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Warm easy french toast cups with rich golden custard filling, dusted with powdered sugar and served with fresh berries.

Easy French Toast Cups

These French toast cups taste like the best part of a custard-filled pastry but come together in a single muffin tin. Stale bread cubes soak up a rich maple-cinnamon custard, then bake into golden cups with caramelized edges and a soft, tender center. No standing at the stove flipping slices, no soggy middles, just 35 minutes to a breakfast that makes everyone feel like it's a special morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 210 kcal

Equipment

  • 12-cup standard muffin tin
  • Baking Sheet
  • Large Mixing Bowl
  • Whisk
  • Ice cream scoop or large spoon

Ingredients
  

Bread

  • 6 cups stale or day-old brioche or challah, cubed (about 8 oz)

Custard

  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

For the pan

  • butter, for greasing the muffin tin

Instructions
 

  • Preheat the oven to 375°F. Butter a 12-cup standard muffin tin generously.
  • Cube the bread into 1-inch pieces. Spread on a baking sheet and toast for 5-7 minutes, until dry but not browned.
  • While the bread toasts, whisk together the eggs, milk, cream, maple syrup, brown sugar, vanilla, and cinnamon in a large bowl until smooth and uniform in color.
  • Divide the toasted bread cubes evenly among the muffin cups. Pour the custard over the bread, dividing evenly. Press the bread down gently with a spoon so it absorbs the liquid. The bread should look soaked but not swimming.
  • Let the cups rest for 10 minutes (or refrigerate overnight if prepping ahead). This allows the bread to fully absorb the custard.
  • Bake for 18-22 minutes, until the tops are golden brown and the center is set. A knife inserted in the middle should come out clean, or the cups should spring back when pressed gently.
  • Cool in the pan for 5 minutes. Run a knife around the edges to release. Serve warm with maple syrup, powdered sugar, or fresh berries.

Notes

Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven or air fryer at 350°F for 5-7 minutes to crisp the edges. Avoid microwaving, which makes them rubbery.
Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 10 minutes.
Tip: Don't skip toasting the bread — it's the key to avoiding soggy cups. And let them rest in the pan after baking for clean release.
Keyword baked french toast, easy breakfast recipe, french toast cups