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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 Your Health Can Be Impacted By The Foods You Decide To Eat.

Many folks do not understand that the foods you decide on can either help you to be healthy or can negatively effect your health. Something that you should never eat no matter what is the various foods that you will find at all of those fast food places. You will find that the nutrition in these kinds of is non existent and the unwanted side effects will be really bad. You will be happy to know that we are going to let you know a few of the foods that you should be consuming every day.

While most of you have been told time and time again that vegetables are good for you, and there is a very good reason why. Potassium is one of the things that you will discover in various vegetables, and naturally they also contain many various vitamins and minerals you will also need. One of the veggies which will provide the potassium you need is broccoli. Spinach can also be something that you may wish to start consuming more of as it contains a lot more vitamins and minerals than other vegetables.

Following a few of the suggestions above you will see that you will end up living a healthier life. Also if you eliminate all the unhealthy food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

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

The ingredients needed to cook French Toast Cups:
  1. Use 1 can Pillsbury refrigerated crusty French loaf (baked)
  2. Get 4 Eggs
  3. Take 1/2 cup Sugar
  4. Provide 1 1/2 cup Half-and-Half
  5. Prepare 1 cup Chocolate chunks
  6. Get 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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