Banana Bread French Toast Breakfast Cups
Banana Bread French Toast Breakfast Cups combine the golden brown, puffy, custard-like quality of French toast with a hint of distinctive banana bread flavour and spices baked into perfect little individual servings.
- 15 slices Italian bread 1/2-inch thick, cut into small cubes
- 3 very ripe bananas peeled and smashed until smooth
- 6 large eggs beaten
- 2 1/2 cups milk
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon grated or ground nutmeg
- 1/2 teaspoon kosher salt
- whipped cream
- maple syrup
Preheat oven to 350F. Scatter the bread cubes in a single layer over a rimmed baking sheet. Bake for 8 to 10 minutes, shaking the pan back and forth every so often, or until the bread is dry to the touch on the outside. Take the pan from the oven and let cool for 5 minutes.
Whisk together the smashed bananas, eggs, milk, maple syrup, cinnamon, nutmeg, and salt until even in colour. Toss in the bread cubes and let stand for 5 minutes.
Generously spray a 12-cup, standard sized muffin tin with non-stick cooking spray. Use a couple of spoons to divide the bread cubes between the muffin cups. There will be liquid left in the mixing bowl. Divide that between the muffin cups, too. Bake for 25 to 35 minutes, or until the Banana Bread French Toast Breakfast Cups are puffy and golden brown on top. Remove from the oven and let stand for 3 minutes. Run a thin, flexible spatula or knife around the inside of the cups to help loosen them before easing them out. Serve hot or warm, garnished with fresh berries, whipped cream, and a drizzle of maple syrup if desired. These can be stored in an airtight container for up to 5 days in the refrigerator and reheated prior to serving.
To Freeze and Reheat:
To store longer than 5 days, individually wrap the cooled Banana Bread French Toast Breakfast Cups and place on a sheet pan in the freezer. When they are solid, transfer to a large, labeled, zipper top freezer bag and store up to 3 months. To reheat, unwrap one Banana Bread French Toast Breakfast Cups at a time and place on a plate. Cover the plate with plastic wrap or a paper towel, leaving one corner well vented. Heat for 1 minute in the microwave. If additional heating is needed, heat in 15 second bursts until hot through and through.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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