Baked French Toast Cups (Printable Version)
Mini brioche cups soaked in vanilla-cinnamon custard, baked until golden; top with berries and a drizzle of maple.
# What You'll Need:
→ Bread Base
01 - 6 cups cubed 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:
01 - Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly using butter or nonstick spray.
02 - Divide the bread cubes evenly among the muffin cups, filling each compartment 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 completely blended.
04 - Pour the custard mixture evenly over the bread cubes in each muffin cup, gently pressing the bread with a spoon to encourage absorption of the liquid.
05 - Allow the muffin tin to rest for 10 minutes to let the bread absorb the custard mixture.
06 - Distribute fresh berries over each cup as desired.
07 - Bake for 25 minutes or until the tops are golden brown and the centers are set.
08 - Remove from the oven and let the baked cups cool in the pan for 5 minutes before carefully releasing each French toast cup.
09 - Serve the French toast cups warm, dusted with powdered sugar and drizzled with maple syrup.
# Expert Tips:
01 -
- Each cup gets the perfect balance of crispy edges and tender centers—like the best corner slice but for everyone.
- This recipe is endlessly flexible and easily impresses any brunch crowd with barely any fuss.
02 -
- Not letting the bread soak long enough leaves dry spots; patience really matters here.
- Swapping in super fresh bread makes soggy, disappointing cups—day-old bread transforms the whole dish.
03 -
- Blending the custard thoroughly keeps pockets of egginess at bay.
- Waiting a few minutes after baking before releasing the cups keeps them intact and glorious.