Croissant French Toast Cups
Are you tired of the same old boring breakfast routine? Look no further than croissant French toast cups, the ultimate breakfast treat that will leave your taste buds wanting more.
Servings: 6
Ingredients
Cinnamon Sugar
- 1 cup sugar
- 2 teaspoons ground cinnamon
Croissant French Toast Cups
- 2 large croissants cut into 1-inch cubes
- 4 large eggs
- ⅔ cup milk
- 2 tablespoons brown sugar
- 6 teaspoons chopped pecans
Syrup Topping
- ⅓ cup packed brown sugar
- ¼ cup unsalted butter melted
- ¼ cup pure maple syrup
Instructions
- In a small bowl combine the ingredients for the cinnamon sugar. Set aside.1 cup sugar, 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F. Coat a 6-cup muffin pan with cooking spray. Divide the croissant cubes among the muffin cups, pressing down.2 large croissants
- In a medium bowl whisk eggs, milk and 2 tablespoons brown sugar together. Carefully pour over cubed croissants, trying not to spill the egg mixture. Gently press croissants into egg mixture to soak bread. Sprinkle each muffin cup with cinnamon sugar and sprinkle with a teaspoon of chopped pecans.4 large eggs, ⅔ cup milk, 2 tablespoons brown sugar, 6 teaspoons chopped pecans
- Bake, uncovered for 35 minutes, until they are puffy and a knife inserted in the center comes out clean. Let stand 10 minutes.
- In the meantime, combine the 1/3 cup brown sugar, melted Cabot butter, and maple syrup in a small saucepan. Bring to a gentle boil over medium-low heat. Cook, stirring until the sugar is dissolved. Remove the croissant French toast cups from the muffin pan and serve drizzled with warm sauce.⅓ cup packed brown sugar, ¼ cup unsalted butter, ¼ cup pure maple syrup
