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.
Ingredients
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
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/10/22/baked-pumpkin-walnut-french-toast-cups/