Overnight French Toast Cups
Prep time: 
Cook time: 
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Serves: 6
Simple and fun these French toast cups come together quickly ahead of time for a hot breakfast (or brinner!) in 20 minutes!
  • 10 oz 100% whole wheat bread
  • 5 eggs
  • ⅓ cup sugar
  • 1½ cups nonfat milk
  • 2 tsp vanilla
  1. Mist 12 muffin wells with cooking spray; set aside. Cut or tear bread into ½-inch cubes; set aside.
  2. In medium bowl, beat eggs and sugar with a wire whisk. Add milk and vanilla; whisk well.
  3. Divide bread cubes evenly among muffin cups. Carefully pour egg mixture over bread cubes. Cover muffin pan with plastic wrap; refrigerate at least 8 hours or overnight.
  4. Preheat oven to 350 F. Remove plastic wrap from muffin pan.
  5. Bake 18-22 minutes. Cool in pan 5 minutes and serve hot.
Recipe adapted from Pillsbury
Nutrition Information
Serving size: 2 cups Calories: 268 Fat: 5.8 Carbohydrates: 43.5 Sugar: 18.5 Fiber: 5.0 Protein: 13.7 Cholesterol: 156
Recipe by Prevention RD at https://preventionrd.com/2014/02/overnight-french-toast-cups/