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How to Make French Toast for a Crowd

Posted by on March 1 2011 in Breakfast, Desserts, Featured

You really shouldn’t be surprised that I have another breakfast dessert. After all breakfast is the meal of champions right? Following that logic I’ve whipped up a sweet hand-to-mouth breakfast exercise that will build your biceps and get your day started right with some sweet goodness.

But let’s clear something up first — that’s no muffin. That, my culinary enthusiast, is an Apple Walnut French Toast served in a cupcake liner with a walnut and graham cracker streusel.

My idea was to make French toast for a large group without running two or three pans and trying to time it so everyone is served in unison. Now of course you can opt for a large French toast casserole, but the problem I have with those is the center is always soggy — and well, that’s no good. So I decided to scale things down for more even baking.

Result: Loveliness between the pleats. (I know — it’s a recurring theme for me). No soggy mess and pretty much no leftovers.

Small note – Almost any bread will do for this recipe. You can use a plain loaf like an Italian or French bread type or a flavored one like I did. For this recipe I used an Apple Walnut bread from one of my favorite local bakeries. Alternatively, if you use plain bread, a quick flavor adjustment can be made by using a flavored dairy creamer instead of regular milk or cream.

Apple Walnut French Toast

6 cups of cubed bread,  ½ inch in size

5 large eggs

1/4 cup milk

1/2 cup Cinnamon Vanilla flavored 100% dairy creamer *

1 tablespoon brown sugar

2 tablespoons sugar

1 tablespoon vanilla

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 cup Walnut Graham Cracker Streusel (recipe to follow)


Cube bread and set aside. Place remaining ingredients in a bowl and whisk until all the eggs are broken and everything is well combined. Toss bread cubes in mixture.  Spoon French toast mixture into cupcake liners and sprinkle streusel on top. Cover and refrigerate overnight or for at least an hour. Bake at 350 degrees F for about 15-20 minutes, or until toothpick inserted comes out dry

Walnut Graham Cracker Streusel

5 tablespoons unsalted butter, melted

6 graham crackers, crumbed

¼ cup walnuts, chopped

2 tablespoons sugar


Melt butter, set aside. Place remaining ingredients in a food processor and process until crumbed. Add melted butter and pulse in 3 second bursts until combined.

*Use a 100% dairy creamer. This can generally be found next to non dairy creamers like Coffee Mate.

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17 Responses leave one →
  1. March 1, 2011

    my question is: is this different from a bread pudding baked in muffin cups? i am ignorant.

  2. March 1, 2011

    What a super recipe! And great idea!

  3. March 1, 2011

    What a fantastic idea! I could eat these any time of the day!

  4. March 1, 2011

    Love the graham cracker walnut streusel! How easy is that!

  5. March 1, 2011

    SO creative! Lovely brunch idea.

    (also love that my old baked blueberry french toast recipe pops up as the ‘you may also like’ suggestions. Ahem. It’s not soggy inside.) =)

  6. March 1, 2011


    I hate french toast casserole because of the soggy middle (gag) and I have major texture issues. This looks like the perfect solution!!

  7. March 1, 2011

    I’m a big fan of breakfast dessert. This looks super yum – what a beautiful treat to serve brunch guests!

  8. March 1, 2011

    Hi Naomi!!

    I am ALWAYS looking for new recipes for breakfast for work and this is beyond perfect! I can’t wait to try it out!!!

  9. March 1, 2011

    That is absolutely awsm .. looks cute and everybody gets a equal bite ..

  10. March 2, 2011

    This is a fantastic idea. I bet I could please my entire family with this breakfast!

  11. Sweet Fiend permalink*
    March 2, 2011

    Hi Erica,

    They are actually very similar with French toast being somewhat drier, as in less custard like. But you are spot on because both bread pudding and French toast start with a custard base. Custard is nothing more than milk or cream combined with eggs, then from there, depending how its cooked and combined you have either of the two mentioned, or you could end up with pot de creme, creme brulee, ice cream, creme anglaise, pastry cream and others.

    Sweet Fiend

  12. March 2, 2011

    thanks :)

  13. Judy permalink
    May 9, 2012

    how many does this recipe make?

  14. Karen Kanter permalink
    May 28, 2012

    can you make this the night before?

  15. mrspigi permalink
    February 5, 2013

    where is the APPLE in the apple walnut french toast?

  16. March 21, 2013

    Would help to know how many this recipe makes?

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