Say Hello To Baked French Toast Cups

Always in search of the perfect Brunch dish, I love this recipe for Baked French Toast Cups.  It is so simple, quick and healthy.  Using the cupcake trays allows you to make dozens at a time – that means more time for you to have fun with your family and friends.  This recipe came from a dear friend, Coryanne Ettiene at  I modified her recipe to make it guilt free.  Translation:  so I can eat more!


Pre-heat the oven to 375F and line a cupcake tray with 6 liners.  If you don’t have liners, spray the cups with non stick ‘olive oil spray,’ then set aside while you mix the batter.

In a large mixing bowl, add the eggs, milk and optional spices, and then whisk until fully blended.  Take each piece of bread and slice 3/4 of the way up the middle (see photo). Place your sliced bread one at a time in the batter and coat the bread fully.

Gently twist the bread into a floral shape and place in the cupcake tray.  Repeat this process for each slice of bread.  Bake for 12-15 minutes at 375F or until the egg is completely cooked and French Toast cups are golden brown.  Remove from the oven and let cool.

Gently pop ’em out of the cups with the help of a knife or spoon.  Top with your favorite sweet or savory toppings.  Finish the sweet version by drizzling warm Maple Syrup over the toppings then serve.  Finish the savory by drizzling Extra Virgin Olive Oil over the toppings and serve on a bed of fresh spinach.


Have fun in the kitchen and Bon Appetit!

XO ~ L

As always I love to hear your feedback, so let me know how it goes!!

List of

6 Slices of Organic Whole Wheat Bread

3 Large Eggs

1 Cup on non fat milk or almond milk

Sweet Way – add 1/2 tsp of cinnamon and 1 tsp vanilla to egg mixture

Savory Way – add 1/2 tsp of salt, pepper, 1tsp oregano, 1/2 cup parmesan cheese (optional)

Sweet Toppings

100 percent pure maple syrup (divine when it’s heated)

Coconut oil – use like butter, yum yum!




Shaved unsweetened coconut

Organic almond slivers



Savory Toppings

Olive oil

Fresh basil

Fresh hopped Italian flat leaf parsley

Fresh chopped chives

Fresh grape tomatoes

Olive tapenade


Parmasean cheese