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Boozy French Toast Cups

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  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6

Our grown-up French toast is made with amaretto-infused French baguettes and baked in muffin tins.

Angie McGowan Recipe by Angie McGowan
May 24, 2012

Ingredients

6
eggs
1
cup milk
3
tablespoons amaretto
1
teaspoon vanilla
1/4
teaspoon almond extract
1
loaf day-old French bread baguette, cut into 1/2-inch slices
1
tablespoon ground cinnamon
1/4
cup sliced almonds
Maple syrup, warmed
Fresh strawberries, if desired

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Directions

  • 1 In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
  • 2 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
  • 3 Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

Expert Tips

Change up the flavor of these French toast cups by using any other type of liqueur you have on hand, such as raspberry, orange or strawberry.

This recipe can also be baked as a casserole in an 8- or 9-inch square pan.

Add even more almond goodness by sprinkling sliced almonds between the bread layers too.

Serve the French toast with your favorite seasonal fresh fruit.

Nutrition Information

No nutrition information available for this recipe.

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