Description
Experience the delightful contrast of golden-brown, crispy edges and a soft, custard-like center with these perfectly portioned Baked French Toast Cups. This convenient breakfast transforms classic French toast into a simple, handheld format that is ideal for busy mornings or elegant brunches. By baking these in a muffin tin, you achieve uniform results and effortless cleanup, making it a stress-free way to feed a crowd without the hassle of standing over a stovetop. Serve warm with maple syrup or fresh berries for a comforting start to your day.
Ingredients
8 pieces white bread, cut into 1/2 inch cubes
3/4 cup whole milk
4 large eggs
1 tsp honey
2 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Cooking spray
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Combine milk, eggs, honey, brown sugar, vanilla, and cinnamon in a large mixing bowl.
Whisk the liquid mixture until the eggs are fully incorporated.
Add the cubed bread to the bowl and stir completely to coat every piece.
Let the mixture rest for 10 minutes to allow the bread to soak up the custard.
Stir the mixture once more after the rest period to ensure even moisture distribution.
Spray a standard muffin tin liberally with cooking spray to prevent sticking.
Fill each muffin hole with the mixture until they are approximately three-quarters full.
Bake the cups in the center rack for 25 minutes until the edges turn a deep golden brown.
Let the cups rest in the pan for 10 minutes before removing them.
Notes
For best results, use day-old bread which absorbs the custard without falling apart too easily. You can add extra flavor by folding in toasted nuts or dried fruit before baking. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 9g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg