Making a big batch of French toast on weekend mornings is one of my favorite things to do. But, warm weather has meant busier times and these days fancy brunches just aren’t an option.
Or so I thought! This simple (and completely delicious) French Toast in a Mug couldn’t be easier to make. They’re similar in flavor to bread pudding, with a light, eggy texture. If you’ve been on the lookout for a super simple Mother’s Day breakfast recipe, this is definitely it.
A note on cooking methods — they can be microwaved for instant readiness or baked for 8 minutes. Because the baked French toast stays soft in the middle with crispy edges on the top, it’s my preferred way to cook. When using a microwave, you’ll want to cook in 20-second bursts for a total of 1 minute, and then continue cooking, checking every 10 seconds until the egg is set, but the bread still has a bit of spring to it.
French Toast in a Mug
Makes: 2 servings
- Butter for greasing mugs
- 1/3 cup milk
- 1 extra large egg, lightly beaten
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 3 cups cubed, crustless bread
- Fruit, sliced
- Maple syrup
- If using oven method, preheat oven to 350 F. Butter 2 oven-proof or microwave-proof mugs and set aside.
- In a small bowl, beat the milk into the eggs. Add sugar, cinnamon, and salt. Fold in bread cubes. Spoon bread cubes into mugs.
- To cook in microwave: cook in 20-second bursts for 1 minute, then cook in 10-second busts, checking each time, until egg is set but bread is springy to the touch.
- To cook in oven: slide mugs into hot oven and cook 7-9 minutes, or until top edges are light golden brown and the bread is springy to the touch.
- Serve with sliced fruit and a drizzle of maple syrup.