Perfect for Mother’s Day or any other special occasion, these French Toast Cups take your typical French Toast to a new level! Filled with sweetened berries, this is a breakfast that tastes and good as it looks!
These French Toast Cups are a Mother’s Day favorite. Some other recipes that are perfect for Mother’s Day breakfast are these Blueberry Waffles, Sour Cream Coffee Cake, or the perfect Pancakes!
I am always up for a good breakfast recipe. And Mother’s Day is no exception.
My husband doesn’t cook a lot, but I’m definitely all about sending him recipes that he can handle to make for Mother’s Day breakfast. And this recipe is one of those recipes.
Super easy, and a little bit more special than regular French Toast, this is definitely a breakfast favorite in our house. In fact, I hadn’t made this recipe for awhile, then I made it one day and had them ready as an after school snack. My kids gobbled them up and begged me to make them again. I think they even like these better than regular French Toast!
How to Make French Toast Cups
The first step is to prep the bread. Instead of trying to stuff the slice of bread into a muffin tin to make the cup, you’ll make one small slice that makes it easier to maneuver. Take a sharp knife and cut a slit from the corner to the center. This makes it so you can fold the slice of bread to fit into the muffin tin better.
Slightly whisk the eggs together in a shallow dish.
Add the cream, cinnamon, almond extract and nutmeg.
Whisk it all together until completely combined.
Working with one slice of the bread at a time, dip quickly on one side, then on the second side.
Fit the bread into a prepared muffin tin, folding the cut sides over each other to form your cup.
Repeat with the remaining bread, then transfer to the oven to bake.
While the cups are baking, combine your berries with sugar and let them sit for a few minutes.
Serve the French toast cups with the berries, powdered sugar and maple syrup.
Tips and Tricks
- My number one tip for this recipe is to make sure you don’t over soak the bread. Just a quick dip on each side is all you need. If the bread soaks up too much of the liquid, not only will they not cook all the way through, but the bread may tear as you try to press it into the muffin cup.
- If your bread does tear, don’t stress! It will still work out, just press it together the best you can.
- I like to use a good quality white bread, but wheat would work as well. As long as it can be manipulated a bit without crumbling, it should work.
- I always like to use a pie dish when making French toast and it works great for this recipe, as well.
- If you don’t like almond extract or have an allergy, sub in vanilla extract.
- If you don’t have fresh nutmeg, you can use regular pre-grated nutmeg, or you can leave the nutmeg out altogether. I like the flavor, but this is all about personal preference.
- Use whatever kind of berries you want. I used strawberries, raspberries and blueberries here, but use what you like.
- This makes 12 cups – but we each eat about 2 of them.
- You could technically make these ahead of time and reheat before serving, but they will be best if you serve them when they are fresh.
More French Toast Recipes
Make it the night before with this Overnight French Toast Casserole.
A kid favorite, these French Toast Sticks are crispy and perfect for dipping.
Love creme brulee? You’ll also love this Creme Brulee French Toast!
This Baked French Toast Casserole with Apples and Raisins is a personal favorite.
This Ice Cream Soaked French Toast is super decadent, and super delicious!
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French Toast Cups
Ingredients
- 12 slices sandwich bread
- 3 large eggs
- 1 cup heavy whipping cream
- 1 tablespoon cinnamon
- 1/2 teaspoon almond extract
- Dash of freshly grated nutmeg
- 1 pint fresh berries
- 2 teaspoons sugar
- Powdered sugar and maple syrup for serving
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
- Using one slice of bread at a time, cut a slit in each slice from one order to the center of the bread. Set aside.
- In a shallow dish, slightly beat the eggs. Add the cream, cinnamon, almond extract and nutmeg and whisk to combine.
- Dip each slice of bread into the egg mixture quickly, then turn to coat the second side. (Do not let it soak!) Press the slice into one of the prepared cups, overlapping where you cut the slit to make a cup. Repeat with the remaining slices of bread.
- Bake in the preheated oven until golden brown and cooked through, 14-16 minutes.
- While the cups are baking, combine the berries and the sugar in a bowl and let sit.
- When the cups are cooked, remove from the oven and allow to cool for a couple of minutes. Remove from the muffin tin.
- Fill each cup with berries to serve. Sprinkle with powdered sugar and drizzle with maple syrup, if desired.
Jody BUDD says
Good recipe – helps to slightly past bread first.
Charlie says
I really like this one! Thank you so much for sharing.
Jocelyn @BruCrew Life says
These are so pretty and I love how easy! Shared them on FB tonight 🙂
Asmita says
This looks simply amazing!!!
Chung-Ah | Damn Delicious says
Awww, these babies are just too cute, and definitely a perfect dish for Mother’s Day!
Laura (Tutti Dolci) says
What cute little breakfast cups and beautiful berries. Happy Mother’s Day!
Katrina says
I love how easy this is! It sounds lovely. Awesome idea!