Baked French Toast Cups (Print Version)
Individual brioche custard cups with golden tops and fluffy centers, finished with berries and maple syrup; ready in 40 minutes.
# What You Need:
→ Bread Base
01 - 6 cups cubed day-old brioche or challah bread (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 blueberries, raspberries, or strawberries
10 - Maple syrup, for serving
11 - Powdered sugar, for dusting
# How to Prepare:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin with butter or nonstick spray.
02 - Divide cubed bread evenly among muffin cups, filling each approximately three-quarters full.
03 - In a large mixing bowl, whisk eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
04 - Pour custard mixture evenly over bread cubes in the muffin tin, gently pressing bread to help absorb liquid.
05 - Allow muffin tin to rest for 10 minutes so bread fully absorbs custard.
06 - Top each muffin cup with fresh berries if desired.
07 - Bake for 25 minutes or until tops are golden brown and centers are set.
08 - Let cups cool for 5 minutes. Carefully remove French toast cups from the pan.
09 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.
# Expert Advice:
01 -
- They bake individually, so everyone gets plenty of golden edges—no uneven soggy patches sneak by.
- Cleanup is minimal, and you can mix in whatever berries or toppings suit your mood or fridge.
02 -
- If you rush the soaking, the cups will be dry inside—let them sit before baking.
- Using stale bread made the texture so much better than the time I used fresh slices that collapsed.
03 -
- Let the cups rest before baking or risk dry, uneven bites—patience is key.
- Slightly crushing the bread cubes soaks up more custard and makes every bite fluffy.