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!
Once or twice a week the boys have breakfast courtesy of Trader Joe’s. While I’d love to tell you making breakfast excites me, I’d be lying. Hence why you don’t find many breakfast recipes on this blog. Dinner is where my mind is usually at. Anyhow, I was shocked when I decided to look at the food label of their 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?!
The best part about this recipe is that I made a batch on Sunday and froze them for a quick reheat in the microwave for our usual French toast mornings. You can also add a few of your favorite add-in’s 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!
- 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 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.
Stay tuned… because this weekend I’ll be sharing 5 ways I’ve cut back on sugar in our house. 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
![When You Don’t Feel Like Making Dinner [Part 2]](https://i1.wp.com/momtomomnutrition.com/wp-content/uploads/2018/05/IMG_1184.jpeg?resize=150%2C150&ssl=1)
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.