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Berry French Toast Cups

Make healthy and light vegan Berry French Toast Cups for a summery gluten-free breakfast that's sweet and easy to make for a crowd. 

Who doesn't love french toast? It's custardy in the center, crisp on the edges and always best doused in pure maple syrup. But the only downside of this special breakfast is that someone has to stand at the stove to soak, sear and flip all of the pieces of toast while everyone else gets to dig in.

That's why I started making french toast cups. You get the same creamy, sweet and toasty textures and flavors of fresh-off-the-skillet French toast, but it's so much easier. These adorable berry french toast cups are baked in a muffin tin for easy prep, cooking and clean-up.

overhead shot of Little Northern Bakehouse Gluten-Free Bread

Our Favorite Gluten-Free Bread

We've talked about them many times before, but when it comes to making anything with bread, we always use Little Northern Bakehouse!

We love their entire range of gluten-free baked goods, but their bread is my particular fave.

For this recipe, I recommended either their:

Really any of their breads will work, but these two are my particular faves! And if you can't find them at your local grocery store, their whole grain wide slice is available on the Oven Door and ships nationwide!

collage of the steps to make french toast muffins in a mixing bowl with gluten free bread

How to Make Vegan Berry French Toast Cups

Not only is this an easy recipe to prep ahead of time if you're serving breakfast or brunch for a party, but it's also fully vegan, gluten-free and can be made nut-free.

muffin pan filled with baked french toast and fresh berries

Ingredient Notes

Here's what you need for these french toast muffins:

  • Whole grain bread. I use the gluten-free wide slice bread from Little Northern Bakehouse. It's cut nice and thick, which is perfect for french toast. the fluffy bread can absorb more of the sweet liquid. The result is french toast cups that are crisp on the edges and soft and spongy in the center.
  • Almond milk. For nut-free french toast, use oat or soy milk.
  • Flax eggs. See how to make flax eggs with my comprehensive guide.
  • Maple syrup. You can also use honey (if not vegan) or another sweetener of choice.
  • Jam. I like to use blueberry or raspberry jam, but any fruit will work!
  • Cinnamon. For a dash of spice and warmth.
  • Blueberries and raspberries. You can use fresh or frozen berries for these muffins. If you can't find both, you can also use blackberries or chopped strawberries.

wire rack wth french toast cups and fresh berries on top

Make-Ahead French Toast Idea

This is a great french toast recipe for meal prep too. You can store berry french toast cups in an airtight container in the fridge for up to four days. To reheat, pop them into the microwave for 30 seconds to 1 minute.

You can freeze the muffins for up to three months. To reheat, use a 350°F oven or the microwave until hot.

three french toast muffins stacked with syrup pouring over

Serving Suggestions

I like to add a drizzle of pure maple syrup on the hot-out-of-the-oven muffins for extra sweetness. You can also make a simple glaze. For a bit of a kick, use this coffee glaze recipe. Or try this Lime-Coconut Butter Glaze.

berry french toast muffin that's cut in half on two plates

More Gluten-Free Breakfast Ideas

If you make these Berry French Toast Cups, be sure to let me know what you think with a comment below!

Berry French Toast Cups

4.9 from 15 votes
These berry french toast cups are an easy gluten-free and vegan breakfast recipe wth fresh fruit and jam.
author: Alyssa
yield: 12 cups
pouring glaze over a berry french toast cup on a plate
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 1 loaf Little Northern Bakehouse Whole Grain Wide Slice bread
  • 1 cup almond milk
  • 2 flax eggs
  • 2 tbsp maple syrup
  • 1/4 cup jam (berry of choice – I like blueberry or raspberries)
  • 1 tsp cinnamon
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries


  • Chop the bread into cubes and add to a bowl.
  • Beat together the milk, eggs, syrup, jam and cinnamon. Pour over the bread cubes, add the berries and fold together. Fill 12 muffin tins with the cubes, piling them high!
  • Bake at 350ºF for 35 minutes. Remove and serve with maple syrup!


Serving: 1cup | Calories: 193kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 257mg | Potassium: 192mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg
cuisine: American
course: Breakfast

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This post is brought to you in partnership with Little Northern Bakehouse. All opinions are my own. Thank you for supporting the companies that support SQ!

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