These yummy raspberry French toast cups are perfect for lazy weekend mornings and feed a crowd. Can easily use your bread of choice or bake in a casserole dish—very customizable! Dairy and refined sugar free and can be adapted to be gluten free.
If there’s one thing I look forward to on the weekends, it’s our lazy mornings. Since it’s my favorite meal of the day, we’ll often wake up and make a big breakfast/brunch. We’ll even make several dishes some days and graze throughout the morning, skipping lunch.
Bready, sweet breakfast dishes are my favorite. Give me allllll the french toast, pancakes, and waffles…hold the healthy egg white omelet for my hubby.
I mean, I’ll eat it, but in my mind I’ll be imagining that it’s a giant stack of pancakes instead. For realz.
These french toast cups are super simple to throw together. Much easier than standing over the stove flipping one bread slice at a time. You could even forgo using a muffin pan and toss the eggy bread into a baking dish and make a casserole. I just love the little individual servings though and these DIY parchment paper muffin liners make them look extra fancy!
A drizzle of this simple chocolate maple syrup just takes these to the next level. My french toast cups may look more like they’re drowning in chocolate syrup, but whatevs. 😉
- 6 large eggs
- ½ cup coconut milk or coconut cream
- 1½ cups almond milk (or other milk of choice)
- ⅓ – ½ cup maple syrup, honey, coconut sugar, or brown sugar (use more or less to suit your taste)
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
- ½–1 teaspoon cinnamon, optional
- 8–10 heaping cups of 1-inch cubed bread (I used challah, but brioche, french, hawaiian, whole-grain or gluten-free bread will work)
- ⅓ – ½ cup chocolate chips, optional
- 12 oz. fresh raspberries (or sliced strawberries)
- Preheat oven to 350ºF. Line a 12-cup muffin pan with parchment liners (DIY tutorial here.) or grease pan if not using liners. Alternatively, you can bake the french toast 'casserole style' in a greased 9x13 pan.
- Crack eggs into a large mixing bowl and beat with a whisk. Slowly whisk in milks, sweetener, vanilla extract, butter, and cinnamon.
- Add cubed bread and gently fold until all bread pieces are coated in egg mixture. Let soak a few minutes and fold again.
- Place a few pieces of soaked egg bread into the bottom of each muffin cup. Add in a few berries and a sprinkle of chocolate chips (optional). Continue to alternate soaked bread and berries/chocolate. At the end, push bread down into the cup so that it stays together after baking and top with extra berries.
- Bake for 25–35 minutes until french toast is lightly browned and tops aren't squishy when pressed.
- Remove and let cool for a few minutes before serving.
- To make the chocolate maple syrup, whisk together maple syrup, cocoa powder and vanilla extract. Add a little milk, if sauce is too thick.
- Serve french toast muffins warm with extra berries, chocolate syrup, and/or a sprinkle of powdered sugar