Baked French Toast Cups (Printable)
Individual brioche cups soaked in egg-milk custard, baked until golden; serve warm with berries, sugar and maple.
# What You 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
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly with butter or nonstick spray.
02 - Evenly portion the cubed brioche or challah bread into each muffin cup, filling each approximately three-quarters full.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and homogenous.
04 - Carefully pour the custard mixture over the bread cubes, distributing liquid evenly among all muffin cups. Gently press the bread cubes down to ensure optimal absorption.
05 - Allow the filled muffin tin to rest at room temperature for 10 minutes to facilitate custard absorption.
06 - Top each portion with fresh berries if desired.
07 - Transfer to the oven and bake for 25 minutes, or until the tops are golden brown and the centers are set.
08 - Remove from the oven and allow to cool for 5 minutes. Gently release the French toast cups from the muffin tin.
09 - Serve warm, dusted with powdered sugar and drizzled with maple syrup to taste.
# Expert Tips:
01 -
- You can make these ahead and simply warm them up when your household finally rolls out of bed.
- Their crispy edges and soft middles make every bite feel like a little celebration.
02 -
- If the bread is too fresh, the cups turn soggy instead of fluffy—let it dry out overnight.
- Resting the mixture before baking gives each cup its signature custardy middle; I've been impatient and regretted it.
03 -
- Pushing a spoon gently into the middle after baking should feel soft but not wet; that’s your doneness cue.
- A tiny pinch of salt in the custard makes sweet flavors shine brighter—it’s the quiet hero here.