Baked French Toast Cups

It's almost fall and apple season is upon us! Kicking off the season with  Baked French Toast Cups.
What better way to wake up to cinnamon apple french toast baking in the oven?

 Baked French Toast Cups

During the cooler months, I love to experiment with apple season. There are so many recipes with cookies, cakes and pies. I wanted something different, something that makes the whole house smell good in the morning. These were the perfect breakfast solution, it smelled fabulous in here! Plus the reheat great if there are any leftovers.

One thing I love about this recipe is how many individual french toast cups I can bake!

Living in Florida we get a lot of family and friends they come to visit and stay a few days at a time. This is my go to recipe to bake in the morning.
First all they're fast and easy to make, second of all I can tailor them to whatever they love fruit wise.

I usually keep many fresh fruits in the refrigerator. I have used raspberries, blueberries, apples, peaches and mango.

We have mango trees in the yard and when they are ripe that is a delicious addition to these little french toast cups. I am sure you are thinking in your minds right now who in the family loves certain fruits you can add to these delicious breakfast cups.

I love that they are baked and don't have to stand over the stove flipping french toast, dipping and all the rest of the work it takes, plus clean up is a breeze.

 Baked French Toast Cups

When the grand kids come over their favorite is chocolate chips but we aren't going to tell mom they had chocolate for breakfast so it's out little secret.

 Baked French Toast Cups

 Baked French Toast Cups

French Toast Cups


  • day old bread cut into pieces to fit cupcake tins
    3 eggs
    1 cup of coconut milk or regular whole milk
    1/2 teaspoon cinnamon
    1/4 teaspoon of vanilla extract
    3 teaspoons sugar or 1 packet stevia
    fruit of choice suggestions: sliced apples, sliced peaches, blueberries, berries of any kind, mango, cherries or sliced bananas
    Butter or margarine

    Cupcake tin greased


  1. Butter or oil spray your cupcake tin. Preheat oven to 350 degrees.
    Add the bread pieces to fit each cupcake space. Place the fruit on top.
    In a bowl whisk together 3 eggs, sugar, coconut milk, vanilla, cinnamon until well blended. 
    Pour into each tin to cover the bread. Bake at 350 until browned.
    Serve with warmed maple syrup. Makes 12.

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1 comment

  1. What a fun recipe for a brunch or special Sunday breakfast! I'd fill mine with apples!!!


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