If you're looking for an easy-to-make, delicious breakfast recipe, then try this French toast cups recipe. It's a breakfast the whole family will love!
Why you'll love this recipe
This breakfast favorite has all the taste of French toast, baked up as individual portions in muffin tins. No standing over the oven flipping slices of French toast!
Plus, if you have company for breakfast or brunch, it's a great way to serve up breakfast while still being present with your guests.
I have a thing about cooking things in muffin tins. Cinnamon roll muffins, muffin tin meatloaf and lasagna cups....they're cute, portion controlled and they cook pretty darn fast.
But for today, we're talking allll about this fun variation on the classic French toast recipe.
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Ingredients
Here's what you'll need to pick up at the grocery store.
- white bread - this is one case where fresh, soft bread isn't the best. Use a country style loaf or an older loaf of bread. You can also substitute something like brioche bread or challah bread for a richer taste.
- eggs
- bananas - these help bind the French toast cups together and keep things from drying out.
- milk - I use whole milk because it's what we drink at our house. You could also use 2% but I wouldn't go more low fat than that. Evaporated milk can be substituted for a richer egg base. Half and half or heavy cream could be used as well. Just keep in mind the latter will increase the calorie and fat content.
- maple syrup - use the real stuff if you can! An equal quantity of honey can also be substituted.
- cinnamon
See my crock pot cinnamon roll casserole for another delicious breakfast!
How to make French toast cups
Step #1: Preheat the oven to 375°F. In a large bowl, mash two ripe bananas.
Step #2: Add the eggs, milk, maple syrup and cinnamon. Beat until light and fluffy.
Step #3: Cut bread into ¾ inch cubes. Add bread cubes to egg mixture.
Fold in with a spatula or large spoon until the bread absorbs the liquid.
Step #4: Spray muffin pan with nonstick cooking spray
Spoon the eggy bread pieces to the muffin cups, heaping in the center.
Step #5: Bake for 20 minutes or until golden brown.
Serve with additional maple syrup.
Hint: When the French toast muffins turn golden brown and have puffed up in the muffin cups, they are likely cooked. You can also insert a toothpick into the center of a muffin - if it comes out clean, the French toast is ready.
Variations
Feeling adventurous? Try one of these variations!
✔️ Make a fall inspired version of French toast cups by substituting ½ cup pumpkin puree for the bananas.
✔️ Sprinkle with some turbino sugar or powdered sugar.
✔️ Add a teaspoon of vanilla extract or rum extract and raisins.
Serving Suggestions
You can keep the French toast muffins in the fridge for up to 4 days; you can also freeze them for up to 3 months.
Serve alongside some blueberry compote, bacon in the oven and fresh fruit.
How to keep your French toast muffins from getting soggy
Use slightly stale bread or let fresh bread cubes dry out a bit before making the French toast cups. Stale or dry bread can absorb the custard mixture without becoming overly soggy.
If you tried making French Toast Cups or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with French toast cups:
French Toast Cups
Ingredients
- 8 slices white bread see note 1
- 5 eggs
- 2 small bananas
- 2 cups milk
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- additional maple syrup, for serving
- nonstick cooking spray
Instructions
- Preheat the oven to 375°F. In a large bowl, mash two ripe bananas. Add the eggs, milk, maple syrup and cinnamon. Beat until light and fluffy.5 eggs, 2 small bananas, 2 cups milk, ¼ cup maple syrup, 1 teaspoon cinnamon
- Cut bread into ¾ inch cubes. Add bread cubes to egg mixture.8 slices white bread
- Fold in with a spatula or large spoon until the bread absorbs the liquid.
- Spray muffin pan with nonstick cooking spray. Make sure to grease the muffin tin well to allow the French toast cups to release easily.nonstick cooking spray
- Spoon the eggy bread pieces to the muffin cups, heaping in the center.
- Bake for 20 minutes or until golden brown. Serve with additional maple syrup.additional maple syrup, for serving
Notes
Honey can be used in place of the maple syrup Variations
- Make a fall inspired version of French toast cups by substituting ½ cup pumpkin puree for the bananas.
- Sprinkle with some turbino sugar or powdered sugar.
- Add a teaspoon of vanilla extract or rum extract and raisins.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
