Why I Love This Recipe

These High Protein French Toast Cups make breakfast feel a little more special without adding any extra work. Soft cubes of brioche soak up a cinnamon maple custard, then bake into fluffy cups with perfectly golden edges. They’re easy to portion, simple to meal prep, and much more convenient than standing at the stove flipping slices of French toast. I love that they’re high in protein, filling enough to keep me satisfied, and just as delicious topped with fresh fruit, maple syrup, or a light dusting of powdered sugar. They taste like something you’d order at brunch but are easy enough to make for busy weekday mornings.

Enjoying The Leftovers

These French toast cups were made for meal prep. Enjoy them straight from the fridge, warm them up before heading out the door, or pack a couple for an easy breakfast on busy mornings. They’re delicious with fresh berries, yogurt, or a drizzle of maple syrup.

Storing

Store the French toast cups in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating, or warm them straight from frozen.

Reheating

Microwave for 20-30 seconds until warm, or reheat in a 325°F oven or air fryer for a few minutes to crisp the edges while keeping the centers soft.

French toast cups with powered sugar sprinkled on top sitting on a cutting board.
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High Protein French Toast Cups

These High Protein French Toast Cups turn classic French toast into an easy grab-and-go breakfast. Made with brioche, eggs, Fairlife milk, maple syrup, and cinnamon, they're soft, fluffy, packed with protein, and perfect for meal prep, brunch, or busy weekday mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 12 cups

Ingredients

  • 10 pieces of brioche or thick bread, cut into 1-inch cubes
  • 5 large eggs
  • 1 cup Fairlife whole milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Spray oil
Optional toppings
  • Maple syrup
  • Butter
  • Dusting of powdered sugar
  • Fresh fruit
US – M

Instructions

  • Preheat your oven to 350℉ and grease a 12-cup muffin tin with spray oil.
  • In a medium bowl, whisk together the eggs, Fairlife milk, maple syrup, vanilla, cinnamon, and salt until smooth.
  • Take your bread pieces and lightly press or smash them into each muffin cup to form a “nest” or cup shape. It’s okay if they overlap and don’t look perfect!
  • Pour the egg mixture into the center of each bread cup until it’s mostly filled but not overflowing. The bread will soak up some of the mixture so you may need to go back and add a little more!
  • Let the cups sit for about 3-5 minutes before baking so the bottom layer absorbs some custard (this helps it stay moist without the top getting soggy).
  • Bake for 30-35 minutes, or until the edges are golden and crisp and the centers are set.
  • Cool for a few minutes, then carefully lift them out. Serve warm with maple syrup, fruit, or a dusting of powdered sugar!

Equipment

muffin pan
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 140kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Fiber: 0.1g