Pre-heat the oven to 375°F.
Grease a 12-cup muffin tin with non-stick spray.
In a medium-sized saucepan, over medium heat, melt the butter.
Add the apples and cook until they are soft; about 5 minutes.
In a small bowl, mix together the cornstarch, brown sugar, cinnamon and nutmeg.
Sprinkle the mixture over the apples; add 2 tablespoons of water; cook until the mixture thickens.
Remove from the heat and stir in the chopped pecans.
In a large bowl, whisk together the eggs, milk, cream, vanilla extract, lemon juice, and maple syrup.
Add the bread cubes to the egg mixture; toss to coat.
Spoon the bread mixture into the muffin cups, pressing down slightly to make sure it’s packed in well.
Spoon the apple mixture over the bread in each muffin cup.
Place in the pre-heated oven and bake the French toast cups for 20 to 25 minutes or until golden brown and the custard is set.
Remove from the oven and allow the French toast cups to cool for a few minutes before removing them from the muffin tin.
Serve warm, garnished with additional pecans and maple syrup, if desired.
