These baked french toast muffin cups are the ultimate make-ahead breakfast for busy mornings. They are kid-friendly (toddler approved), freezer-friendly and come together in just 30 minutes. So, say goodbye to rushed mornings and hello soft, sweet and warm french toast muffins that everyone will love.
If you like these french toast cups for breakfast, you’ll also love my Blueberry Baked Oatmeal Bars and Strawberry Breakfast Cookies—perfect for meal prep, grab-and-go mornings! Try my Baked Berry French Toast Casserole too.
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Mornings are Hard, But Breakfast Doesn’t Have to Be
If your mornings are anything like mine, you know the chaos of getting kids dressed, packing lunches, and trying to convince your toddler that shoes are not optional. That’s why I love make-ahead breakfasts—anything to make mornings smoother! These baked French toast muffin cups are a game-changer. They’re easy to make, toddler-approved, and perfect for meal prep. Plus, they’re a genius way to use up leftover bread crusts from homemade Uncrustables. Because let’s be honest—those crusts deserve better than the trash!
Repurposing Left Over Bread Crust to Make French Toast Muffin Cups
I am a firm believer of no waste in my kitchen!
One of my favorite kitchen hacks is finding creative ways to use up leftovers, and these baked French toast muffin cups are a perfect example. Every time I make homemade Uncrustables for my little one, I end up with a pile of bread crusts. So instead of tossing them, I save them to make these kid-friendly french toast bites. It’s and easy way to reduce waste while making one of my toddler’s favorite breakfast meal.
Why You’ll Love These Baked French Toast Muffin Cups
Make-ahead & freezer-friendly: Meal prep a batch for the week and just reheat and go.
Toddler and kid-approved: They are my toddler’s favorite breakfast at the moment! They are soft, sweet and easy to hold. Everything kids loves.
No food waste: French toast muffins are a great way to repurpose leftover bread crust.
Customizable: You can add fruits, chocolate chips and any of your favorite toppings and add-ins.
Perfect for meal prep: These meal prep french toast muffin cups will save you a ton of time in the morning.
Ingredients You’ll Need
- Soft bread: chopped into cubes, leftover crusts work great
- Large eggs
- Milk: dairy or plant-based
- Sweetener: maple syrup, agave, date syrup or honey works
- Spices: cinnamon, nutmeg and salt
- Vanilla Extract
- Almond extract ( this is option but I like the flavor it adds to the french toast cups)
- Optional: chopped fruit, chocolate chips, dye-free sprinkles or nuts
How to Make Baked French Toast Muffin Cups in Just 30 Minutes
Preheat & Prep: Preheat your oven to 350°F and grease a muffin tin.
Prepare the Bread: Chop your bread slices into cubes. If using leftover crusts, chop them into bite-sized pieces.
Mix the Custard: In a bowl, whisk together eggs, milk, maple syrup, cinnamon, nutmeg, vanilla, almond extract and salt.
Fill the Muffin Tins: Divide the bread pieces into the muffins cups. Add your toppings of choice then evenly pour the custard mixture into the muffin cups making sure to fully coat the bread pieces.
Bake: Pop them in the oven for about 25 minutes until golden brown and set.
Fun Variations to Try
- Add mashed banana or pumpkin puree for extra nutrition and flavor.
- Sprinkle with brown sugar & Cinnamon before baking
- Mix in blueberries, strawberries, raspberries or even raisins
- Toss in mini chocolate chips or dye-free sprinkles
Storage and Meal Prep Tips for Baked French Toast Muffins
Store in an airtight container in the fridge for up to 4 days. Freezer in a single layer, then transfer to a freezer safe bag and store in the freezer for up to 2 months. Reheat in the microwave for 30 second or oven for 5–7 minutes at 350°F.
More Toddler Breakfast Ideas
Have you tried making French toast muffin cups before? Let me know in the comments—what’s your go-to easy breakfast for kids? I’d love to hear your ideas! And if you love this recipe, don’t forget to share it with another parent who could use a little morning win!
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French Toast Muffin Cups
Equipment
Ingredients
- 6 slices of bread chopped into cubes, leftover crusts work great!
- 3 large eggs
- 3/4 cup milk
- 3 tbsp maple syrup or honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- A pinch of salt
- Optional: chopped fruit chocolate chips, sprinkles or nuts
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with non-stick spray or butter to prevent sticking.
- If using fresh bread, slice it into small cubes (about 1-inch pieces). If using leftover bread crusts (from homemade Uncrustables or sandwiches), chop them into bite-sized pieces.
- In a large mixing bowl or measuring cup, whisk together egg, milk, maple syrup, vanilla extract, almond extract, cinnamon, nutmeg and a pinch of salt.
- Fill each muffin cup with the cubed bread and top it with fruits or any topping of choice.
- Evenly pour the custard mixture (wet ingredients) in each muffin cup, making sure to coat all the bread pieces. Let it sit for about 3 minutes to absorb the liquid. Press them down slightly (using the back of a spoon or your hands) to help them hold their shape.
- Bake for 20–25 minutes, or until the tops are golden brown and slightly crispy and the muffin cups are set. To check for doneness, insert a toothpick in the center—if it comes out mostly clean, they’re ready.
- Let the muffins cool in the tin for 5 minutes, then carefully remove them.
- Serve warm with a drizzle of maple syrup.
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer safe bag for up to 3 months.
- To Reheat: Microwave for 30 seconds or warm in the oven at 350°F for 5–7 minutes.
2 comments
What can you swap for the almond extract? We have nut allergies in our house.
Just leave it out. It adds a nice nutty flavor but its not a non-negotiable ingredient.