Pumpkin French toast with walnuts baked in muffin cups then topped with cinnamon sugar for easy individual servings. These baked pumpkin walnut French toast cups are perfect for fall and great for breakfast on the go.
It seems I really like having pumpkin for breakfast this fall.
These French toast cups are so convenient. I love that I can just grab one from the table in the morning and head to work. Of course, you can also drizzle maple syrup all over it before you take a bite. I know I did. Because really, how can I resist topping my breakfast with maple syrup? It’s just not the same without it.
These French toast cups are filled with pumpkin, bits of walnuts, and topped with cinnamon sugar. Each bite is slightly sweet and custardy with the warm flavors of fall.
It’s a great way to use up leftover slices of bread too. For some reason, I always have bread that needs to be used up sitting in the fridge.
First, preheat the oven to 350F. Line 7 muffin cups with cupcake liners. This recipe will make 7 French toast cups.
I know, I know. Why in the world does this recipe make seven? It’s such an odd number. Originally, I made pumpkin French toast cups which came out to exactly a half dozen, a small batch for breakfast. But when I decided to take this recipe to the next level by adding nuts, another French toast cup was added.
Tear up slices of bread and place them into a large bowl. I like to especially make the crust into smaller pieces. I’m not a fan of the crust on bread, but it’s just a waste of food to get rid of them. Turning them into French toast is the perfect way to eat them.
Crack two eggs into a large bowl, and beat them.
Next, add milk (soy milk, regular milk, or almond milk will work), granulated sugar, vanilla extract, pumpkin puree, and pumpkin pie spice. Stir to evenly incorporate the ingredients.
Pour this pumpkin custard over the bread pieces. Add the diced walnuts. Mix to make sure that all the bread pieces are well coated and the walnuts are evenly distributed.
Divide the batter evenly in the muffin cups.
Bake the French toast cups for about 18-20 minutes until the bottom appears firm and the tops have browned.
Allow the French toast cups to cool for a few minutes. Sprinkle cinnamon sugar on top if desired.
Serve these Baked Pumpkin Walnut French Toast cups with maple syrup to taste.
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- 6 slices of bread, torn into small pieces
- 2 large eggs, beaten
- 1 cup vanilla soy milk (or regular milk or almond milk)
- ¼ cup granulated sugar
- ½ tablespoon vanilla extract
- ¼ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ⅓ cup walnuts, finely chopped
- Cinnamon sugar for sprinkling, if desired
- Maple syrup for serving, if desired
- Preheat the oven to 350F. Line a muffin tin with seven cupcake liners.
- Tear up the slices of bread and place them into a large bowl.
- In a separate bowl, add the beaten eggs, soy milk, granulated sugar, vanilla extract, pumpkin puree, and pumpkin pie spice. Stir to mix these ingredients until they are well incorporated.
- Pour the wet ingredients over the bread, making sure that every piece of bread is coated. Sprinkle in the walnuts, and mix to evenly distribute them.
- Divide the custardy bread pieces evenly between the cupcake liners.
- Bake the French toast cups for about 18-20 minutes until they becomes firm and the tops have browned.
- Remove the French toast cups from the oven and allow them to cool for a few minutes.
- Sprinkle cinnamon sugar over the pumpkin French toast cups.
- Serve the French toast cups with maple syrup to taste.
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