Individual servings of french toast are an easy make-ahead breakfast, and this recipe can easily be doubled to feed a crowd!
Make-ahead breakfasts are my jam. And we aren’t talking jam on toast.
And with my ever-professing love of cheese, that’s sayin’ somethin’.
Holiday visits are the perfect reason to break out the casserole dishes, the mini cocottes and even those mismatched, odd-ball ramekins rattling around in your cabinets to create individual breakfasts you can make the night before, then pop them in the oven.
This 5-ingredient breakfast is the perfect way to ease into your day.
About the Recipe
This is a small batch recipe for 3-4 individual servings that I make in cute mini-cocottes like these. If you’re looking to make this recipe in a 9 X 13 casserole dish, triple the recipe to make a breakfast for more or follow the proportions of this baked french toast recipe.
I was inspired to make these individual french toasts when I saw a cinnamon raisin bread loaf on sale at the grocery store. A day old bread always makes great next day baked french toast because it stands up to the egg soak to create a creamy custard bread bite.
Choose a bread that is already flavored with spices and dried fruit like raisins, cranberries and even apples. The fruit will reconstitute as the bread soaks in the egg mix and makes it a super simple
With just 4 additional ingredients, this is a super easy recipe that’s full of flavor to pull out of your recipe hat because you should have most everything else on hand.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats.
Cinnamon Raisin Baked French Toast Cups
- 5 slices cinnamon raisin bread
- 2 eggs
- 1 1/2 cup half and half
- 1 teaspoons pumpkin pie spice
- 1 tablespoons brown sugar
- 1 tablespoon butter
- Chop the bread slices into 1/2-inch cubes. Place cubes in a large bowl.
- Mix the eggs, half and half, pumpkin pie spice and brown sugar in a medium bowl or 4 cup glass mixing cup. Pour over the bread cubes and let soak for about 15 minutes or until all of the egg has absorbed into the bread cubes.
- Butter 4-5 small baking crocks, cocottes or ramekins. Divide the mixture in between the crocks. You can cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F. Bake for 20-22 minutes or until the tops are lightly browned and the french toast cups are cooked through.
Make More Make-Ahead Breakfasts
Savor the extra time you’ll save in the morning after spending just a few minutes more in the evening for make ahead breakfasts to make happy troops.
20 Make Ahead Holiday Breakfasts
These recipes require all of the prep the night before, so all you have to do in the AM is turn on your oven and enjoy the magic of Christmas.
Ham and Cheese Baked Egg Casserole: We have this EVERY Christmas morning.
Sausage and Egg French Toast Cups: Sausage adds an extra savory bite to each cup.
Ham and Cheese Baked Egg Cups: These are perfect for grab and go breakfasts or even for individual portions for brunch.
Coconut Baked French Toast With Oatmeal Crumble: This thing is decadent, and brims with my favorite coconut flavor.
Banana and Chocolate Chip Baked French Toast: This recipe is on repeat request from Smudge and her friends and is the recipe that crowned me, “the best cook of all the moms”.
Thanks for stopping by and please, get into the kitchen and cook something good.
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