Baked French Toast Cups (Print)
Individual brioche cups soaked in vanilla-cinnamon custard, baked until golden; top with berries and maple syrup.
# What You Need:
→ Bread Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
→ 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 such as blueberries, raspberries, or strawberries
10 - Maple syrup, for serving
11 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter or nonstick spray.
02 - Evenly distribute the cubed bread among the muffin cups, filling each about three-quarters full.
03 - In a large mixing bowl, whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
04 - Pour the custard mixture evenly over the bread cubes in the muffin tin, pressing lightly to ensure the bread absorbs the liquid.
05 - Let the filled muffin tin rest for 10 minutes to allow the bread to soak in the custard.
06 - Top each cup with fresh berries if desired.
07 - Bake for 25 minutes or until the tops are golden brown and centers are set.
08 - Cool for 5 minutes before gently removing the French toast cups from the pan.
09 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.
# Expert Advice:
01 -
- Each cup is a delightful fusion of crisp edges and custardy insides—no soggy bottoms here.
- They’re easy to prep ahead, and everyone gets their own little breakfast treat.
02 -
- I once rushed the soaking time, and my cups turned out dry—let the bread really absorb the custard.
- Swapping in regular sandwich bread made the result disappointingly flat; stick with brioche or challah for the real treat.
03 -
- Dry out the bread cubes in a low oven if they aren’t stale—it makes all the difference for texture.
- Sifting powdered sugar over still-warm cups creates the prettiest little sugar clouds, just before serving.