Baked Mini French Toast

I’ll never forget when my ramekins arrived on my door step. Mr. Prevention was so disapproving. “Why do you need them and where will they go?” he wanted to know. Little did he know I had only not thought through the second part of his questioning.

Why do I need them? Probably for the same reason you need multiple battery-operated helicopters, yet my purchase satisfies the appetites of many and yours…well, I’m not quite sure.

Half of this Italian loaf went to making panzanella, which I liked until it came to leftovers and it was more of an oily bread mush. Conversely, these mini French toasts were just as good leftover. Sixty quick seconds in the microwave and they’re as good as the first go-round.

Kristen thought these were pretty cute, and I did, too. Just as I explain below, the top portion resembles French toast while the bottom reminds me more of a bread pudding. In other words, you get the best of both worlds for a respectable 248 calories a piece! To increase the nutrition, a whole grain loaf can replace the Italian…I’ll be doing this the next time, for sure! As in, probably this weekend when my best friends from college come to visit.

Visitors left and right – I love it! 😀

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Baked Mini French Toast from Sweet Paul, adapted from London Bakes

1/2 lb Italian bread, cut into 1/2-inch cubes (5 cups)
2 eggs
1 cup fat-free milk
1 tsp vanilla extract
1/4 cup sugar + 2 tsp for the top
2 Tbsp chocolate chips
Cooking spray

Directions

Preheat the oven 350 F. Spray ramekins with non-stick spray.

In a bowl, mix egg, milk, vanilla and sugar. Cut bread into 1/2 inch squares and add them to the bowl. Leave to soak for 5 minutes.

Spoon the mixture into your ramekins sprinkle your remaining sugar on top and add 1/2 tablespoon chocolate chips to each ramekin.

Bake for 15-20 minutes until golden brown. Yield: 4 servings.

Nutrition Information (per serving): 248 calories; 6 g. fat; 108 mg. cholesterol; 393 mg. sodium; 38.3 g. carbohydrate; 2 g. fiber; 10.5 g. protein

Result: The top was similar to french toast while the bottom was more the consistency of bread pudding. These were sweet without being too sweet and the touch of chocolate made them feel like a real treat, while still coming in under 250 calories a piece! 😉 Guests, and all, are sure to enjoy these…plus, they couldn’t be any easier to make. I also tried these with walnuts and cinnamon – so good! Enjoy!

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Thanks for all the great feedback on what qualities make a great teacher. I aim to be the best educator I can be and I do think it comes pretty naturally to me, or as naturally as teaching can come. *I* need to work on organization. Teaching one class is difficult enough, but to teach 3…I’m going to need to work on my organization. It’s…lacking, to say the least! 🙂

Question: Are you organized? What helps you keep organized?

Be well,

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24 Comments

  1. September 14, 2011 / 7:06 am

    Bread pudding & French toast in one ramekin! Love it! This would make the perfect breakfast on busy school (or work) mornings. Just prepare ahead of time! Thanks for sharing! 🙂

  2. September 14, 2011 / 8:36 am

    Could I just make this in a big baking dish? I don’t have any ramekins (although I suppose I could get some cheap ones from the Dollarama if need be). Is there some magical crispiness that you get from the ramekins that I couldn’t get from a baking dish?

    And, PS, who wouldn’t want to come visit you when you make amazing breakfasts like that?

    As for the Question of the Day, “what keeps you organzied?”, I’d have to say my over the top anal-retentiveness. It comes naturallys…what can I say? I’m gifted that way 😉

    • Nicole
      Author
      September 14, 2011 / 4:59 pm

      I do think it would work in a big dish…yep! You may need to add on 10-20 minutes on to the cook time, depending on how deep it ended up being. And Sam, you can come visit anytime 🙂 I’d love to have you!

  3. September 14, 2011 / 9:07 am

    What an awesome use for your ramekins! I love my small ramekins and use them for everything from mini apple cobblers, to mini turkey pot pies, to eating ice cream to keep the portions in check! One small scoop looks huge in them! 🙂

    I try to be organized, but when you teach multiple classes it’s definitely a challenge. I find I get easily sidetracked by unexpected things and that throws everything off… We also don’t have a lot of space and working mostly from home is a challenge with stuff everywhere, which isn’t very organized…. 🙂

  4. September 14, 2011 / 9:14 am

    I love my ramekins! Granted, mine are old school 70’s style from my aunt, but hey- they work and are perfect for individual portions…

    This would be so cute to serve to house guests!

  5. September 14, 2011 / 9:28 am

    What is it about “mini” foods that makes them so much more fun to eat?! These are too cute!

  6. September 14, 2011 / 9:45 am

    Such a great idea. I’ve never attempted bread pudding but I do know a thing or two about French toast. The combo sounds perfect. I need some ramekins in my life too. I imagine they would enhance my eating pleasure.

  7. September 14, 2011 / 10:22 am

    I love love love French Toast! Great idea to make them individual cups!

  8. September 14, 2011 / 11:27 am

    I think bread pudding and baked french toast are pretty much the same thing and these are a totally awesome breakfast-for-dessert or dessert-for-breakfast!

    Funny thing about ramekins: when we were registering at BB&B, Ben pointed out some ramekins (with a sign in front of them, noting that they were indeed, ramekins) and said, “I heard ramekin makes good stuff, we should get some.”

    Yeah, he totally thought “ramekin” was a brand!

  9. September 14, 2011 / 12:09 pm

    I love my ramekins – nice to bake individual portions in.

    My husband says a lot about the many kitchen gadgets/tools I buy – I ask the same about his computer games or ipad apps.

    I try to be organized – but I don’t always succeed!

  10. September 14, 2011 / 2:18 pm

    Those are so adorable! I love this idea so so so much! I especially like the sprinkle of chocolate chips on top! I can’t wait to try and make these!!!

  11. September 14, 2011 / 4:58 pm

    Wow, this looks incredible. I dont own ramekins but there are so many recipes to use them in.
    I love the bit of chocolate.. Feels so decadent.

  12. September 14, 2011 / 5:34 pm

    My husband says the same thing about many of the kitchen gadgets/dishes that come into our house. 😉 I think it’s worth any amount of teasing to get some ramekins, though, because these mini French toasts look delicious.

  13. September 14, 2011 / 6:29 pm

    I need ramekins. And by need, I mean I really want some. Theyre definitely a necessary purchase, I have a feeling Mr Prevention has changed his mind about them. 🙂

    This recipe sounds so good. I love the idea of french toast in such a cute package. It just feels like more fun that way.

  14. September 14, 2011 / 8:06 pm

    Totally gorgeous Nicole…just pinned these to make…but I might be bad and make a GIANT french toast. lol. Fantastic job on plating, every little details looks perfect!

  15. donna
    April 27, 2015 / 4:51 pm

    Thank you for sharing

  16. Linda
    January 30, 2016 / 12:40 pm

    How many portions does this make? I can’t find how many ramekins to use. What is the sugar count so I can figure out points for new Weight Watchers program. I can figure it out if I know the amount of portions but that is missing from the recipe , at least I can’t find it

    • Linda
      January 30, 2016 / 12:42 pm

      Never mind, the portions were at the end not the beginning.

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