Community recipe
Mushroom-Cheddar Savory French Toast Cups
Crisp-edged sourdough cups with tender mushroom, cheddar, and a soft, savory egg center. A make-at-home brunch favorite baked in a muffin tin for easy serving.
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tsp unsalted butter
- 200 g sourdough bread, cut into 1-inch cubes
- 1 tsp olive oil
- 225 g cremini mushrooms, wiped clean and sliced
- 1 shallot, peeled and finely chopped
- 1 tbsp olive oil
- 0.25 tsp fine salt
- 4 eggs
- 0.5 cup whole milk
- 0.25 tsp fine salt
- 0.25 tsp ground black pepper
- 0.5 cup shredded sharp cheddar cheese
- 2 tbsp fresh chives, washed, dried, and finely chopped
Make it
Instructions
- 01
Heat the oven and grease the pan
Set a rack in the center of the oven and preheat to 375°F (190°C). Rub 1 tsp unsalted butter over 8 wells of a standard 12-well muffin pan, coating the bottoms and sides all the way to the rim. Set the pan aside. | Why: Thoroughly greased wells let the finished cups release without tearing.
- 02
Toast the bread
Cut 200 g sourdough bread into roughly 1-inch cubes. Spread on a rimmed baking sheet and toss with 1 tsp olive oil until lightly coated. Once the oven reaches 375°F (190°C), bake for 8 minutes, turning halfway through, until the edges feel dry and lightly crisp. Remove the sheet and leave the oven on; let the cubes cool on the sheet for 3 minutes. | Why: Light toasting keeps the bread from becoming soggy when it absorbs the custard.
- 03
Brown the mushrooms and shallot
Wipe 225 g cremini mushrooms clean with a damp towel and slice them. Peel and finely chop 1 shallot. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the mushrooms and shallot with 1/4 tsp fine salt; cook for 7–9 minutes, stirring occasionally, until the pan is dry and the mushrooms are browned. Remove from the heat and let cool for 2 minutes. | Why: Evaporating the mushrooms' moisture concentrates their flavor and prevents watery cups.
- 04
Mix the custard and fill the cups
Crack 4 eggs into a large bowl. Add 1/2 cup whole milk, 1/4 tsp fine salt, and 1/4 tsp ground black pepper; whisk until evenly blended. Stir in the toasted bread, browned mushroom mixture, and 1/2 cup shredded sharp cheddar cheese. Leave for 5 minutes, stirring once, until the bread has absorbed most of the liquid. Divide evenly among the 8 greased muffin wells, gently pressing the mixture down; keep the wells no more than three-quarters full. | Why: A brief soak gives the centers a tender texture, while leaving headroom allows them to puff.
- 05
Bake until puffed and golden
Place the filled, greased muffin pan on the center oven rack. Bake at 375°F (190°C) for 20–23 minutes, until the tops are golden and puffed, the centers no longer look wet, and an instant-read thermometer inserted into a center registers at least 160°F (71°C). Remove the pan and let the cups rest in their wells for 5 minutes. | Why: Baking sets the egg safely; the short rest firms the cups for easy removal.
- 06
Garnish and serve
Wash and dry 2 tbsp fresh chives, then finely chop them. Run a thin spatula around each cup, lift out, scatter the chives over the tops, and serve warm, 2 cups per person. | Why: Fresh chives add a bright finish to the rich, savory filling.
