I created these Mini Apple Pie French Toast Cups when I wanted to blend the coziness of apple pie with the richness of French toast—all in a bite-sized, handheld format. With buttery bread, warm spiced apples, and a soft custard base, each cup is a personal-sized comfort treat.

Mini Apple Pie French Toast Cups

Why I’ll Love This Recipe

I love that this recipe transforms simple ingredients into something so warm and nostalgic. The apple filling is like pie—sweet, tart, and spiced—while the custard-soaked bread gives that unmistakable French toast texture. It’s perfect for brunch, dessert, or a cozy breakfast-for-dinner moment.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these ingredients to make the mini cups:

4 large eggs
1 cup whole milk
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp nutmeg
8 slices brioche or challah bread
2 apples (Granny Smith or Honeycrisp), peeled, cored, diced
¼ cup brown sugar
1 tbsp lemon juice
1 tbsp all-purpose flour
1 tsp ground cinnamon (for filling)
½ cup chopped pecans or walnuts (optional)
Butter (for greasing muffin tin)
Optional toppings: whipped cream, vanilla ice cream, powdered sugar

directions

I preheat the oven to 350 °F (175 °C) and grease a muffin tin with butter.
I flatten the bread slices and cut each into four squares, then gently press them into the muffin cups to create a shell.
In a bowl, I whisk the eggs, milk, vanilla, cinnamon, and nutmeg to form the custard base.
Separately, I toss the diced apples with brown sugar, lemon juice, flour, and cinnamon—plus nuts if I’m using them.
I fill each bread cup with a spoonful of apple mixture, pressing lightly, then pour in the custard until nearly full.
I bake the cups for 20–25 minutes until the tops are golden and the custard has set.
I let them cool slightly, then gently lift them out and serve warm. For extra flair, I top with whipped cream, ice cream, or a dusting of powdered sugar.

Servings and timing

Servings: Makes about 12 mini cups
Prep time: ~20 minutes
Total time: ~50 minutes

Variations

I like making these gluten-free by using gluten-free brioche or sandwich bread. To make them dairy-free, I swap in almond or oat milk and use plant-based butter. A drizzle of caramel sauce or a sprinkle of streusel topping takes them into full dessert territory.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 300 °F oven or give them 20–30 seconds in the microwave—they hold their texture best when oven-warmed.

FAQs

Can I make these ahead of time?

Yes—I prepare the cups and store them in the fridge overnight, then bake them fresh in the morning.

What kind of apples work best?

I prefer Granny Smith for a tart bite or Honeycrisp for a sweeter, juicy filling.

Can I freeze them?

I can freeze them after baking. I let them cool completely, then freeze in a single layer before storing in a bag. I reheat in the oven for best results.

Can I use a mini muffin tin instead?

Yes—I just cut smaller bread pieces and reduce the bake time by 5–10 minutes, checking for doneness early.

What bread is best for these cups?

Brioche or challah gives the best flavor and texture—they soak up custard well and stay soft yet structured.

Conclusion

These Mini Apple Pie French Toast Cups are my go-to when I want something cozy, shareable, and a little bit nostalgic. They’re easy to customize, impressive on the table, and always a hit. Let me know if you’d like to add a crumb topping or create a savory version—I’d be happy to help!