Strawberry French toast cups are what I make when I’ve cut the crusts off one too many toddler sandwiches and want an easy breakfast that doesn’t add more work to my morning. Plus, it puts that food to good use instead of tossing it!
These baked french toast cups turn leftover sandwich crusts into a soft, toddler-friendly breakfast that feels like a win for the whole fam. Plus, it's a nice way to introduce the "brown spots" on bread to your skeptical toddler!
Why You’ll Love These Strawberry French Toast Cups
- a great way to use leftover sandwich crusts
- soft texture that works well for toddlers
- naturally sweetened with fruit (no added sugar needed)
- freezer-friendly and perfect for meal prep
- easy to serve for breakfast, snack, or lunchboxes
If you need a super easy and quick way to make French toast, then try my microwave or air fryer single-serve version! You'll also love this apple cinnamon French toast, which is perfect for fall or winter.
Jump to:
- Why You’ll Love These Strawberry French Toast Cups
- Ingredients You'll Need
- How to Make Your Strawberry French Toast Cups
- Hint for the Best Strawberry French Toast Cups
- Substitutions
- Variations
- Equipment
- Storing Your Strawberry French Toast Cups
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Strawberry French Toast Cups (easy, family-friendly breakfast)
Ingredients You'll Need
Here's the ingredients you'll need to make these strawberry French toast cups:
- sandwich crusts or any bread of choice (white, whole wheat, or enriched bread)
- eggs
- milk (dairy or unsweetened nondairy)
- vanilla extract
- cinnamon (optional)
- strawberries (fresh or thawed from frozen)
Optional add-ins
- maple syrup (for older kids or adults)
- small cubes of cream cheese for a creamy center or white chocolate chips
See recipe card for quantities.
How to Make Your Strawberry French Toast Cups
- Step 1: Preheat your oven to 350°F and lightly grease a mini muffin tin. In a medium bowl, whisk together the eggs, milk, vanilla, and cinnamon.
- Step 2: Cut or tear the sandwich crusts into small pieces. Add them to the bowl along with the finely chopped strawberries and gently stir until the bread is soaked.
- Step 3: Spoon the mixture evenly into the muffin cups, pressing down gently.
- Step 4: Bake for 25-30 minutes (or 20-25 minutes for smaller muffins), until set and lightly golden. Let cool slightly before serving, they firm up as they cool.
Hint for the Best Strawberry French Toast Cups
For the best strawberry french toast cups, make sure the bread is fully soaked in the egg mixture before baking and press it gently into the muffin cups so it holds together. Let the cups cool for a few minutes after baking, they firm up as they cool and are easier for little hands to hold!
Substitutions
These strawberry French toast cups are flexible and easy to adapt based on what you have on hand or your kid's needs!
- dairy-free: use unsweetened nondairy milk (almond, oat, soy) and skip the cream cheese or use dairy-free cream cheese
- egg-free: use flax eggs (1 tablespoon ground flax + 2½ tablespoon water per egg); texture will be softer and more custard-like and make sure to let cool longer to help firm up
- gluten-free: use gluten-free sandwich bread and cut crusts into small pieces
- no added sugar: skip sweeteners and rely on ripe strawberries for natural sweetness
- nut-free: use dairy milk or soy milk and avoid nut-based nondairy milk
Variations
Feel free to add different toppings to these strawberry French toast cups for added flavor! Here are some fun ideas:
- PB&J style - swirl in peanut butter or seed butter (if allergy-safe)
- white or dark chocolate chip - sprinkle a handful of chocolate chips on top for a "chocolate covered strawberry" vibe
- blueberry swap - replace strawberries with blueberries or mixed berries
Go check out my apple cinnamon French toast bake for another yummy breakfast!
Equipment
For these strawberry French toast cups, you’ll need a muffin tin or heart shaped for Valentine's day, a mixing bowl, a whisk, a cutting board, a knife, measuring cups and spoons, and a little nonstick spray or oil to grease the pan before baking.
Storing Your Strawberry French Toast Cups
Store leftover strawberry french toast cups in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze fully cooled cups in a freezer-safe container or bag for up to 3 months. Reheat in the microwave or air fryer until warmed through and soft before serving.
Tiff's Dietitian Tip
Using fruit like strawberries to naturally sweeten breakfast recipes helps reduce added sugars while still keeping foods enjoyable for toddlers. Pairing these strawberry french toast cups with a source of protein or fat, such as milk or yogurt on the side, can help keep little ones fuller longer and support steady energy throughout the morning!
FAQ
Absolutely. Let them cool completely, then freeze in a freezer-safe container for up to 3 months. Reheat in the microwave or air fryer until warm and soft.
Yes. Thaw frozen strawberries first and finely chop them before mixing in to avoid excess moisture.
Any cubed bread works! You can use regular sandwich bread or day-old bread cut into small pieces.
No. Ripe strawberries provide natural sweetness, making these a great no-added-sugar option for toddlers. Just drizzle maple syrup on top of yours!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these strawberry French toast cups:
Strawberry French Toast Cups (easy, family-friendly breakfast)
Equipment
Ingredients
- 2 cups sandwich crusts cut into small pieces
- 2 large eggs
- ½ cup milk dairy or nondairy
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon optional
- ½ cup strawberries finely chopped (fresh or thawed frozen)
Optional Add-Ins
- 1-2 tablespoon maple syrup
- 2-4 tablespoon cream cheese softened (stir in) or 12 small cubes cream cheese (stuffed center)
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin (or silicone heart molds).
- In a mixing bowl, whisk together the eggs, milk, vanilla, and cinnamon (if using).
- Stir in the bread crust pieces and chopped strawberries until the bread is well-soaked. Let sit 1-2 minutes to absorb.
- Spoon mixture evenly into the muffin tin, pressing down gently so each cup holds together.
- Bake for 25-30 minutes (or 20-25 minutes for smaller muffins), until set and lightly golden.
- Cool for 5 minutes before removing (they firm up as they cool). Serve warm or room temp.
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