Make these Berry Crunch French Toast Cups for a fun weekend breakfast recipe or bake a batch to reheat and enjoy in the mornings all week!
Let’s chat breakfast shall we? I made these a couple weeks ago when my family was in town. The idea stemmed, yet again, from a stale Costco baguettte. Yep, the same one I made the Ribollita with! What can I say…those baguettes are big!
I’ve made french toast cups before but I took these to the next level with a bunch of fun mix-ins. The beauty is that they’re totally customizable so play around with the mix-ins to suit your family’s taste. Mix everything together the night before…then scoop into muffin tins and bake in the morning!
Here’s how I made mine:Print
Berry Crunch French Toast Cups
A fun, family-friendly breakfast that’s easy to customize and perfect for making the night before!
- Yield: 12 1x
- 4 cups cubed bread (slightly stale works best)
- 1 cup milk
- 5 eggs
- 1 tsp vanilla
- 2 cups berries
- 1/4 cup pumpkin seeds
- 1/2 cup almonds (chopped or slivered)
- 1/4 cup sunflower seeds
- 1 tsp cinnamon
- Sugar, optional
- Combine all ingredients in a large bowl.
- Cover with saran wrap and refrigerate overnight.
- The next morning, scoop into greased muffin tins.
- Sprinkle with sugar if desired.
- Bake at 350 degrees for 25-30 minutes.
- Serve warm!
So there you have it!
I used chopped almonds but my mom suggested slivered almonds might be a better choice.
My batch made 12 muffin cups and we each enjoyed 2-3 of them for breakfast! Next time I’m adding chocolate chips.
What mix-ins would you use?