Baked French Toast Cups (Printable)
Brioche cups with custard-soaked bread and golden tops—ideal for breakfast or brunch.
# What You'll Need:
→ Bread Base
01 - 6 cups cubed day-old brioche or challah bread, cut into 1-inch pieces
→ 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
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with butter or nonstick spray.
02 - Divide the cubed bread evenly among muffin cups, filling each cup about three-quarters full.
03 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 - Pour the custard mixture evenly over the bread cubes in each muffin cup, gently pressing the bread to help it soak up the liquid.
05 - Allow the filled muffin tin to sit for 10 minutes to let the bread absorb the custard.
06 - Top each cup with fresh berries if desired.
07 - Bake for 25 minutes, or until the tops are golden brown and the centers have set.
08 - Let cool for 5 minutes, then carefully loosen and remove each French toast cup from the tin.
09 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.
# Expert Tips:
01 -
- You get perfect crispy edges and a soft, custardy center in every bite—no stovetop flipping required.
- It’s easy, breezy, and turns any leftover bread into a breakfast treat that feels a little fancy but never fussy.
02 -
- If you rush the soaking step, some of the bread ends up dry in the middle—now I always set a timer.
- I once subbed in grocery store sandwich bread when I was desperate, and it just wasn’t the same—brioche or challah really makes the difference.
03 -
- Let the baked cups rest for five minutes before removing—this keeps them intact and easy to handle.
- A little patience with the soak makes the difference between a custardy center and dry bites.