2-Minute French Toast in A Cup

Here is one food in a mug that might actually be yummier than the real thing. French Toast in a cup is fast, simple, and satisfies that craving for sweet, starchy deliciousness. And you can make it in two minutes!
2-Minute French Toast in a Cup microwave single-serving dessert recipe Who’s got the munchies? Ha! Seeing as our Cup of Coffee Cake (in Under 5 Minutes) is one of our most popular post of all time, I thought y’all might enjoy my other favorite last minute snack, which is even quicker and easier and more fattening (and therefore more delicious/more embarrassing to admit I eat on a regular basis): French Toast in a Cup. We highly recommend that you try our 2-Minute French Toast in a Cup microwave dessert, or breakfast, or midnight snack, then head down our rabbit hole of single-serving dessert in a cup.
2-Minute French Toast in a Cup microwave single-serving dessert recipe
It’s french toast in a cup, made in your microwave and topped off with a generous ssquirt of ssyrup (which is making my ssssss key kind of sssticky right now).
2-Minute French Toast in a Cup microwave single-serving dessert recipe
So please, grab a slice of bread and allow me to blow your mind…

Don’t forget to check out Jaime’s Lazy Late Night Cooking Corner on our YouTube channel for more microwaveable treats like, Single Serve Cinnamon Roll, Rice Krispy Treat, Blueberry Cobbler, and Strawberry Shortcake for Two.

2-Minute French Toast in a Cup Recipe

To make French Toast in a Cup, obviously first you need bread. This is pan de mie, which is basically just french for sandwich bread. Your weber white will work fine, or whatever you have on hand. I prefer my french toast soft-ish but if you like a little crunch go for a baguette. It truly does not matter. An old croissant. A nutty multigrain. A pile of tortillas might even work, i’m not kidding. Anyway, you’ll need one or two pieces of bread per cup. I like to make 2 cups at once so I can split an egg, but you can totally make one big cup with more bread and a whole egg. Work with what you’ve got.

Cube your bread.

Get your cup or cups ready. Butter the inside, either rub a pat of butter around, or you can melt the butter in a mircowave and slosh it around. Up to you.

Place the bread in the cup of your choosing. I used two small cups this time because my pesky husband wanted in on the action, but one big cup totally works. About a slice or a slice and a half will do it. Smoosh it down a bit but don’t compact it so much cause you need the liquid to be able to work it’s way in.

Now in a separate cup or ramekin do the following:
-crack and egg into it
-add 3 tablespoons of milk
-sprinkle cinnamon
-if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract (I don’t do this, but it might make you love it even more)

Mix it all together with a fork.

Pour the mixture into your cup/cups. Smoosh it a little, and give it a minute to soak down into the bread.

Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds.

Mmm, eggy cinammon-y bread. Yes!
2-Minute French Toast in a Cup microwave single-serving dessert recipe

Add syrup. You have to have syrup. Or whip cream. But really, syrup.
2-Minute French Toast in a Cup microwave single-serving dessert recipe

Eat. Repeat nightly, or morning-ly.
2-Minute French Toast in a Cup microwave single-serving dessert recipe


2-Minute French Toast in A Cup

Image of French Toast in a Cup Recipe

A simple “french toast” in a cup you can make in your microwave.

  • Author: Jaime
  • Prep Time: 5
  • Cook Time: 2
  • Total Time: 7 minutes
  • Yield: 1 cup 1x


1 or 2 slices of bread, cubed (just fill your cup to overflowing a bit)

1 tbls butter

1 egg

3 tbls milk

Dash cinnamon

Drop of vanilla extract (optional)


Cube bread.

Melt butter in cup for a few seconds in your microwave. Swoosh it around the cup.

Add bread to the cup.

In a separate cup, combine the egg, milk, cinnamon, and vanilla. Stir.

Pour the liquid over the bread. Smoosh it a little and allow the liquid to soak into the bread.

Microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s 1 minute, 20 seconds.

