinnamon, and nutmeg to create the custard.
In another bowl, combine diced apples with brown sugar, lemon juice, flour, additional cinnamon, and nuts if using.
Spoon apple filling into each bread‑lined cup, pressing lightly. Pour custard over, filling nearly to the top.
Bake for 20–25 minutes, until tops are golden and custard set.
Let cool slightly, then carefully remove with a butter knife. Serve warm with whipped cream or ice cream, and dust with powdered sugar if desired.

Prep Time: 20 minutes
Category: Dessert