Crispy Toast Cups Recipes

CRISPY TOAST CUPS

Steps:

• Preheat oven to 350 degrees.
• Carefully press each slice of bread into ungreased muffin cups.
• Brush bread with butter.
• Bake for 20 to 25 minutes, or until lightly golden brown.
• Store in an airtight container for up to two days.

TUNA TOAST CUPS

Steps:

• Remove crists from bread slices and brush bread with melted margarine.
• Press each slice into 3 inch muffin-pan cups.
• Bake at 375F about 12 minutes or until golden.
• Mix first five ingredients in bowl; add hot sauce to taste if you like it a bit spicy.
• Spoon mixture into slightly cooled toast cups.
• Bake at 375F for 10 - 15 minutes.

GARLICKY MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
• Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
• Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
• Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

CRISPY FRENCH TOAST

Steps:

• In a shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg. Add bread; soak for 5 minutes, turning once. Coat both sides of each slice with cornflake crumbs. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 425 degrees F for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown.

SHRIMP TOAST CUPS

Steps:

• Preheat oven to 325°. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake 14 minutes or until golden brown. Remove from pans to wire racks to cool. , In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers.

CRISPY FRENCH TOAST FINGERS WITH BLUEBERRY MAPLE SAUCE

Steps:

• For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
• In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
• Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
• For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
• Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
• Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
• Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.

CREAMY CRAB TOAST CUPS

Steps:

• Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.