Add syrup if desired. Eat!




Microwave is dangerous as it changes the structure of food at the molecular level. You should not use your microwave to cook nor to heat suff. I just got rid of mne recently and I am doing as well as before. Just read about this topic and make up your mind.

Kimberly K

Microwaves do not change food at the molecular. This is a myth.

“Knowing a few facts about physics is the key to overcoming this Myth. Here’s a credible source who gives an answer you can rely on. A person with the education and expertise to know exactly what Microwaves are and how they effect food:

Louis A. Bloomfield has a Ph.D. in Physics from Stanford University. He is the author of the book, “How Everything Works: Making Physics Out of the Ordinary.” Bloomfield is a Professor of Physics at the University of Virginia. Here is Bloomfield’s answer to this specific question:

Do microwaves change the molecular structure and composition of food, by ejecting some electrons from atoms and forming cancer-causing free radicals?

“Microwaves don’t affect the molecular structure of the food, except through the thermal effects we associate with normal cooking (e.g., denaturing of proteins with heat and caramelizing of sugars). That’s because, like all electromagnetic waves, microwaves are emitted and absorbed as particles called “photons.” The energy in a microwave photon is so tiny that it can’t cause any chemical rearrangement in a molecule. Instead, it can only add a tiny amount of heat to a water molecule.””

From: http://www.calldrmatt.com/Myth_Busting_101.htm



Jane McArdle

oh for pity sake we go through this every couple of years the last time it was plastics.. everything fun or easy is bad for us just move on

Betty Clift

If microwave cooking is dangerous, I WOULD BE DEAD! I haven’t
used my stove or oven in 2 years! You want to buy them?

Bet Clift


I made it for breakfast this morning….and it was actually REALLY gross.
I feel like vomiting >.<


As a chemist that uses microwaves in a lab I can tell you that you are correct in saying that the microwaves don’t affect the molecules in food any differently than heat does. Interestingly though, it doesn’t add heat to water either (at least not by absorbing it), instead all it does is make the water move, friction is what makes the heat. 😀


Well any form of heating involves making the molecules “move”, microwave just causes a different kind of “moving”


Thank you for this information on the microwave’s affect on food. I had just read that it affected food negatively this week — somewhere randomly and wanted to investigate the validity. I don’t typically “cook” in the microwave, but I cook a lot of my food for the week ahead in large quantities and then just warm it up. This article link is great — I’m bookmarking it for the next person who tells me microwaves ruin your food 🙂


I made this and it was DELICIOUS.
I experimented a bit and added a dash of unsweetened cocoa powder to the eggs,milk, and cinnamon mixture, as well as a bit of granulated sugar. A-MAZ-ING.
Last but not least, a made a cinnamon glaze to drizzle on top and it was absolutely perfect.
Thanks for the recipe!


I made it today with fresh syrup.. I am not a big french toast fan.. But I am a fan of easy… Thank you for the recipe.. I got this off of pinerest..


Microwaves simply rotate the water molecules in food in order to heat it up, they do not change the structure. Sure, heat can cause some chemical changes (like microwaving an egg), but a stove or an oven is going to produce that same effect.


The cooking of an egg is not a chemical change, it is a physical change. There is no change in the original chemical makeup off the egg, just the physical appearance.


That’s not true. Heat denatures (i.e. reshapes) the proteins, which does, in fact, change the way they can react with other chemicals. Incidentally, that’s why some people have an allergic reaction to raw but not to cooked eggs.


Did you know that boiling water changes it on a molecular level too?
So does chilling things in a refrigerator.
Dehydrated things are also changed on the molecular level too.

Time to stop eating. 😉


I’ve got some extra Sheng Kee bakery pineapple custard raisin bread in the fridge, so I’m looking forward to using that. 😉


I also used the cinnamon raisin bread and toasted it first and I liked the texture even more.


