Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.
If you enjoy the taste of French toast, then I am confident you will also enjoy these blueberry French toast cups! This version of the classic uses overnight-soaked bread cubes in an egg mixture (with lemon zest, maple syrup, cinnamon and vanilla).
With this overnight refrigeration, the bread cubes really soak up some flavor before being cooked in an air fryer OR in a traditional oven. So… yes, you will need to make this recipe up the night BEFORE you want to enjoy it, but the prep time is minimal!
Then, when you wake up the next morning, all you have to do is cook it! BOOM. A wonderful “mini” French toast breakfast for two awaits, filled with juicy blueberries, and served with your choice of powdered sugar and/or maple syrup.
I created this dish after experimenting with (and being inspired by) my recipes for classic French toast and Blueberry and Cream-Cheese Stuffed French Toast. Then I adapted the recipe I came up with, to allow it to be cooked in an oven OR an air fryer.
It turns out like a cute individual serving of French toast “casserole”, and it sure is yummy. Here’s how to make this dish for two:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Preparing The Ingredients
The first thing you will need to do is prepare the ingredients for their overnight “soak”. Generously butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, which is about 4½ wide by 2″ tall.
Cut some (one to two day old- i.e. “stale”) French bread into bite-sized pieces, leaving the crusts ON the bread. Divide the cubes of bread between the 2 ramekins, and then evenly divide and add the fresh blueberries to each dish.
IMPORTANT: The reason for using stale, or one or two day-old bread is that it has hardened somewhat, which will allow it to soak in an egg mixture overnight without it becoming so soggy (as with fresh bread) that it falls apart into MUSH.
Prepare The Egg Mixture
In a medium bowl, place the eggs, vanilla, milk, maple syrup, cinnamon, and lemon zest. Whisk together (with fork or wire whisk) until well blended.
Pour the egg mixture into the ramekins, evenly dividing between the two dishes. The mixture should come to almost the top of the ramekins.
Let Rest Overnight In Refrigerator
Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You will want as many of the bread cubes covered with the liquid as possible.
Cover the ramekins with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up a lot of the egg mixture overnight.
Remove the ramekins from the fridge about 15 minutes to take some of the chill off before cooking. Remove plastic wrap, and press the bread cubes back down into any remaining liquid.
Cooking Blueberry French Toast Cups In An Air Fryer OR Oven
Now you’re ready to cook the blueberry French toast cups! They can be cooked in an air fryer, or in a traditional oven. My photos reflect the air fryer version. Here is how to cook the French toast cups, using either method:
To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both of the ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°A, and cook for 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.
IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on your blueberry French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.
To Cook In An Oven: Preheat oven to 375°F. Bake both of the ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.
Serving Blueberry French Toast Cups
Once the blueberry French toast cups are finished cooking (either method), transfer the ramekins to a wire rack to cool. Sift powdered sugar over the top of each ramekin before serving.
We think they taste best when they have had time to cool a bit, and like to eat them while still warm, but not blazing hot!
My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.
Then I place the French toast cup on a plate, and add maple syrup! YUMMO. Both ways to serve it are shown below.
Here’s a peek at the inside of one of the blueberry French toast cups, before I devoured it. The inside was cooked all the way through, and there were an abundance of juicy, warm blueberries. This was a wonderful breakfast treat we both enjoyed.
I hope you have the opportunity to try this recipe. All you have to remember is to prepare it the evening before you want to enjoy it.
A little bit of pre-planning never hurts, and then all you have to do in the morning is cook it and enjoy it! Thanks for stopping by. Take care and have a wonderful day.
Looking For More BREAKFAST Recipes?
You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety, including:
- Lemon Ricotta Pancakes
- Chocolate Chip Muffins
- Cranberry Orange Scones
- Blackberry French Toast Cups
- Apple Pecan French Toast Cups
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.
- 2 teaspoons butter , softened (to butter ramekins)
- 2 cups stale Italian bread , cut into bite sized cubes
- 3 large eggs
- 1 cup milk
- 2 Tablespoons maple syrup , can substitute pancake syrup if necessary
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ lemon (zest from) , only use the lemon zest
- ½ cup fresh blueberries
- powdered sugar and maple syrup , as desired for serving
Generously butter bottom/sides of 2 oven-safe ramekins. Cut 1-2 day-old french bread into bite-sized pieces, leaving crusts ON. Divide bread cubes between 2 ramekins; then add blueberries.
In a medium bowl, whisk eggs, vanilla, milk, maple syrup, cinnamon and lemon zest until mixed well. Pour egg mixture evenly into ramekins, dividing between both. Mixture should come to almost the top of dish. Use a spoon/fork to lightly press the bread cubes down into egg mixture to cover as much of the bread cubes as possible.
Cover ramekins with plastic wrap. Chill in refrigerator overnight (at least 6 hours). Remove from fridge for 10-15 minutes before cooking, to take some chill off. Remove plastic wrap. Press bread cubes back down into any remaining liquid.
To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes; reduce temperature to 250°F, Cook 3 more minutes, or until a toothpick inserted into the middle comes out free of "batter". They should be nicely browned on top.
IMPORTANT: Since air fryer AND oven temps can vary, be sure to check on your French toast cups occasionally, so they do not undercook OR overcook.
To Cook In An Oven: Preheat oven to 375°F. Bake both ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of "batter". The French toast cups should be nicely browned on top.
Transfer ramekins to a wire rack to cool for 10-12 minutes. Sift powdered sugar over the top before serving. Serve with maple syrup, if desired.
NOTE: Caloric calculation does not include powdered sugar or maple syrup, which are optional and used for serving.
Here’s one more to pin on your Pinterest boards!