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!
Recipe
Ingredients
- 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
Instructions
- 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.
Stefani says
This sounds super delicious!
Shell Fruscione says
I LOVE peaches, so use them in whatever you want!!! These look so good- I'm surprised by how easy they sound too since they look super impressive!
Kiersten says
I know, I love peaches so much too--I will be really bummed when they're out of season! These are definitely easier to make than they look, although they do require a little bit of prep time.
Kelly @ Texas Type A Mom says
I don't know if this should be dessert, breakfast, or both!
Rachel says
After seeing the second picture I was waiting for a 'Pour Some Sugar on Me' reference. Then of course I realized you said Poison and not Def Leppard. But if you love Vanilla Ice and find yourself singing Poison all the time then surely I have found another DL fan, right?
Either that or it is late and I should stop talking.
Thanks for the recipe. The kiddos will love these and they seem simple enough that even I can't mess than up.
Kiersten says
OMG Rachel, "Pour Some Sugar on Me" is one of the songs in constant rotation in my head. How about the epic Eddie Murphy/Rick James collaboration, "Party All the Time"? Because that is in my head constantly too. Also Bon Jovi. Lots of Bon Jovi. And Bobby Brown.
It's crazy in there.
Rachel says
I am glad I am not the only one whose soundtrack for my life consists of obscure references and big hair bands.
I taught Party All the Time to my 6 year old just this week.
Kiersten says
You're a good mother. Every child needs to know about Rick James. Neva 4-get.
Kathy - Panini Happy says
These sound so fabulous! And you won't hear any complaints from me about peaches (my favorite summer fruit :-)).
JulieD says
These look so pretty!! I want a couple right now!
Shirley says
Yum! I like the idea of freezing a bunch for later too. And I would totally choose peaches over blueberries or blackberries.
Kiersten says
I will freeze just about anything! When you're cooking for two, it's nice to throw the leftovers in the freezer for another day (or week).
Lisa | With Style and Grace says
I think I need to go make these, right now!
Jeanette says
What fun mini French toast bites!
Jamie says
This sounds awesome! Easy and Yummy, the perfect combo! This might also be awesome with apples, but you might have to pre-cook the apple a little first. Thanks for sharing this recipe!
Kiersten says
Actually, I've made these with apples too and you don't have to cook them first! 🙂
Amy Chung says
Love this idea! Summer is coming around for us and I cannot wait until stone fruit comes back in season. Was looking for inspiration for breakfast recipes.