Last updated: October 2023

Use leftover PB&J crust for this easy breakfast recipe!

Whenever I make homemade uncrustables or just sandwiches where I have crust leftover, leftover bread gets stored in the fridge to re-purpose in another recipe. In this case, that recipe is Mini French Toast cups and they are TOO GOOD. Just toss a few ingredients together in a mini muffin pan and they turn into the most delicious mini French toast cups for breakfast!

By the way, this recipe is even better when the crust has a little leftover PB&J on it — trust me. Next time you have leftover sandwich bread or crust, save that bread in the fridge or freezer to make this recipe! I hope you’ll love it as much as we do.

Check out my insta reel on this recipe to see this recipe in action!

INGREDIENTS

• 3/4 cup milk of choice

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 2 cups of cubed sandwich crust or cubed bread

• Blueberries and strawberries (optional)

DIRECTIONS

• Preheat oven to 350F

• Cut sandwich bread into small cubes (I like to cut using kitchen scissors to make things easier)

• Whisk together eggs, milk, cinnamon, and vanilla in small bowl

• Add cubed bread to muffin pan cups (see notes on non-stick spray) followed by about 2 tbsp of French toast mixture for each cup

• Add fruit like blueberries or finely diced strawberries into each cup

• Bake for 15-18 minutes until golden (see note on toothpick test)

• Let cool and enjoy!

• Serve with maple syrup for dipping and added sweetness.

NOTES

• These can be frozen for up to 3 months in a well-sealed, air-tight container. To use them from the freezer, thaw in fridge overnight or microwave per your appliance's directions.

• Store in fridge for up to 3 days in air-tight container as well. I recommend slightly warming them before serving.

• If you're using a silicone muffin pan, there's no need to spray with non-stick spray before pouring the batter in. They will pop right out.

• If you're using a non-stick pan, spray first with a non-stick cooking spray before pouring in the batter and baking.

• Another note on silicone muffin pans -- if you wash them with a scented dish soap, they tend to hold the scent of the soap and it definitely comes out in the food you bake. I recommend using a non-scented dish soap to clean and placing in boiled water to de-sterilize before using again.

• When making baked goods, I like to use the "toothpick test" to check if the item is done before removing from the oven. Insert a toothpick into the center of the baked good and remove it. You want this to come out clean (no liquid batter), indicating that the baked item is fully set and there's no excess moisture in the item.

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