Red White & Blue French Toast Cups are the kind of breakfast that instantly feels special without being complicated. Crisp around the edges, soft and custardy in the center, and filled with lightly sweet cream cheese, these little French toast cups feel somewhere between brunch and dessert—in the best way. Fresh raspberries and blueberries add bright flavor, while a dusting of powdered sugar makes them look bakery-worthy straight from the oven.
They’re surprisingly easy to make, too. Bread gets tucked into muffin tins, baked until golden, and filled with a creamy center that pairs beautifully with juicy berries. Whether you’re planning a summer brunch, holiday breakfast, or simply want something fun for the weekend, these French toast cups bring just enough wow factor while still feeling homemade and cozy.
Recipe Yield: 12 French toast cups
INGREDIENTS
12 slices brioche bread, crusts removed and cut into quarters
4 large eggs
¾ cup whole milk
¼ cup heavy cream
2 tbsp granulated sugar
1½ tsp vanilla extract
1 tsp ground cinnamon
¼ tsp fine sea salt
6 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
¾ cup fresh raspberries
¾ cup fresh blueberries
Powdered sugar, for dusting
Butter or nonstick spray for greasing muffin pan
Warm maple syrup, for serving (optional)
INSTRUCTIONS
1. Prepare the oven and pan:
Preheat oven to 350°F. Lightly grease a standard 12-cup muffin pan with butter or nonstick spray so the French toast cups release easily after baking.
2. Make the custard mixture:
In a medium bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
3. Shape the bread cups:
Briefly dip the brioche pieces into the custard mixture, letting excess drip off. Then gently press 3–4 pieces into each muffin cup, slightly overlapping the bread to create a cup shape with a small center well. Press lightly so the bread holds together but still looks rustic.
4. Make the cream cheese filling:
In a small bowl, stir together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spoon about 1½ tsp into the center of each bread cup.
5. Bake until golden:
Bake for 20–24 minutes, or until the edges are deeply golden and lightly crisp while the centers look softly set and no longer wet. The tops should feel lightly firm with a custardy middle.
6. Cool slightly and add berries:
Let the French toast cups cool in the pan for 5–7 minutes so they can set and release more easily. Carefully remove, then top with fresh raspberries and blueberries.
7. Finish and serve:
Lightly dust with powdered sugar just before serving. Enjoy warm as-is, or add a very light drizzle of warm maple syrup if desired for extra cozy brunch flavor without overpowering the berries and cream cheese.
Helpful Tips to Perfect This Recipe
- Slightly stale brioche works best: Day-old brioche absorbs the custard beautifully while still keeping those crisp, bakery-style edges. Fresh bread works too, but avoid over-soaking.
- Don’t overfill the muffin cups: Leave a small center well for the cream cheese filling. This helps the cups bake evenly and keeps that pretty bakery-style shape.
- Add the berries after baking: Fresh raspberries and blueberries stay brighter, juicier, and more beautiful when added at the end instead of baking into the cups.
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