If you think the way microwaves alter food molecules is bad news, you’re gonna totally freak out when I tell you about maillard reactions and all the other far more risky things that frying, grilling and baking do to them…


Good for you Texmex. So you got rid of your microwave and now you’re doing as well as before!
I recently did not stop breathing and now I’m doing as well as before.


you are completely wrong and besides if you don’t believe in using microwaves, why are you on a MICROWAVE recipe…..

Your logic is a myth

that article itself just said it only heats the water molecules in the food you just proved yourself wrong lol wow your dumb


heating water does not change its molecular structure or properties, only its average kinetic energy (temperature).

Infinite :)

WHy do you guys argue about this stuff this comment box was only made for you to say if you liked the recipe or not so stop using School WOrds from my middle school 🙁


you do know how a microwave works…. right?
in fact, you do realize, heating food changes its molecular structure (e.g. when you cook an egg, the whites turn white as the proteins denature)

a microwave works by sending radiation wavelengths that cause water molecules to vibrate (aka heat), thus heating your food.
and if youre like “ooooh radiation is bad”, if you are looking at this, that means your head is being bombarded by radiation from your screen.


Wow….really? And I’ll bet that you also believe that Elvis is still alive, Kennedy is serving MacDonald’s Hamburgers at Area 51, and Harry Potter is a documentary.


@texmex If the microwave is really that bad, then why are you doing as well now as you were when you had one? Not very convincing if you ask me


Oh my… I think you may well have solved my problem: how to please myself and only myself (my Sweetheart doesn't really like it…) with some French toast(which is called very differently here in France!)!
Thank you so much!


Hi! It’s funny because here in Québec, which is the French province of Canada, we call it Pain Doré, or Golden Bread. I had already heard of Pain Perdu, but never in actual conversation. And we also don’t do it with stale bread. But, anyway, I’m definitely going to do this! It’s so simple! I love it! 🙂


It is an absolutely wonderful use for stale bread, rolls, etc. It’s why the recipe started, a way to use resources (stale bread) that is even tastier than just the bread. Plus it includes protein and dairy with your grains. It started as a cheap fix to the stale bread issue.


i don't have a microwave! for this recipe, i have to say: what a shame :O))))
My son looooooves french toast!
Many Greetings from Germany


claudi – making bread pudding in little cups ahead of time and them chilling them could work and it’s the same recipe. you can reheat it (not quite as fast) for maybe 7-10 minutes in the toaster oven/oven, submerge the cup in boiling water if it’s a safe material to do so – to make up for the microwave effects of warming it

Living in La La Land

we are under a 3 week kitchen reno & this is going to be perfect for my sons breakfast before school in our make-shift kitchen!


Might would take a wee bit longer… but those without a microwave could maybe bake in oven for a few minutes?

Recipe sounds great; and I love your cups and little syrup pot 🙂

Thanks for sharing!


It should work in the oven. My mom makes baked french toast by placing everything in a large pan and soaking in the fridge overnight. Then in the morning just pop it in the oven and its a yummy breakfast with no work!


Love this idea! I wonder if you could get away with using non-stick spray? You know, for those of us on weight watchers 🙂 Will pin when I get home.


Love this idea! I wonder if you could get away with using non-stick spray? You know, for those of us on weight watchers Will pin when I get home.


Oven or toaster oven should totally work. And as long as you use real butter, real maple syrup and bread that doesn't have enough preservatives in it to last on a shelf for weeks or more, this recipe is totally guilt free. Contrary to popular belief, most fat is NOT bad for you.


Oh my god. Just made this for afternoon tea while my baby is sleeping. Soooo good. Thank you!!! Xx


Just made this with my almost 3-year-old for breakfast and it was yummy! So easy and SO good!

Debi Merry

For those who don't have or don't want to use a microwave… I'm trying this in the toaster oven tomorrow morning with the addition of some cream cheese dabbed between the layers of bread before adding the milk/egg mixture. I'll cook it at 350 until it looks done… (I'm guessing 10-15 min). Use a ramekin or a pyrex dish instead of a coffee cup.


