Individual Baked French Toast

By Gigirox

I've included two versions, "Traditional Maple" and "Coffee/Chocolate".

Ingredients

• Traditional:
• 2 eggs
• 1 cup milk
• 2 tbsp maple syrup
• 1/4 tsp salt (a good sized pinch)
• 1 tsp vanilla extract
• 4 slices of bread (sandwich-sized)
• Coffee/Chocolate:
• 2 large eggs
• 1/3 cup sugar
• 1 cup milk
• 1 cup heavy cream
• 1 1/2 tbsp instant espresso powder
• 1 teaspoon vanilla extract
• 4 - 5 slices firm white bread , cut into 1 1/2-inch squares (5 cups)
• 3/4 cup chopped bittersweet chocolate (4 ounces)
• serve with whipped cream

Details

Servings 4
Adapted from bakingbites.com

Preparation

Step 1

Traditional:
Preheat oven to 350F.
In a large bowl, whisk together eggs, milk, maple syrup, salt and vanilla extract until frothy. Cut or tear bread into small pieces, about 1/2-1 inch big. Place bread pieces into milk mixture and press down to soak it all up.
Divide evenly into four 6-oz. ramekins and place ramekins on a baking sheet.
Bake for about 25 minutes, until a knife inserted into the center comes out fairly clean.
Serve immediately.
Coffee/Chocolate:
1. Preheat oven 325 degrees. Butter four 1-cup, ovensafe coffee cups or ramekins.
2. Whisk eggs and 1/3 cup sugar together in large bowl. Whisk in milk, 1 cup heavy cream, instant espresso, and vanilla. Transfer custard to large measuring cup.
3. Arrange 4 bread squares in bottom of each coffee cup, overlapping pieces so they fit snugly. Sprinkle 1 heaping tablespoon chocolate on top of bread in each cup. Make second layer using 4 bread pieces, then top with remaining chocolate. Pour custard over bread and chocolate. Transfer coffee cups to rimmed baking sheet and set aside for 20 minutes.
4. Bake until puddings are set but still a bit wobbly when shaken, 25 to 30 minutes. Cool slightly.