Muffin Cup French Toast

Prep Time
Cook Time
Ready In

"I came up with this recipe a few years back when my daughter had a few friends over for a sleep over. When asked what they wanted for breakfast, the answered French toast. Instead of them waiting for each individual French toast to come out of the frying pan, they all ate at the same time and really enjoyed these. This is regular breakfast item here now when I have guests stay over."

Original recipe yields 12 servings


  • Serving Size: 1 (81.8 g)
  • Calories 150.7
  • Total Fat - 7.7 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 211.6 mg
  • Sodium - 204.1 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.4 g
  • Protein - 8.9 g
  • Calcium - 51.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Whisk together the eggs, cream and nutmeg.

Step 3

Toss in the bread cubes and let sit until liquid is absorbed.

Step 4

Grease the muffin cups with butter.

Step 5

Fill muffin cups halfway.

Step 6

Top each with 1 tablespoon jam.

Step 7

Continue to fill muffin cups.

Step 8

Bake for 15 to 20 minutes, until the centre of the bread pops back up when you press on it with your finger.

Step 9

Allow to cool about 5 minutes and removed from muffin tin.

Step 10

Sprinkle with a bit of icing sugar.

Step 11

Serve with maple syrup.

Tips & Variations

No special items needed.



Instead of jam I used diced strawberries and then just sprinkled a little sugar on top of them and baked. My little guy dug into these and ate two! We all liked them and it's great to have a new muffin for us to have!

review by:
(30 Jan 2013)

moosehead "RIP" In Our Kitchen

Great dish - something different. I used a combination of slightly stale wheat baguette and sourdough 5 grain bread with strawberry jam, powdered sugar, and some lite maple syrup. Totally cool idea to do it in a muffin pan!

(28 Jun 2012)