ALL cooking, whether on stovetop, microwave, or over open campfire, changes food at a molecular level. The heat denatures the proteins, caramelizes sugars, and dissolves solids. That's why you cannot "uncook" an egg.

Microwaves have their own safety concerns, as do the regular gas/electric ovens, and as do the open flames of the campfires, but it has nothing to do with molecular changes.

You should cook however makes you happy and safe, with or without a microwave.


Made this this morning, yummy! I forgot the butter and the egg was a bit overcooked (I used 1 egg and 2 slices of bread, which is my normal French Toast ratio) but it was still so good.


try baking it in the oven. i have done regular french toast in the oven.just watch it to make sure it is done and not over cooked.i bet you could do a 8×8 pan of it if you want to.I am going to try it.


With the time it takes to heat up the oven and bake, I could just cook 8 slices on my griddle. Extras can be wrapped and frozen and heated in a toaster or toaster oven.

Li Family

Made this this morning for my little guy and I! Such a great quick breakfast when wanting something different but don't want to put all the effort into cooking a big meal when it is just the two of us.


Ok, can this be done on a plate? I want to make it for my baby, but worried about it retaining too much heat in the cup. What do you think?


Just made this–a big cup just for myself . . . or so I thought! My 2 1/2 year old son came over and said, "Can I have some?" I let him try a little bite of it and he said, "Ooh! Lemme get a fork!" 😀


I made this immediately after reading the article and it turned out AMAZING! I opted to add the vanilla extract (because I love vanilla =P).

Much better/quicker than the pan method I’ve always been using 😀


Made this recipe, added 2 TBS sugar – for my husband it was bread pudding. Next time I will ad raisins or apple pieces – great idea. My grandson love the french toast, he makes them himself. It is so easy!


Love the reaisin and apple piece addition. I didn’t add sugar to the mixture, but did sprinkle powdered sugar on top.


Saw this on Pinterest. Tried it for dinner tonight — delicious! Awesome for a single lady! I added a dash of cloves & vanilla. It’s like perfection and heaven.

Pul Fabric for Sale

As a full time working mom and wife I am always willing to try anything quick and easy !!! This will really help to vary the super-quick breakfasts I need to make for my kids in the am. Thanks for your creativity!


Made this this morning for a nice quick easy breakfast. I made it for me to test first, lol. Turned out great! Then I made a second cup for my daughter and she loved it too!


Just enjoying a mug of french toast – it is delish!!! Great recipe. I got this off of pinterest.


I LOVE French Toast, this will be my new quick and easy breakfast as I run out the door at 6:30 every morning. Thanks for posting. I found it on Pinterest.


I saw this recipe and literally jumped up to make it..LOL It was awesome my girls and I loved it! However I guess I did something wrong with the first one because I ended up with a lump o egg at the bottom of the cup. So next round I made sure the bread pieces were coated well instead of just dumping the egg mixture in. I used plain white sandwich bread but will try something crunchier next time…anyone have any bread suggestions?


I am just eating this as I type…yummmmmmm….I made mine in a corningware grab and go bowl and added 1 tsp sugar and used 1/2n/1/2 and it is delish. Definately more of a bread pudding though…but still delish. Mine took about 1:45 in my old microwave. Thanks for a different and deliciously quick breakfast treat.


My friends will be shocked when I repin this as I think the kitchen is just another room for storage! However my fiancee and I we are having a lazy Friday morning of the Memorial Day Weekend when I came upon this recipe. I just decided to make this and shocked him too but he recovered quickly and loved it. I am all about easy! I also added the Vanilla and may add a pinch of nutmeg next time. Thanks


I love your recipes with all the pictures but it is hard to print and store all those pictures just for a 5 min. cake or french toast. Could you just list the ingredients and basic instructions without the pictures in a “Print” mode? thanks


Just found this on Pinterest and had to make it immediately. I used almond/coconut milk and it was sooo yummy. Thank you!

