Baked Blueberry Coconut French Toast Cups

Custardy blueberry French toast with a hint of coconut baked in cupcake liners for easy to eat individual servings. These baked blueberry coconut French toast cups are delicious and perfect for breakfast.

I’ve been on a breakfast hype lately. So today, I want to share with you yet another super easy recipe for French toast.

Usually, French toast is one of those dishes that you have to sit down at the table to eat with a fork and knife.

But my life is way too busy and chaotic for that. At least, most weekdays. Weekends are a completely different story. =)

Since I’m always on the go in the morning, like most people, I want something super easy to take along with me. So I made these French toast cups.

These Baked Blueberry Coconut French toast cups are custardy with sweet bursting blueberries and just a hint of coconut. It’s simple to make and can easily be stored in the fridge for a few days. Then, whenever you want one for breakfast, you can quickly warm them up. And if you’re feeling like an even more authentic breakfast, you can always pour on the maple syrup. Because breakfast = maple syrup in my world.

These French toast cups are made with ingredients you can probably find in your kitchen or pantry. Especially when you have a lot of bread that you don’t know what to do with. You toast the slices of bread and then tear them into bite size pieces to make these French toast cups. Simple and delicious. What more can you ask for in a breakfast, right?

But breakfast isn’t complete without a drink. At least, not for me.

I love pairing these French toast cups with the new Naked Cold Pressed Juice. I’m actually obsessed with these cold pressed juices because they’re made of high quality fruits and vegetables. They also have no added sugar, no preservatives, and are verified by the Non GMO project. So I know exactly what I’m drinking.

There are five different flavors: Bright Greens, Hearty Greens, Lively Carrot, Bold Beet, and Cool Pineapple.

I love all of the flavors. Depending on my mood, I’ll choose a different one to take with me. The Cool Pineapple, a great source of Vitamin C, is perfect when I’m craving something sweet and tart and fruity. And the one I like best when pairing with these baked blueberry coconut French toast cups. The bottles are small so it’s easy to bring on the go too.

Have you tried the new Naked Cold Pressed Juice?

You can currently find these drinks only in West Coast stores but they’re coming soon nationwide. =)

To make these French toast cups, preheat the oven to 350F. Line a muffin tin with 7-8 cupcake liners. Set aside for now.

In a medium sized mixing bowl, tear up toasted bread into bite size pieces.

In a smaller bowl, mix together beatened eggs, almond milk, granulated sugar, blueberries, and coconut milk.

Pour the wet ingredients over the bread. Make sure all the bread pieces are coated in the egg mixture.

Divide the bread mixture into 7-8 cupcake liners.

Bake the French toast cups for about 23-26 minutes until the center is custardy and not mushy. If the center is still too moist, you can bake for an extra minute or two.

Serve the Baked Blueberry Coconut French Toast warm.

Enjoy!

Baked Blueberry Coconut French Toast Cups

 

Print

Prep time

13 mins

Cook time

25 mins

Total time

38 mins

 

Custardy blueberry French toast with a hint of coconut baked in cupcake liners for easy to eat individual servings. These baked blueberry French toast cups are delicious and perfect for breakfast.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 7-8 servings

Ingredients

• 6 slices of bread, toasted and torn into bite size pieces
• 2 large eggs, beaten
• 1 cup almond milk (or soymilk or regular milk)
• ¼ cup granulated sugar
• ½ cup blueberries, fresh or frozen
• 2 tablespoon coconut milk

Directions:

1. Preheat the oven to 350F. Line a muffin tin with 7-8 cupcake liners. Set aside for now.
2. In a medium sized mixing bowl, tear up toasted bread into bite size pieces.
3. In a small bowl, beat the eggs and then add the almond milk, granulated sugar, and coconut milk. Mix until evenly incorporated.
4. Pour the wet ingredients over the bread. Make sure all the bread pieces are coated in the egg mixture. Add the blueberries and fold them in.
5. Divide the bread mixture into 7-8 cupcake liners.
6. Bake the French toast cups for about 23-26 minutes until the center becomes custardy. The liquid will have evaporated. Otherwise, the French toast will be too soggy and wet. If the French toast cups appear undercooked, bake for an additional minute or two.
7. Serve the Baked Blueberry Coconut French Toast warm.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.