These French Toast Cups with Your Favorite Toppings make an easy, customizable breakfast. Cubed bread is soaked in a sweetened, flavorful custard; topped with your favorite optional toppings; and baked in a muffin tin. The maple syrup is baked right in!
Course: Bread/Muffin, Breakfast, brunch
Keyword: french toast cups, french toast muffins
Author: Amanda Finks
1cup2% milkor your preferred milk/milk substitute
Optional toppings like fruitnuts, chocolate chips, etc.
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray.
In a large bowl, add the milk, eggs, maple syrup, brown sugar, cinnamon, vanilla, and salt. Whisk until well combined.
Cut the bread into small, half inch cubes.
Add the bread to the egg mixture. Stir to completely coat the bread.
Let the bread rest in the eggs for 10 minutes. Stir twice during the resting process.
Spoon 3/4 of the bread mixture into the muffin tin (scoop from the bottom of the bowl to ensure any unabsorbed egg mixture is evenly distributed in the muffin tin). Press the bread mixture down into the muffin tin.
Add 1 tablespoon of your optional toppings to each muffin cup. Spoon the remaining bread mixture into the muffin tin.
Bake for 25 minutes, until the edges turn golden brown.
Cool for 10 minutes. Remove the french toast cups from the muffin tin.
Store in a sealed container in the refrigerator.
*I used a whole wheat bakery-style bread. I like a good crusty bread with nice texture for this recipe. Although, regular sliced bread will work if it’s what you have on hand.Nutrition information does not include optional toppings and will vary depending on the type of bread used.