five things « because of reasons

[…] 2-minute French Toast in a Cup I found this recipe a long, long time ago, and saved it because I’ve wanted to try it out myself. Over the year, it seems like many friends have tried out the mug-cake and mug-brownie recipes, but I still haven’t seen one for mug-french-toast. French Toast is the best, regardless of how sinfully calorie-filled it may be, and again, this is something the world needs to know about. The pictures in this post are so pretty, it’s satisfying to just look at them. Share this:EmailTwitterFacebookGoogle +1TumblrStumbleUponLike this:LikeBe the first to like this. […]


I made this recipe for breakfast this morning, I must say… YUM.

Perhaps a quick and easy biscuits and gravy in a mug?


I just made it and it tastes great, but I ran into a teensy problem as it was cooking for the initial minute. The bread kept rising out of the cup in a perfect cylinder and threatening to topple over the cup! I had to keep pausing the microwave and letting the heat dissipate so it would shrink back into the cup. I don’t know if it was because it was gluten-free bread and almond milk, but has anyone else had similar experiences with this?


Yup, I just let it slide out of the mug a bit… by the time it was done it kinda sunk back down into it on its own


The molecule-altering microwave story is awesome. Also, be sure to use heavy duty Reynolds Wrap around your head when working with microwaves. I have it on good authority microwaves can scramble your thought waves.

Two minutes « Dots&Yarn

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Love this little recipe! I’m nuts about French toast and will be excited to try little variations on this.


I can’t wait to try this, but I’m going to try French Vanilla creamer instead of milk.


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Mug Recipes

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Word to the wise: make sure the egg mixture is evenly distributed. I learned that the hard way and ended up with a cup of some french toast, a couple pieces of bread, and a bit of fried egg. Granted, I threw some syrup on it and it was still delicious, but I’m sure I could’ve made it better.


That same thing just happened to me. Next time I think I’ll mix the bread and egg in a bowl so all of the bread can absorb some of the egg, and then spoon it into the mug.


I just tried this this morning and it was fantastic. I put too much egg in mine but still delicious 🙂 Thank you from saving me from another bowl of cheerios lol


I really enjoyed not having to dirty a pan for French toast/bread pudding. I toasted my bread in the toaster for a minute so it would not turn into super mush and laced it with a little bits of butter in he egg/bread strata configuration. Yum! Would love to try it with challah bread, maybe some brown sugar….definitely one I’m keeping around to play with and adjust. I can eat the results (good or not so good) in one sitting.

Keith Fullerton

After all the microwave myths have been debunked, I must say that the microwave does toughen bread. And, I can make regular French Toast in the same amount of time and it is like bread pudding in a pan.

cynthia ryan

Alright, at first glance this sounded silly. It looks too good, and too simple. You’re right, the possibilities! Gotta try it. Maybe with some warm goat cheese?


Ingenious! I just saw this a little bit ago; and am saving the last couple bites of my cup o’ French toast here for when i get done typing “thanks”! (I added some pre-chopped pecans.) Love the humor and pics too. I’m excited to try the single cookie and coffee cake in a cup also. 🙂


Mine didn’t look as pretty as the pictures, maybe because I have a pretty big mug, but I just made this and omg. It’s delicious!!! Thank you!


Gave this a try and it was pretty good even with regular slice bread.
Although next time i’m gonna scramble the egg and then add all the other ingredients in a bowl and not a cup. Mines had bits of egg attached to the bread.


I’m a college student, and I was really excited to try this recipe since all we have to make food is a microwave. However, this recipe did not work for us at all. We basically ended up with scrambled eggs with chunks of bread stuck in it. Not a huge fan.


Sadly comical. Apparently not a huge fan of following directions. A group of college students could not understand the concept “let it soak in” . . .


A lot of people have been having trouble with this recipe. No need to be rude.


Calling out college students who can’t follow the EASY part of the recipe is less rude and more an indictment of college admissions standards.

Hey, my real fear is that this brain trust is even messing around with a stove.

