Gimme Some Oven

French Toast Cups

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This post is brought to you in part by West Elm and their Front + Main blog, where I am also guest-posting today. Be sure to pop over and check it out!

French Toast Cups Recipe |

Saturdays were made to be brunch days.

I mean, if you ask me, it doesn’t get much better than sleeping in nice and late in the weekend sunshine. Then padding to the kitchen in your pjs and slippers to make a slow batch of pour-over coffee. Maybe turning on some relaxing weekend tunes. Then pulling out all of your pots and pans, and leisurely whipping up a feast of all your favorite breakfast comfort foods. Mmmm.

Well, actually there’s one thing that could make this picture even better: inviting a bunch of your closest friends to gather around the table and share in it all together.

Oh, and one more thing: serving them adorable little French toast cups, drizzled with an epic whiskey cream cheese glaze.

Now that’s my kind of Saturday.

French Toast Cups Recipe |

And on the last Saturday morning of January, we had just such a brunch at my place.

It was the day before I packed up and drove to spend the month in Austin, and I was feeling all choked up about saying good-bye to my friends for the month. So for one final Kansas City hurrah before leaving, I invited my Wednesday night small group from Jacob’s Well to come over for brunch, along with Kathryne who was coming to Texas, and my neighbor Cate who offered to come by and snap some photos.

More often than not, my friends tend to like to go out to local restaurants or coffee shops on Saturday mornings. But I decided to wake up early and cook up some of my favorite foods so that we could enjoy a nice and relaxing morning in.

French Toast Cups |

And since West Elm offered to partner with me on a post celebrating Saturdays (with their new Kate Spade Saturday collection), I even woke up early and set the table. A pretty start to the weekend. :)

French Toast Cups |

Friends slowly started showing up, and together we made some mimosas to pass around, along with lots of coffee.

French Toast Cups |

I made a bunch of my favorite mini breakfast parfaits, with granola, Greek yogurt, blueberries, honey and chia seeds to start things off. Along with some roasted hashbrowns and veggies.

French Toast Cups |

And sure enough, once the food started coming out, everyone found their way to the table.

French Toast Cups |

I realized at the last second that I forgot to make a topping for the French toast cups, so I whisked together a quick cream cheese glaze. And then made an impromptu decision to kick it up with some whiskey.

French Toast Cups |

Needless to say, it was very popular. :)

French Toast Cups |

But as good as those little French toast cups ended up being, nothing beat the feeling of having so many people I loved all gathered around for a final meal in Kansas City. These friends are my people, and for the 1000th time, I felt beyond lucky and grateful to have them in my life. And now that our whirlwind month in Austin has past, I’m grateful for the 1001st time to be back with them.

French Toast Cups |

Henry asked me to mention that he loves them too. Especially when they feed him French toast cups. :)

French Toast Cups |

Speaking of, let’s talk about how to make these delicious little pieces of work!

They’re basically all of the goodness of French toast, but chopped into small pieces and baked up in muffin cups. The single serving size makes them perfect for serving to a crowd of people…

French Toast Cups Recipe |

…which my people completely supported. :)

French Toast Cups Recipe |

These French Toast Cups came out of the oven nice and crispy on top, with soft and chewy centers buried in there.French Toast Cups |

Then everyone had the option of topping them with the whiskey cream cheese glaze or maple syrup…French Toast Cups Recipe |

…or both. (I highly recommend both.)

French Toast Cups |

Just look out. They’re so good they just might make you want to have a mini dance party and high-jumping contest with your favorite 2-year-old friend. :)

Big thanks to West Elm, who loves celebrating Saturdays as much as I do, and for sponsoring some of the dinnerware and products for this brunch, and for launching a gorgeous new collection in their stores, in partnership with Kate Spade Saturday. (You’ve got to check it out — so fun!!)  You can read more about this recipe and my thoughts on Saturdays on their Front + Main blog. Big thanks to my neighbor, Cate, as well for snapping some photos. And as always, big thanks to all of you for supporting the brands that help make this site possible.

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French Toast Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x


These French Toast Cups are quick and easy to make, they come in single servings, and they are topped with a heavenly whiskey cream cheese glaze.



