Strawberry French Toast Cups (easy, family-friendly breakfast)
Soft, baked strawberry french toast cups made with leftover sandwich crusts. A toddler-friendly, freezer-friendly breakfast or snack made with simple ingredients and no added sugar needed.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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