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Croissant French Toast Cups

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These croissant french toast cups are the perfect combination of sweet and savory!

Croissant French Toast Cups

Croissant French Toast Cups


With Easter and Mother’s Day around the corner, I really have breakfast and brunch recipes on the brain today. These croissant french toast cups needed to make it in the rotation. These delicious little cups are lined with a piece of savory deli ham and then piled high with a super addicting french toast mixture where buttery croissants are the store. 40 minutes and a handful of ingredients, most of which I’m sure you can find in your pantry, and you have these perfect little cups.

Croissant French Toast Cups

What will I need to make these croissant french toast cups (see recipe below for entire ingredient list)?

6 slices black forest deli ham

2 large eggs

2/3 cup heavy cream

1/4 cup granulated sugar

1 tsp vanilla extract

1 pinch salt

1/2 tsp ground cinnamon

3 cups torn croissant pieces from about 2-3 medium-sized croissants

1 tbsp coarse sugar or turbinado sugar

serve with: berries, whipped cream, maple syrup

Croissant French Toast Cups

Croissant French Toast Cups

Croissant French Toast Cups

My cups came out super runny with the egg mixture? What happened?

This is a super common mistake. When you are spooning your french toast mixture into your prepared cups, be sure to use a slotted spoon, and really try to get rid of any excess liquid. If you don’t, you may end up with a little egg with your french toast. If you do run into this issue, I would just bake these off a little bit longer so that egg mixture cooks through completely.

Croissant French Toast Cups


Croissant French Toast Cups

How long should I allow the french toast mixture to rest?

I think that 15-20 minutes is plenty of time to allow the croissants to soak up the egg, but you can certainly let it soak for longer in the fridge. I would say to not push it much past an hour or you might find that your croissants really start to fall apart.

What do you recommend serving these cups with?

I love to serve these cups with fresh berries, whipped cream, and some maple syrup, but you do you! Bananas would be a great addition, and I lot the idea of a side of bacon.

Are you looking for more great breakfast and brunch recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite breakfast recipes!

Croissant French Toast Cups

Croissant French Toast Cups

Servings:

6 cups

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes

Ingredients
  

  • 6 slices black forest deli ham patted dry
  • 2 large eggs
  • 2/3 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 tsp ground cinnamon
  • 3 cups torn croissant pieces from about 2-3 medium-sized croissants
  • 1 tbsp coarse sugar or turbinado sugar
  • serve with: berries, whipped cream, maple syrup

Instructions
 

  • Preheat the oven to 400 degrees F, and spray a muffin tin with nonstick spray. You will only be using 6 of the muffin molds.
  • Place a slice of ham into each cup, pressing to fit along the shape of the muffin tin mold.
  • Whisk together the eggs, heavy cream, sugar, vanilla extract, salt, and ground cinnamon in a large bowl until thoroughly combined. Add the torn pieces of croissant to the bowl. Stir until evenly coats. Let the croissants soak up the wet mixture for about 15-20 minutes.
  • Evenly spoon the ham cups with the croissant mixture. Use a slotted spoon for this step so that you don't spoon any unnecessary excess egg mixture. Sprinkle the coarse sugar on top.
  • Bake the cups for about 15-20 minutes or until brown and crispy. Serve immediately with fresh berries, whipped cream, maple syrup, or whatever your heart desires!

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Croissant French Toast Cups

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Justine

Justine

I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.

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