Skip to Content
Menu

Boozy French Toast Cups

  • Save Recipe
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Our grown-up French toast is made with amaretto-infused French baguettes and baked in muffin tins.
By Angie McGowan
Updated May 24, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 6 eggs
  • 1 cup milk
  • 3 tablespoons amaretto
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 loaf day-old French bread baguette, cut into 1/2-inch slices
  • 1 tablespoon ground cinnamon
  • 1/4 cup sliced almonds
  • Maple syrup, warmed
  • Fresh strawberries, if desired

Steps

  • 1
    In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
  • 2
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
  • 3
    Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Change up the flavor of these French toast cups by using any other type of liqueur you have on hand, such as raspberry, orange or strawberry.
  • tip 2
    This recipe can also be baked as a casserole in an 8- or 9-inch square pan.
  • tip 3
    Add even more almond goodness by sprinkling sliced almonds between the bread layers too.
  • tip 4
    Serve the French toast with your favorite seasonal fresh fruit.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved