Monday, June 8, 2015

French toast cups

Long time no post! It has been a busy and exciting month for us. Our tot is promoted to a big bro as we welcomed our new baby daughter. It has been pretty hectic but good hectic. =) Foodwise, I have been consuming a whole lot of seaweed soup thanks to my Korean custom. In Korean culture, we eat/drink seaweed soup after giving birth as they believe seaweed soup cleanses your body and helps you recover. Good thing I actually love seaweed soup.

Anyway, now I guess we are two foodies and a tot plus one! She is so precious. My tot has always been big for his age but I still thought he's like a baby. Now that we have a wee one, he looks so big. He totally adores his baby sister and my heart just melts when I see the way he looks at his sister and cares for her. He's such a great big brother to her. Our mini's lucky and has nothing to worry about since her bro's got her back! =)

With a newborn at home, I haven't really cooked anything. Luckily, my mom stayed with us for a while so that was a big help. Cooking, caring for the baby and all the support. Now that everything's back to normal, I started to cook. My favorite breakfast of all time, French toast. But I wanted something different. A, I didn't feel like standing by the stove flipping french toast. B, I felt like making something cute. So there you go, french toast cups. 

 Mmm...Soft center and crusty top. Cinnamony sweet bites with fresh fruits. It is a very cute variation for french toast. I am a sucker for any kind of french toast so I am kind of bias but this is great if you like a little bit of bite. When I'm not using challah, I like using stale baguette for french toast because of its crust. And this muffin pan cup version definitely showcases the crust. 

Kids will love these and it'd be great to serve a crowd for a snack or part of a brunch menu since you don't have to stand by the stove. Another happy morning with yummy breakfast! =) 

French toast cups

* Makes about 10 individual cups.
Printable recipe 

Ingredients :

4 cups cubed bread(a day old bread is the best)
4 eggs
1 cup milk
2 Tbsp sugar
pinch of salt
2 tsp cinnamon
1/2 tsp nutmeg

powder sugar- optional

Directions :

1. Preheat the oven to 350F and grease a muffin pan. You can line it with cupcake liners too.

2. In a bowl, whisk together eggs, milk, sugar, salt, cinnamon and nutmeg. Soak the cubed bread in the mixture for a few minutes.

3. Scoop the bread and fill each cup of muffin pan. Drizzle leftover custard over the bread. Bake for 25 minutes.

4. Plate them and dust with powdered sugar.

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