Cranberry Maple French Toast Cups

5 from 2 reviews

These simple & easy little muffin cups have French toast edges, bursty cranberries and maple syrup baked in and drizzled on the top. And they are so delicious! 


  • 8 large eggs
  • 2 ½ cups milk
  • ¼ cup + 2 tablespoons pure maple syrup, divided
  • 1 ½ tablespoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract (optional)
  • ¼ teaspoon coarse salt
  • Pinch ground cloves
  • 1 loaf whole grain cinnamon bread, cubed
  • 2 cups fresh or frozen whole cranberries


  1. Preheat oven to 375 degrees. Coat two 12-cup muffin tins with cooking spray. Set aside.
  2. In an extra-large mixing bowl, whisk together eggs, milk, ¼ cup maple syrup, cinnamon, vanilla extract, almond extract (if using), salt and ground cloves. Stir in cubed bread and cranberries until thoroughly combined.
  3. Scoop mixture into muffin tin cups to the brim. Drizzle with remaining maple syrup. Bake 20-25 minutes, until set and browned on top. Let slightly cool before removing from muffin tins.


Storage Tip: Store in an airtight container in the refrigerator for up to 5 days. Store in an airtight container or Ziploc bag in the freezer for up to 6 months.


Keywords: baked, bites, easy, make ahead, meal prep, for a crowd, simple, whole grain