Sounds like some thin-skinned, humorless Ophelia can too closely identify with the comedy of errors.

I could be wrong.

But I don’t think so.


I mean, eh. Everyone screws up basic directions. Having tried this recipe a couple times, letting it soak in for anywhere between 1 and 6 or 7 minutes, I think the best way to deal with the issue is to mix it around partway through the cooking time.
You don’t have to call me thin skinned and humorless, all I said was there was no need to be rude, since you were kind of being rude.
Honestly, I don’t think you’re going to get that, you’re too eager to attack, so whatevs 😛


Humor is subjective. I found it funny that college students don’t follow the simple part of the directions, then dismiss the method with a “not a fan,” which implies that the procedure is lacking. I’m looking forward to their other reviews: “Put the cake in the oven. Went out for a latté. House burned down. Not a fan.”

Apparently, you think it’s rude to laugh at duncedom like this. And I guess that you also think it rude to laugh at people like you who get so hypersensitive about such laughter.

And I’m pretty sure that you think that it’s rude to laugh at people who use “whatevs” . . .

So thanks to the college students and you, this has been quite a chuckle-fest.

All that being said, my method, described in #151 of this comment chain, works.


I’m home sick from work for the day, but went to the store specifically to get the ingredients for this. So worth it! I’m feeling better already!


Ive been ill all day and needed food, with no ingredients in the hosuse, this was perfect! added a little ginger to add spice 🙂


I just made the French-mug-toast a few minutes ago. It was yummie!
But…. the result-picture you posted is a different one than what comes out of my microwave. All the bread had become smaller. On your last pic there were nice cubes of bread ABOVE the cup. And the picture before shows how it looks when the egg/cinnamon/milk has been added… That’s a big difference!
Can you tell me how to get a nice result like your last picture?


Hi Idiots,

Enjoy your cup o’ french toast. I mean really, too lazy to griddle? Put down the IPhone for 10 seconds, perhaps you’d have some extra time. Tschuss!


Not everyone has a griddle and sometimes clean-up can be a hassle, especially if you’re only cooking for yourself. No need to be rude and judgmental, especially without knowing everyone’s situation.

Thanks for the recipe, Jamie.

Cheap Recipe Blog » Top 5 “In a Mug” Recipes

[…] Butter the inside of a large mug. Add bread cubes. In a separate bowl, whisk egg, milk, sugar, and cinnamon. Pour egg mixture into the mug. Press down on the bread so that all of the cubes are moistened. Microwave for 1 minute and 20 seconds. Top with syrup, whipped cream, or sour cream-brown sugar sauce. See the original recipe at Pretty Prudent. […]



I tried this out, however it was mush when it came out. I tried letting it go longer but it was still very moist. I am using almond milk because we decided to not drink cows milk (due to hormones etc.) Do you think this is what is creating the problem? I would really love to get this recipe down, it will save me a lot of trouble in the morning !


Just made it and it was SO yummy! I am going to be trying all the various “in a mug” recipes I’ve recently found. It’s just my 4 year old and me all day, and PB&J has become BORING. It’ll be fun to figure out what sort of snacks and desserts we can have!!! Yay!


Oh my gosh, I’m off school sick and really hungry and I’ve just made this and it’s LUSH!!


Just as an FYI…the term is “whipped cream” not “whip cream”.
Whip is the action. “To whip the cream, eggs, etc…”
Whipped cream begins as a liquid (Heavy Whipping Cream. As in liquid that for whipping).
When you have the light, white fluffy stuff, it is liquid cream that has been whipped, past tense.
I don’t mean to be rude. This is a fabulous recipe that I intend to use…but if you’re going to blog about it, would it kill you to spell it right?


Yeah, I made a typo. I know.
“(…As in a liquid that is for whipping).” Is what I meant to say.


I’m 14 and on Summer break and I LOVE THIS! I’m always saying there’s nothing to eat but this is so simple and requires so few ingredients!
Thank you!!!


