Baked French Toast Cups are a portable, kid-friendly breakfast that are lower in added sugar and higher in homemade flavor as compared to many store bought French toast varieties!
Why You’ll Love These Baked French Toast Cups
These French toast cups are made with wholesome ingredients. They are quick enough to make fresh in the morning, are great for meal prepping, and are perfect to freeze for a quick reheat in the microwave too! You can also add a few of your favorite add-ins like nuts, dried fruit, or yes, chocolate chips to the batter. But don’t let the plain Jane version fool you. They are delicious without any extras!
I was shocked when I decided to look at the food label of my four tops favorite store-bought French toast and realized I needed to get out of my breakfast funk and try making something to appease their little French toast-loving taste buds. That’s the long-winded justification for how I came up with these cute French toast cups.
Yes, there’s still sugar in them. And yes, I’m not eliminating sugar from their diet completely. But I’m definitely more conscious of it now that I NOTICE they’re clamoring for chocolate and candy vs. my cooking. I don’t blame them… but as the saying goes, “Mom knows best.” Can I get a round of applause, please?!
Enjoy These French Toast Cups With
- Eggs cooked your favorite way and fruit
- A glass of orange juice and bacon
- Sausage and fruit
More Breakfast Favorites To Enjoy
- Egg and Toast Cups
- Baked French Toast Sticks
- Easy Muffin Recipes
- 10 Healthy Grab-and-Go Breakfast Recipes
Sugar Tip
Concerned about how much sugar is in your diet or your child’s? Here’s a trick to keep track! When looking at a nutrition facts label on packaged foods, you’ll see a line for sugar. Every 4 grams of sugar = 1 teaspoon measurement.
Wow your kids with #breakfast with these baked French toast cups! Click To Tweet
- ¾ cup milk
- 4 eggs
- 1 teaspoon honey
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 8 pieces bread [I used white], cut into ½ inch cubes
- Optional add-in’s: chocolate chips, dried fruit, chopped nuts
- Preheat oven to 350. Combine wet and dry ingredients in large bowl. Add bread.* Stir completely to coat the bread. Let rest for 10 minutes. Stir again.
- Spray muffin tin with cooking spray. Fill muffin tins with French toast mixture about ¾ full.
- Bake for 25 minutes or until edges are brown.
- Let rest for 10 minutes before serving.
- Store in a sealed container in your refrigerator for up to 5 days.
Can you please share reheat instructions?
I’ve frozen and reheated at 15 second increments on medium power in the microwave
Can you use whole grain roast instead of white bread?
Definitely. Great substitution!
What about the brown sugar??? When does that go in?
With the wet ingredients! Thanks for flagging that for me. I’ll update the recipe!
have you tried freezing and reheating?
Yes! I reheat on 15 second increments on low power!
This is a great dish to take out to the men in the field. We’re into grape harvest and our day begins around 4 am, so having something nutritious for a breakfast snack is a must. This is easy to throw together in a hurry, easy to transport, and easy for the guys to eat on the go. I used Oregon Trail raisin bread – it’s a bit heartier but baked up beautifully without any alterations to your recipe. Perfect!
I had to make them in mini cupcake tins since I couldnt find my regular one and They were yummy. I’m not sure but I feel I could taste the egg a little. Nonetheless they were good and worth trying again.
For “vanilla” do you mean vanilla extract? Sorry – I am a new cook!