Croissant French Toast Cups

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Take brunch to the next level with Croissant French Toast Cups. They bake in the oven so less hands-on time in the kitchen and more fun with your guests. A total win-win.

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Overhead view of two  croissant french toast cups on a plate with a blue rim.

Croissant French Toast Cups Ingredients

These delicious breakfast cups are made from flaky, buttery croissants, soaked in a sweet and savory egg mixture, and baked to perfection in a muffin tin. They are easy to make and can be customized to your liking with a variety of toppings and flavors.

We love French toast. It’s a popular weekend breakfast in our house. I’ve seen French toast made with croissants but never made it myself. What I don’t love about making French toast is either trying to keep it warm or risking everyone eating before I get to the table. These bake in the oven, and are done at the same time and let everyone eats together.

French toast is a popular special occasion breakfast. In addition to these croissant French toast cups, we make strawberry chocolate French toast and this French toast bake, which is especially perfect when company comes to visit.

A whole croissant on a cutting board with cut up croissant and a serrated knife next to it.

This recipe makes six but it’s easily doubled for more servings. I usually by a large package of croissants at Sam’s Club. That’s an economical way to get a larger number.

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Ingredients for Croissant French toast cups.

I mixed the brown sugar into the eggs so it would be distributed evenly through the French toast cup. I could have put it on top but it would have competed with the cinnamon sugar and ultimately the delicious maple glaze, which also has brown sugar in it.

Croissant French toast cups hot from the oven.

When they come out of the oven they are on the puffy side. They will settle a bit and hold the buttery maple drizzle in little crevices and pockets.

Don’t skip the syrup drizzle. Could you use just warm, plain maple syrup? Sure but taking the time to make the buttery version is so worth it!

If there is a nut allergy, you can certainly leave them off for that guest or omit that step altogether. The cinnamon sugar on top adds a little crunch, an idea I got from my Mom.

Croissant French toast comes together quickly giving you time to spend with guests while it bakes.

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Croissant French Toast Cups

Are you tired of the same old boring breakfast routine? Look no further than croissant French toast cups, the ultimate breakfast treat that will leave your taste buds wanting more.
4.95 from 17 votes
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 6


Croissant French Toast Cups

  • 2 large croissants cut into 1-inch cubes
  • 4 large eggs
  • cup milk
  • 2 tablespoons brown sugar
  • 1 tablespoon flour
  • 6 teaspoons chopped pecans

Syrup Topping

  • cup packed Dixie Crystals brown sugar
  • ¼ cup Cabot butter melted
  • ¼ cup pure maple syrup

Cinnamon Sugar


  • In a small bowl combine the ingredients for the cinnamon sugar. Set aside.
  • Preheat oven to 350 degrees F. Coat a 6-cup muffin pan with cooking spray. Divide the croissant cubes among the muffin cups, pressing down.
  • In a medium bowl whisk eggs, milk and 2 tablespoons brown sugar together. Carefully pour over cubed croissants, trying not to spill the egg mixture. Gently press croissants into egg mixture to soak bread. Sprinkle each muffin cup with cinnamon sugar and sprinkle with a teaspoon of chopped pecans.
  • Bake, uncovered for 35 minutes, until they are puffy and a knife inserted in the center comes out clean. Let stand 10 minutes.
  • In the meantime, combine the 1/3 cup brown sugar, melted Cabot butter, and maple syrup in a small saucepan. Bring to a gentle boil over medium-low heat. Cook, stirring until the sugar is dissolved. Remove the croissant French toast cups from the muffin pan and serve drizzled with warm sauce.

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4.95 from 17 votes (17 ratings without comment)

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