French apple and walnut toast is basically everything good about French toast, cut into small pieces and packaged in small glasses filled with sweet apple pie filling and an irresistible, crunchy walnut topping.
2 medium apples cut into small pieces
2 ½ Tablespoons of light brown sugar
1 tablespoon of lemon juice
½ teaspoon cinnamon
¼ teaspoon of nutmeg
1 tablespoon of corn starch
2 tablespoons of water (or more if needed)
4 cups of French bread cut into small cubes of ½ inches
½ cup of milk
¼ cup cream
2 tablespoons of light brown sugar
½ teaspoon vanilla
¼ teaspoons nutmeg
¾ teaspoon cinnamon
2 tablespoons of melted butter
3 tablespoons maple syrup
1/3 cup of chopped nuts
In a pan, combine chopped apples, brown sugar, lemon juice, spices and cornstarch. Stir to combine and cook over medium heat for 5-10 minutes until apples are slightly softened. Add a tablespoon of water at this time if necessary. Set aside to cool.
Cut the bread into small cubes of ½ inches and place them in a large bowl, set aside.
Beat the eggs, milk, sugar, cream, vanilla and spices, pour over the bread cubes and stir. Set aside for 15 minutes to soak, stirring occasionally.
To make the topping, stir in the melted butter, maple syrup and chopped nuts.
Preheat oven to 350F. Line standard muffin tin with parchment paper (make tulip wrappers). With this recipe, you get 10 cups. Fill each cavity of the pan almost to the top of the pan, then gently press with the back of the spoon to make the dent in the center.
Cover with the apple filling and bake for 10 minutes. Remove from the oven and place the walnut topping over each cup. Bake for 12-15 minutes more or until edges are set and top is golden brown.
Serve with more maple syrup or whipped cream if desired.