French Toast Cups Ingredients:

  • 6 large eggs, whisked
  • 1 1/2 cups milk
  • 1/4 cup light brown sugar, packed
  • 1 tablespoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 15 cups of 1/2-inch bread cubes*
  • for serving: whiskey cream cheese glaze (see below) and maple syrup

Whiskey Cream Cheese Glaze Ingredients

  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 tablespoons whiskey (or you can substitute milk if you’d rather nix the whiskey)
  • 1/2 teaspoon vanilla extract
  • 23 tablespoons milk


To Make The French Toast Cups:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon and salt until combined and smooth.  Add in the bread cubes, and toss until they are evenly coated with the egg mixture.  Cover the bowl with plastic wrap and refrigerate for 10 minutes.  Remove the bowl and toss the bread cubes once more with the egg mixture, and refrigerate for 10-30 more minutes.
  3. Grease a 12-cup muffin pan with cooking spray, or line each cup with paper liners.  When the French toast mixture is ready, portion it evenly into the 12 muffin cups, pressing down on each one a bit as needed so that it will fit into the cup.
  4. Bake for 25-30 minutes, or until the tops are crispy and golden.  Remove and let cool for 5 minutes.  Then serve warm, drizzled with syrup and/or the whiskey cream cheese glaze.

To Make The Whiskey Cream Cheese Glaze:

  1. Whisk cream cheese, powdered sugar, whiskey and vanilla together until smooth.  Add in milk to thin out the glaze, one tablespoon at a time, until it reaches your desired consistency.


*I recommend using a brioche, challah or sourdough bread for this recipe.  I just cut mine into small cubes with a bread knife.

French Toast Cups Recipe |

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24 comments on “French Toast Cups”

  1. I agree, these look like THE perfect Saturday breakfast dish :) I am also completely in love with West Elm (and noticed several things in your photos that also make an appearance in my home). Can’t wait to try this recipe.

  2. I am in love with those French Toast Cups! So adorable.

  3. I need these in my life!!!!!! Your brunch looked so fun too!

  4. OMG these look so delicious!! Thanks for the recipe!!

  5. These are so cute!!!  Thanks for the idea!


  6. Just when I thought I make the best french toasts. This is the ultimate. :)

  7. What a fun morning! I love French toast but I hate waiting for slice after slice to cooking. More and more I am whipping up baked French toast. These little cups are so cute and oh my that glaze!

  8. Beautiful! This is a really good idea! Did you use sourdough bread? I bet that would be delicious, mixing tangy bread with sweet whiskey glaze. 

  9. These little french toast cups are adorable! So perfect for weekend brunch! I could totally douse them in that whiskey cream cheese glaze, that is if I hadn’t already eaten it all with a spoon!

  10. You take such amazing photos. So yummy. Beautiful family and friends. Cheers!

  11. Breakfast plans for tomorrow…. made!

  12. How much bread are 15 cups of bread cubes? A loaf, two loafes? 
    I would love to make these for my sister in law’s birthday brunch ^^

  13. Making these today for Easter, can’t wait! I’m sure they’ll be a sure fire hit, just like your enchiladas and tacitos!

  14. Wonder if you could mak the french toast cups and freeze. Then warm and ice later. Thinking about taking in the RV.

    • Hi LaWana, I haven’t tried this, but I think it would work just fine! Let me know if you try it. Hope you enjoy them! : )

  15. I made these today for my family and everyone loved them!  It’s not easy to find something that all five of our kids like.  ;-)  

    I know this may seem old school but I wish you had a published cookbook – everything I have made off your website has been excellent.  Thank you!


    • We’re so glad to hear you and your family loved these Nicole! And you are so sweet — Ali hasn’t ruled out a cookbook, so your wish may come true some day! :)

  16. Makes 12 and serves 6? Really?? I didn’t have a full 15 cups of bread and yet I  just got 18 very rounded cupcakes and wound up with so much of the whisky glaze I had to inject some of the glaze into the center of each cupcake just to use it all up! So I feel like your proportions are a little off… 
    I will say I like the concept here, these are tasty, the texture is wonderful, I like the whisky kick (I used honey jack).

    • Hi Brittany! We’re a little confused by your comment. The recipe yields 12 French toast cups, so we’re not sure why you think it serves 6. Each cup is meant to be an individual serving, so there should be 12 servings. Anyway, we’re glad you enjoyed the recipe!

  17. Anyway these could be prepared the night before and baked in the morning like some other French toast casseroles?

  18. Could you freeze these? Thinking of making these but we are only two people so it would be nice if I could freeze the rest. Do you know anyone who has done this or tired it yourself? How long do you think it would last in the freezer?

  19. Used up the last of the whipping cream and egg nog and all the random breads leftover from the holidays. Since eggs are scarce right now, I used half eggs, half egg whites. This recipe is super easy, very forgiving and absolutely delicious. An ice cream scoop is perfect for portioning and I used the pampered chef square brownie pan to bake them into little squares of goodness. The whiskey glaze is brilliant. 5 stars all around.