Can I use gluten-free bread for this recipe?

Absolutely! Gluten-free bread works wonderfully in this recipe. Just make sure to use a heartier variety that won't fall apart when soaked. You might need to adjust the soaking time slightly as some gluten-free breads absorb liquid differently than traditional breads.

My French toast cups stuck to the muffin tin. What went wrong?

This typically happens when the muffin tin isn't greased generously enough. For foolproof removal, consider using both cooking spray AND paper liners. You can also run a butter knife around the edges while they're still warm to help loosen them.

Can I make this recipe dairy-free?

Certainly! Simply substitute your favorite plant-based milk for the 2% milk. Almond, oat, and coconut milk all work beautifully. The eggs are essential for structure, but if you're looking for a vegan version, you'd need to experiment with egg replacers and adjust the recipe accordingly.

How do I know when the French toast cups are fully cooked?

The edges should be golden brown and slightly crisp, while the center should be set but still moist. If you're unsure, insert a toothpick into the center of a cup—it should come out clean but might have a few moist crumbs. If it's still wet with raw custard, give them a few more minutes in the oven.

French Toast Cups Recipe

Description

These French Toast Cups are a delightful twist on the classic breakfast favorite, perfect for any occasion. Made with wholesome ingredients and customizable toppings, they’re crispy on the edges, soft and custardy in the middle, and bursting with flavor. This recipe is easy to prepare and kid-friendly, making it an absolute crowd-pleaser!

Ingredients

Units Scale

Wet Ingredients:
1 cup 2% milk (or your preferred milk/milk substitute)
6 large eggs
1/3 cup maple syrup
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
Dry Ingredients:
12 oz. bread (preferably a crusty whole wheat bakery-style bread, cubed)
Optional Toppings:
Fresh fruit
Nuts
Chocolate chips
Syrups or powdered sugar

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Instructions

Preheat Oven:
Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it liberally with cooking spray. This ensures the French toast cups won’t stick while baking.
Combine the Wet Ingredients:
In a large mixing bowl, whisk together the milk, eggs, maple syrup, brown sugar, cinnamon, vanilla extract, and salt. Make sure the mixture is thoroughly combined for even flavor distribution.
Prepare the Bread:
Using a sharp knife, cut the bread into small half-inch cubes. The smaller size helps the bread evenly soak up the egg mixture.
Soak the Bread:
Add the cubed bread into the egg mixture, stirring gently to coat all the pieces. Let the mixture rest for 10 minutes, stirring twice during this time to ensure maximum absorption.
Fill the Muffin Tin:
Spoon three-quarters of the soaked bread mixture into the prepared muffin tin. Scoop from the bottom to make sure the egg mixture is evenly divided. Press the bread mixture down into each muffin cup to help it hold its shape.
Add Toppings:
Sprinkle 1 tablespoon of your optional toppings (such as fruit, nuts, or chocolate chips) onto each muffin cup.
Finish Filling the Cups:
Spoon the remaining bread mixture into the muffin tin to fill the cups completely.
Bake:
Bake in the preheated oven for 25 minutes, or until the edges of the cups turn a golden brown color and the centers are set.
Cool and Serve:
Allow the French Toast Cups to cool in the muffin tin for 10 minutes before carefully removing them. They can be served immediately or stored in a sealed container in the refrigerator for later enjoyment.

Notes

For the best texture, use a crusty, bakery-style bread such as whole wheat or sourdough. Regular sliced bread will also work, but the results may not have the same hearty texture.
Nutrition information does not include optional toppings and will vary depending on the type of bread used.

Nutrition

Serving Size: 1 French Toast Cup
Calories: 145
Sugar: 10g
Sodium: 150mg
Fat: 3.5g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg