Turn leftover bread into these delicious, portable French toast cups that you kids will love for a quick and easy breakfast.
I hate wasting bread. But inevitably we end up with more than we can finish. Little Nutmeg LOVES croutons so I usually just cut up any leftover, toss it with a little garlic powder, salt and olive oil and throw it in the oven. Her little face lights up when the croutons come out of the oven and she grabs a handful as soon as they cool, much to my amusement. But this past week, I had leftover brioche that would have been too sweet for croutons. So I decided to make some French toast cups.
I’d seen these at my local coffee shop – the Coffee Box in Plainfield, New Jersey. Their coffee is amazing and the baked goods always look delicious. I loved the idea so I mixed up a batch, threw them in the fridge overnight and then baked them in the morning. Drizzled with a little maple syrup, these were pretty tasty for a weekday breakfast. Portable enough for my husband to easily take to work, too.
What are your best ideas for leftover bread?
- 12 cups cubed day-old brioche
- 4 eggs
- 2 cups milk
- ⅓ cup sugar
- 2 tsp. vanilla
- ½ tsp. cinnamon
- ¼ cup flour
- ¼ cup cold unsalted butter, cut into small pieces
- ¼ cup brown sugar
- ½ tsp. cinnamon
- Spray a muffin pan with non-stick cooking spray. Put 1 cup of the bread cubes in each of 12 muffin cups - you might have to press them down.
- In a bowl, whisk together the eggs, milk, vanilla, sugar and cinnamon.
- Very slowly pour the egg mixture over the cups and let it soak in. Cover and refrigerate overnight.
- To make the topping, mix together the flour, brown sugar, butter and cinnamon in a bowl. This is easiest with your fingers, pinching the butter into the sugar and flour until combined. Sprinkle over the top of the French toast cups.
- Preheat oven to 350F. Bake French toast cups for 20-25 minutes until starting to brown.
- Serve with a drizzle of maple syrup or some powdered sugar.
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