Baked French Toast Cups (Printable Version)
Crisp-edged, custardy brioche cups with cinnamon, vanilla, berries and maple syrup.
# What You’ll Need:
→ Bread Base
01 - 6 cups (about 1-inch cubes) day-old brioche or challah bread
→ Custard Mixture
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/4 cup granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Toppings (optional)
09 - 1/2 cup fresh berries (blueberries, raspberries, or strawberries)
10 - Maple syrup, for serving
11 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with butter or nonstick spray.
02 - Distribute the bread cubes evenly among the muffin wells, filling each approximately three-quarters full.
03 - In a large mixing bowl, vigorously whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully blended.
04 - Carefully pour the custard mixture over the bread cubes in each muffin cup. Gently press bread to ensure thorough absorption of liquid.
05 - Allow the filled muffin tin to rest for 10 minutes, enabling the bread to soak up the custard.
06 - Top each cup with fresh berries if using.
07 - Place muffin tin in the oven and bake for 25 minutes, or until the tops are golden and centers are set.
08 - Transfer pan to a wire rack and cool for 5 minutes. Carefully lift each French toast cup from the tin.
09 - Serve warm, dusted with powdered sugar and accompanied by maple syrup.
# Quick Tips:
01 -
- You can serve these straight from the muffin tin, delighting everyone with their own little portion.
- They turn leftover bread into something crisp on top yet creamy in the center—a breakfast win every time.
02 -
- If you don’t grease the pan thoroughly, you’ll be prying these out and tearing their edges—trust me, I learned the messy way.
- Letting the bread soak before baking makes the inside custardy and prevents dry surprises in the middle.
03 -
- Use day-old bread for the best custard absorption and structure.
- A little extra cinnamon sprinkled on top before baking gives a fragrant finish that makes people ask for seconds.