Baked French Toast Cups (Print)
Brioche cups soaked in sweet custard, baked until golden; finish with berries, powdered sugar and maple.
# What You 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 sliced strawberries
10 - Maple syrup, for serving
11 - Powdered sugar, for dusting
# How to Make:
01 - Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin tin with butter or nonstick spray.
02 - Distribute the bread cubes evenly among the muffin cavities, filling each about three-quarters full.
03 - In a large mixing bowl, vigorously whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and fully combined.
04 - Pour the custard mixture evenly over the bread cubes in the muffin tin, pressing the bread gently to ensure thorough absorption of liquid.
05 - Allow the muffin tin to stand at room temperature for 10 minutes, permitting the bread to fully soak up the custard.
06 - Top each filled muffin cup with fresh berries, if desired.
07 - Bake in the preheated oven for 25 minutes or until the tops are golden brown and the centers are set.
08 - Transfer the muffin tin to a wire rack and allow to cool for five minutes before gently removing the French toast cups.
09 - Serve warm, dusted with powdered sugar and drizzled with maple syrup as desired.
# Expert Advice:
01 -
- You can prep these in advance, so no one gets rushed in the morning.
- The crispy edges and creamy centers turn French toast into an entirely new treat.
02 -
- If your bread is too fresh, the cups turn out soggy instead of fluffy.
- Letting them rest before baking makes all the difference—they bake up tender, never dry.
03 -
- Don't skimp on greasing the muffin tin; this keeps the edges perfectly crisp and ensures easy release.
- When in doubt, slightly stale bread is always your friend here.