Cranberry Maple French Toast Cups
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!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 20 Cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375 degrees. Coat two 12-cup muffin tins with cooking spray. Set aside.
- 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.
- 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.
Notes
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.
Nutrition
- Serving Size: 1 cup
- Calories: 122
- Sugar: 8g
- Sodium: 129mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 77mg
Keywords: baked, bites, easy, make ahead, meal prep, for a crowd, simple, whole grain