These cranberry maple French toast cups are mini whole grain bread cubes baked in a vanilla egg bath with bursty cranberries and pure maple syrup.
How to make Cranberry Maple French Toast Cups
- Make the base. The first step is to whisk together the eggs and milk. This will make the base of the French toast cups (and is also the base of making regular French toast).
- Add flavorings. Next, you’ll whisk in the ingredients that will make BOMB flavor. That includes real maple syrup, vanilla extract, almond extract and cinnamon. The almond extract is optional because not everyone has it in their pantry, but I HIGHLY recommend it. It provides insanely delicious flavor to so many things, including these French toast cups.
- Fold in the bread. The third step is to fold bread cubes into the French toast cups so they can soak up all the good stuff and become French toast.
- Fold in the fruit. You’ll then fold in the cranberries. You can use fresh or frozen – either works! When baked, the cranberries will burst and give the cups a little holiday tang.
- Bake. Then, you’ll bake the cups until the egg is set, then enjoy them with a little extra maple syrup. YUM!
Substitution options for these French toast cups
There are several ways to make substitutions in these French toast cups, whether you’re looking to change up flavors or you are making a swap for dietary reasons. Here are a few ideas:
- For the bread: I use whole grain bread because I want the extra fiber. If you’re looking for a gluten free option, simply use gluten free bread. If you’re looking for a lower sodium option (some breads have a lot of sodium), grab a loaf of low sodium bread. If you want to fancy the cups up, use sourdough, brioche or challah.
- For the sweetener: If you’re not in the mood for maple syrup or don’t have any, you can use honey, light or dark brown sugar or regular granulated sugar. You could also use other sugar substitutes like stevia or brown sugar stevia, monkfruit, agave nectar or coconut sugar. For these substitutes, I’d read the bag to get the best ratio of sugar to substitute. I purposely didn’t add a ton of maple syrup so the cups aren’t overly sweet anyway, but we all have preferences when it comes to sweeteners.
- For the fruit: If you’re not a cranberry fan or they’re out of season, you can use apples or any other berry instead. I like to make these with frozen mixed berries or fresh ones when they’re in season. You can also use dried fruit like unsweetened cranberries, cherries or raisins.
- For the flavorings: Have fun with extracts and spices. Try ginger, cloves, allspice, nutmeg or any of the numerous extracts out there to make extra special flavors.
- For the milk: And last, but not least, you can use any milk you choose for this recipe, whether it’s soy, coconut, almond, cashew, cow’s, rice or any other milk out there!
- Add nuts: Top with chopped nuts such as almonds, walnuts or pecans for a boost of nutrition.
The moral of the story is, make them your own!
Other cranberry recipes I know you’ll love!
- Cranberry Pecan Pie Bars
- Cranberry Ginger & Almond Crunch Muffins
- Apple Cranberry Bread Pudding
- Cranberry & Goat Cheese Stuffed Pears
- Cranberry Sauce
- Cranberry Gin Fizz
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
- 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
- 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.
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.
- 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