If weekend brunch is a staple in your home too, these french toast cups are the cozy, cinnamon-sweet breakfast that makes busy mornings feel a little easier. They taste like classic French toast but bake in a muffin tin so you can meal prep once and enjoy warm, grab and go servings all week.
As a Southern dietitian and mom, I love a breakfast that feels a little bit special but still fits into real life. French toast is always a go to for us on the weekends, and this make ahead version means I can offer the same familiar flavors on hectic weekdays. They reheat so well, are toddler approved, and help you start your day with something satisfying instead of another rushed bite on the way out the door!
If you enjoy make ahead breakfasts that help your mornings run smoother, you may also like my cranberry overnight oats, ham and cheese egg bites, or Mcgriddle muffins!
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Why You'll Love This Recipe
- Make mornings simple: Warm a few up and you have a balanced, satisfying breakfast ready to go.
- Easy to make: Everything mixes in one bowl and bakes into soft, individual french toast cups the whole family will love!
- Perfect for brunch hosting: Set them out with powdered sugar, maple syrup, and fresh fruit and your guests feel like they're getting something special without extra work from you.
Ingredients
This recipe uses familiar, simple ingredients that bring all the classic French toast flavors together.
- Bread. Use any soft sandwich bread like brioche, Texas toast, or even hot dog buns. Fresh or slightly stale both work well!
- Eggs and egg whites: This combo bumps up the protein and keeps the cups light.
- Milk: Any milk you enjoy works here and helps create that creamy custard texture.
- Maple syrup: Adds gentle sweetness without overpowering the cinnamon.
- Vanilla extract and cinnamon: Gives that warm, cozy French toast aroma that is essential for the classic flavor!
- Powdered sugar or syrup: Optional, but a light dusting or drizzle makes them feel brunch ready.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
These easy swaps and add ins help you customize each batch based on what your family likes.
- Brioche or challah will give you a richer, bakery style French toast flavor, while Texas toast adds a classic Southern feel with extra fluff.
- If you're out of maple syrup, a spoonful of brown sugar, honey, or even a dash of cinnamon sugar will still give the custard that cozy sweetness.
- Stir in blueberries, diced apples, or chopped strawberries for a fun flavor twist and a little extra color.
- Sprinkle chopped pecans on the cups before baking for a simple Southern touch and a little texture.
- Mix in a handful of mini chocolate chips for a kid friendly version or a fun brunch treat.
How to Make French Toast Muffin Cups
These french toast cups come together quickly and bake in one muffin tin.
Step 1: Preheat oven to 350°F and spray a 12 cup muffin tin generously with nonstick cooking spray.
Step 2: In a medium bowl, whisk together the eggs, egg whites, milk, maple syrup, vanilla, and cinnamon until the mixture is smooth.
Step 3: Add the bread chunks to the custard and stir gently until everything is coated. Let the mixture sit for 5 to 10 minutes so the bread can absorb the custard.
Step 4: Scoop about ⅓ cup of the mixture into each muffin well, pressing down lightly so the cups hold their shape.
Step 5: Bake for 20 to 25 minutes or until the cups are set and lightly golden on top.
Step 6: Cool slightly, then dust with powdered sugar or drizzle with maple syrup before serving.
Tips For the Best Baked French Toast Cups
These tips make the french toast cups soft, sturdy, and evenly baked every time.
- Allow the bread to fully soak in the custard to help the cups bake with a tender center instead of drying out, so don't skip the 5-to-10-minute resting time.
- Lightly press the mixture into each muffin to help the cups hold their shape and prevent loose pieces from browning too quickly on top.
- Cool the cups for a few minutes so that they set properly. You'll get sturdier cups that keep their shape for storing, reheating, or packing for meal prep.
Storage
These mini french toast cups store and reheat well, which is why they make such a great meal prep breakfast.
- Refrigerate: Store the cups in an airtight container for up to 4 days.
- Reheat: Warm a cup in the microwave for 15 to 20 seconds for a soft, custardy texture. If you prefer lightly crisp edges, reheat them in the oven or air fryer at 300°F for about 5 minutes.
- Freeze: Freeze the cups on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator for the best texture, then reheat before serving.
- Make ahead for hosting: Bake as directed, cool completely, and store in the refrigerator. Reheat on a baking sheet right before serving so they taste fresh and warm for brunch!
FAQ
Absolutely, assemble everything in the muffin tin, cover tightly, and refrigerate overnight. Bake the next morning as directed.
Yes! This recipe doubles easily for hosting or brunch. You can bake two muffin tins at once or bake in batches.
Yes. Most gluten free sandwich breads work well because they absorb the custard easily, but they may soak up liquid a bit faster. If the mixture looks dry after resting, add a splash of milk so the cups bake up soft and tender.
The cups are ready when the tops are lightly golden and the centers feel set when you press gently with a finger. If the custard still feels wet or jiggly, give them another 2 to 3 minutes so the texture stays soft but not soggy.
A little sinking is normal because the cups puff as they heat, then settle once they cool. If they sink a lot, the bread may not have soaked long enough.
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Thank you!
Jessie
Baked French Toast Cups Recipe
Ingredients
- 9 slices bread cut into ½ inch chunks
- 2 large eggs
- ½ cup egg whites
- ¾ cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- powdered sugar for serving
- maple syrup for serving
Instructions
- Preheat your oven to 350°F and spray a 12 cup muffin tin generously with nonstick spray.
- In a medium bowl, whisk the eggs, egg whites, milk, maple syrup, vanilla, and cinnamon until the mixture is smooth.
- Add the bread chunks to the custard and stir gently until everything is coated. Let the mixture sit for 5 to 10 minutes so the bread can absorb the custard.
- Scoop about ⅓ cup of the mixture into each muffin well, pressing down lightly so the cups hold their shape.
- Bake for 20 to 25 minutes or until the cups are set and lightly golden on top.
- Cool slightly, then dust with powdered sugar or drizzle with maple syrup before serving.
Notes
- You can use any soft sandwich bread for this recipe, but brioche, challah, or Texas toast will give the cups a richer, more classic French toast flavor.
- Feel free to add your favorite mix-ins before baking. Blueberries, diced apples, chopped pecans, or mini chocolate chips all work well and bring a fun twist to each batch.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave for a soft texture or in the oven for lightly crisp edges.
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