Baked French Toast Cups Recipe
These classic cinnamon french toast cups are warm, comforting, and perfect for meal prep. They bake in a muffin tin and reheat quickly for a balanced, grab and go breakfast that feels like weekend brunch.
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.
Nutrition
Calories: 88kcalCarbohydrates: 12gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 32mgSodium: 135mgPotassium: 83mgFiber: 1gSugar: 3gVitamin A: 61IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
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