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+ servings
Maple Pecan French Toast Cups
Course: 1 hour plus overnight refrigerating
Servings: 8 - 80z. individual ramekin dishes
Author: Mary Ann Dwyer
  • 1 loaf brioche bread 13-16 ounces, cut into one inch cubes
  • 8 large eggs
  • 2 cups half and half
  • 1 cup milk
  • 2 Tbsp. granulated sugar
  • 3/4 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1 cup raisins
  • Praline Topping:
  • 2 lb. butter 2 sticks
  • cup packed light brown sugar
  • cup pecans chopped
  • Tbsp. maple syrup
  • 2 tsp. ground cinnamon
  • Combine all ingredients in a medium bowl and mix well. Spread over the top of each individual ramekin dish.
  1. Spray individual 8 oz. ramekins with nonstick cooking spray. Place ramekins on a large baking sheets. Ramekins will puff up and bubble over a little while baking so definitely bake on a baking sheet.
  2. In large bowl, lightly whisk together eggs, half and half, milk, sugar, cinnamon and vanilla. Add the cubed bread stir to coat. Fold in the raisins. Divide among the ramekin dishes. Press down lightly with a spatula. Cover ramekins with foil and refrigerate overnight.
  3. Preheat oven to 350 degrees. Spread topping over the bread mixture in each ramekin and bake for 40 minutes or until puffy and golden brown. Check at 30-35 minutes and if browning too quickly tent with foil. Remove from oven and let cool a bit. Serve with extra maple syrup if desired.