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French Toast Cups
French Toast Cups

Before you jump to French Toast Cups recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Eat Are Going To Effect Your Health.

The one thing that some of you may already know is that by consuming the right foods can have a substantial effect on your health. Something that you shouldn’t eat no matter what is the varied foods that you will get at all of those take out places. These kinds of foods are filled with bad fat and also have almost no nutritional value. In this post we’re going to be going over foods that you should be eating that can help you remain in good health.

While some of you enjoy having your snack foods, as opposed to reaching for the chips try getting some nuts. One of several health benefits of these kinds of nuts and seeds is the Omega-3 and Omega-6 that can be present in them. Your body will use these fatty acids as a building block for creating hormones that your body needs to stay healthy. Unless you get the fatty acids you need your body will actually not be able to create a few of the hormones that it needs.

For people who want to get started living a much healthier life the tips above are able to help you do that. The one thing that you should actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to french toast cups recipe. To make french toast cups you only need 6 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make French Toast Cups:
  1. Prepare 1 can Pillsbury refrigerated crusty French loaf (baked)
  2. Use 4 Eggs
  3. Use 1/2 cup Sugar
  4. Prepare 1 1/2 cup Half-and-Half
  5. You need 1 cup Chocolate chunks
  6. Take 5 Chocolate-flavored syrup
Instructions to make French Toast Cups:
  1. Grease 6 jumbo muffin cups with cooking spray.
  2. Cut or tear baked French loaf into 1/2 inch cubes. Set aside.
  3. In medium bowl, beat eggs and sugar lightly with whisk. Beat in half-and-half.
  4. Divide bread cubes and chocolate chunks evenly among muffin cups. Carefully pour egg mixture over cubes. Cover muffin pan with plastic wrap and refrigerate atleast 8 hours or overnight.
  5. In morning, heat over to 350•f. Remove plastic wrap from muffin pan.
  6. Bake for twenty five minutes, then let cool in pan for five minutes. Serve with a drizzle of chocolate syrup.

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