Preheat oven to 375 degrees. Spray 2 muffin pans with nonstick spray.
Slice baguette and place a slice in the bottom of each muffin cup.
In a medium bowl, whisk remaining French toast ingredients together.
Pour over bread slices, dividing evenly between all muffin cups. Let it soak in while you prepare topping. As the bread softens, it will be easier to push the bread more securely into the bottom of the cup.
In a medium bowl, toss apples with remaining apple topping ingredients. Sprinkle over each cup of French toast.
Place in oven and bake for 30 minutes or until the egg mixture has set.
Remove and place pan on wire racks to cool.
Once cool, run spatula or knife around outside edge of each muffin then remove carefully. Let cool completely. Sprinkle with powdered sugar.
Serve with maple syrup on the side.
I like to wrap mine individually and place them in the freezer. To reheat, just unwrap, place on microwave safe plate and heat on high for 1 to 1-½ minutes. (Pack up a little maple syrup if you are bringing them to work) You can easily divide the recipe in half as I find 12 is a sufficient quantity where we don't get tired of it.