I made this with leftover hot dog buns and it still turned out tasting DELICIOUS!!! Great recipe, thanks!!


I just made this and mine came out o.k. After 1:20 in the microwave I took it out, put syrup on it and dug in! What I noticed is that mine came out super mushy and reallllyyyy bland so, I put it back in the microwave for 30 seconds and topped it with more cinnamon AND sugar. That made it a little better. Next time I am not going to add as much milk so it won’t be to mushy. Thanks for the recipe though! 🙂

Gina, book dragon

My son and I just made this! He’s already thinking how to make it for his Dad before work.

We did powdered sugar instead of syrup just like we would have.


This just made french toast a reality in my life again. Best/worst thing to happen to me all week.


In Greece we call them “egg slices”. Made them today for a snack but not sweet. I kept the egg, bread, milk part (for the baby water) and added salt and when they were almost ready a slice of guda cheese! Very tasty, healthy and fun for the children to help-eat!!! Next time I ll layer the cheese 😉
Thanks for the great idea!!!


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Thank you

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The Chic Site

[…] fast breakfast usually means instant oatmeal or a bowl of cold cereal.  With this 2-minute french toast in a cup by Jamie of Prudent Baby you can have a warm delicious breakfast without all the […]


Could you have written this recipe out properly in list format? I’d like to be able to print it out with the measurements and ingredients but the way you’ve written on your blog isn’t very helpful.

razan ahmed

this did not turn out well. I ended up with s big lump of bread and eggs! What did i do wrong?


What wattage is your microwave? That will help me (and hopefully others) figure out whether we need to do it for longer/less than 1m20s or not. For example my microwave is 800W.


I second a previous comment that you soak the cubes in one cup and then transfer to another to cook. Otherwise you likely will not get even coverage of the cubes.

I made it even easier by just using a 6″ Pyrex dish. Be sure to mix the ingredients well. Then drop in the cubes and keep stirring the cubes in the mix until there is no mixture left on the bottom. (Tilt the bowl to sop up everything.)

I didn’t use any butter or Pam and there was no problem with sticking to the bowl.

I cooked it for a minute in my 1200W microwave.

I needed one slice of Arnold Multi-grain bread to almost soak up the mixture. Another 1/3 slice of cubes took up the rest.

I used frozen bread that I first thawed for 30 seconds in the microwave and then toasted lightly. The toasting avoided the mooshiness that some have commented about.

I ate it with cinnamon/sugar: Pour some on a saucer. Break off a cube and swirl it around the saucer. Pop it in your mouth. Yum!


That’s good advice to read about the experiences of others, Jaime. It’s always good to learn from the mistakes of others–there’s not enough time in life to make all the mistakes ourselves.

One thing to add to my experience with this recipe is that next time I’m going to give the cubes a shake or two to try to separate them before I microwave them (or maybe do it with a fork). Though it wasn’t really a problem that they were connected after they cooked.

Full disclosure: I know next to nothing about cooking. But I’m fairly scientific and logical. And I can follow directions.

I look forward to the chicken parm in a cup recipe . . .


[…] 5. French Toast in a Cup It’s not quite as crunchy as thick French toast made in a pan, but this very viable alternative is nearly as tasty — and it only takes two minutes to make. Torn bread and whisked eggs remain the primary ingredients, and this breakfast is just as versatile as the traditional version. We like ours with cinnamon and a little vanilla extract! […]


I loooooove the recipe, but cannot have milk, any way I could substitute the milk for something else and it still be good?


Much thanks for this recipe!! As a lazy teenager and French toast lover, it was perfect for my lifestyle and tastes, haha. Mine came out a bit soggy at the bottom and didn’t look nearly as appetizing as yours, but it tasted fine and that’s all I really care about. Thanks again. 🙂


So easy, had everything on hand, and it was delicious 🙂 (with extra maple syrup of course!)


