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Golden baked French toast cups filled with swirled whipped cream and topped with fresh strawberries and blueberries, dusted with powdered sugar, served in a pool of maple syrup on a white plate with a mint garnish.

French Toast Cups

Golden baked French toast cups made in a muffin tin with thick brioche, a vanilla custard soak, and a light cream cheese filling topped with fresh mixed berries and powdered sugar. Ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices thick brioche or Texas toast Thick bread holds its shape in the muffin cups
  • 3 large eggs Base of the custard mixture
  • 0.5 cup whole milk Keeps the custard light
  • 0.25 cup heavy cream Adds richness to the custard
  • 2 tablespoon granulated sugar Sweetens the custard
  • 1 teaspoon vanilla extract For the custard
  • 1 teaspoon cinnamon Classic French toast flavor
  • 1 pinch salt Balances the sweetness
  • 2 tablespoon unsalted butter, melted For greasing the muffin tin
  • 4 oz cream cheese, softened Must be fully softened before mixing
  • 2 tablespoon powdered sugar For the cream cheese filling
  • 0.5 teaspoon vanilla extract For the cream cheese filling
  • fresh strawberries, raspberries, and blueberries For topping
  • powdered sugar for dusting Add just before serving

Equipment

  • 1 standard 12-cup muffin tin For shaping and baking the cups
  • 1 Rolling Pin To flatten the bread before pressing
  • 1 wide shallow bowl For the custard mixture
  • 1 Whisk To combine the custard
  • 1 Pastry brush For buttering the muffin tin
  • 1 hand mixer or fork For the cream cheese filling
  • 1 offset spatula or thin knife To release cups from the tin
  • 1 small spoon or piping bag For adding the cream cheese filling
  • 1 fine sifter or strainer For dusting powdered sugar on top

Method
 

  1. Preheat the oven to 375°F and brush each cup of a standard 12-cup muffin tin generously with melted butter, including the top rim, so the bread releases cleanly after baking.
  2. Whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt together in a wide shallow bowl until the mixture is fully combined and uniform in color.
  3. Use a rolling pin to flatten each slice of bread slightly so it becomes pliable enough to press into the muffin cups without tearing at the corners.
  4. Press each flattened slice firmly into a buttered muffin cup, pushing the bread into the base and up the sides so the edges stand above the rim forming a clear cup shape.
  5. Pour about 2 tablespoons of custard into each bread cup and let it soak for 2 minutes, adding a small second pour if the bread absorbs the first amount quickly.
  6. Place the muffin tin in the oven and bake for 18 to 22 minutes until the edges are deep golden brown and the centers feel set and spring back when gently pressed.
  7. Remove the tin from the oven and let the cups rest inside the tin for 5 minutes so they firm up enough to hold their shape, then run a thin knife around each cup to loosen before lifting out.
  8. Beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and light with no lumps remaining in the mixture.
  9. Spoon or pipe a small dollop of cream cheese filling into the center of each warm French toast cup so it sits slightly above the rim and forms a visible white center.
  10. Arrange the fresh strawberries, raspberries, and blueberries on top of the cream cheese in each cup, mixing colors for a layered look that matches the image.
  11. Dust each cup generously with powdered sugar through a fine sifter right before serving so the white powder settles over the berries and the golden edges of each cup.

Notes

Use thick brioche or Texas toast for cups that hold their shape. Let the cups rest in the tin for 5 minutes after baking before removing. Add toppings just before serving for the freshest result.