Perfectly portioned Peach French Toast! These little French Toast Cups can be prepped the night before and baked in the morning. They're so sweet and flavorful, you don't need to add syrup.
If you've been reading Oh My Veggies for a while, maybe you remember my Sweet Potato French Toast Cups recipe. Well, I wanted to do that again, but with fruit this time.
And since I've been on a kick with the peach-inspired breakfast recipes, I figured I would just keep going.
The thing I love most about making little individual French toasts in muffin tins is that they're portion-controlled and easy to freeze.
Bake 'em, freeze 'em, and heat 'em in the microwave for breakfast. It doesn't get much easier than that.
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
Unlike the sweet potato version, these Brown Sugar Peach French Toast Cups are sweet enough that you don't need to add syrup or sauce.
With the dusting of brown sugar on top, they're perfect on their own.
Kids can even pick them up just like muffins or cupcakes, which makes them a great back-to-school breakfast.
Tips, Tricks, & Variations
Since summer is almost over and peaches won't be in season much longer, you can substitute apples or firm pears for the peaches. You could even do blueberries or blackberries. Versatility? These French toast cups have it covered.
Make sure you use slightly stale bread, which works best for most French Toast recipes. The firmer texture will keep the french toast from getting too soggy.
I like to use French Bread for this particular recipe. But you can use your own favorite variety. Sourdough is a great choice as well. And if you like Sourdough, you should check out this classic Sourdough French Toast also!
If you're looking for a plant based option, go check out this 15-Minute Vegan French Toast recipe.
More Breakfast Ideas
If you love this recipe, be sure to check out these other delicious ideas:
And for even more delicious ways to start your day, check out our new cookbook, the Vegan Brunch Book!
- cooking spray or oil mister
- 8 oz stale bread torn into ½ inch pieces (I prefer French bread)
- 2 peaches pitted and thinly sliced
- 3 eggs
- 1 cup low-fat milk
- ½ cup half-and-half
- 1 tsp vanilla
- ½ tsp ground cinnamon
- ¼ cup + 1 tbsp brown sugar divided
- Spray a muffin tin with cooking spray or oil. Divide bread and peaches evenly among all 12 muffin cups. You might have to smash them down a little bit to fit them in, but that's okay.
- Beat 3 eggs in a medium bowl. Whisk in milk, half-and-half, vanilla, cinnamon, and 3 tbsp. brown sugar. Use a ladle to pour egg mixture over bread and peaches. Cover muffin tin with plastic wrap and refrigerate for at least 2 hours, up to overnight.
- Preheat oven to 325°F. Remove plastic wrap from muffin tin and use a spoon to push bread and peaches down into the egg mixture. Sprinkle tops with remaining 2 tablespoons of brown sugar.
- Bake for about 35 minutes or until French toast cups are set and edges are golden. Loosen cups by running a butterknife along edges before removing from muffin tin.