I made some just now. It was fine except I didn’t have any cinnamon so it tasted very plain. The bottom was soggy, too, but that might have been my fault. I like the suggestion above of adding cheese!


Update: Tried it again, this time with a longer cooking time in the microwave. Turned out great, not mushy at ll. Thanks for the recipe.


I must be the only person who failed at this. Came out still looking wet after 1:40 and ended up with a friend egg at the bottom :(. I think i will try again one day and toast the bread before.


First, this looks delicious and I’m excited to try it. Second, I was wondering if you could share where you got the little syrup dispenser. It is absolutely adorable.

Susan L. @ Full Happy Muffin and Mama

Hi! Just tried the recipe for the second time today. I blogged about the first time I made it (kinda a milk chocolate Mounds version with chocolate chips and coconut)–and tracked back to this post. Today, I made it with Oak Alley Plantation’s warm whiskey sauce and added melted butter between layers, nutmeg to the liquid ingredients, and sprinkled sugar on the top. I also drizzled the warm whiskey sauce in between the layers. Super yummy! I look forward to making even more combinations! Thanks for posting the recipe!

Devin M.

Just finished making this and it was delicious. I used 2 slices of bread and 1 eggs, and My eggs were a bit overlooked and I was wondering how you would stop them from overcoming????


Hey, I want to do it in a big cup, but I’m afraid it will be too much for the big cup I have. What do you call a big mug? Something that fit around 300ml (more or less 10oz)?


Mine came out soggy at the bottom. The top was a little crunchy. But the bottom was soggy. I don’t know what I did wrong. ): I added an extra egg because I was doing two cups and the bread looked so dry from just one egg. /: is it supposed to be dry before microwaving?


I just made this with a cinnamon raisin English muffin. So good! My husband was amazed. We decided we could add walnuts and put whipped cream on top and call it bread pudding! I will be making this for breakfast and dessert!


False. If you put a cracked egg in the microwave, it will explode.(I know this from experience) If you don’t want it to explode, you either have to scramble it up(like they did to make the liquid for this french toast) or poke a hole in the yolk with a toothpick if you’re making a dippy egg in the microwave. It also only explodes after a certain amount of time, if you’re making a poached egg in the microwave(You don’t poke a hole in the yolk for a poached egg!) it’ll be fine until it’s done, but if you overcook it to a certain time it’ll explode. And that’s messy.


I think that if you baked it, it would probably come out looking like your pictures but i just made this and mine came out like a ball of mush. I ate it, it was ok, but i definitely think that baking it would give it that mushy-yet crusty texture.

Recipes In A Mug | We Get Healthy

[…] 2-Minute French Toast in A Cup | Pretty Prudent – 2-Minute French Toast in A Cup | – Pretty Prudent … Ray Reply: May 25th, 2013 at 11:59 am. As a chemist that uses microwaves in a lab I can tell you that you are …… […]


so i just made this butttt… i added pumpkin spice the pre made one from kroger soo good for the fall <<33 thanks for the great recipe!


[…] French Toast in a Cup (For all who know me, if french toast is ever an option, I will choose it. A unique twist on this breakfast favorite, it is all made and cooked in a coffee mug. Did I mention it only takes two minutes?) […]


Wow, I just made this, and was in a huge hurry, so I was pretty sloppy about it and it turned out fantastic! Thanks for such a perfect, easy recipe. 😉 I haven’t ever even made french toast before, so this is like heaven! 😉 Oh, I even used a hamburger bun! LOL. Still great.


Hi! We don’t really do French toast in South Africa but since I’m currently obsessed with micro-mug recipes I thought I’d give this a try. It’s really good, especially with syrup. So, I’m gonna give you my granny’s famous Egg-flip milkshake recipe for those who need energy and can’t stomach raw egg, lol!
Heat 250-300ml of milk in the micro — hot or warm, not boiling. In a separate bowl, beat well1 egg with 1-2 tbsp sugar, some vanilla essence/extract and some nutmeg. Optional extras: a dash of cinnamon &/or cardamom powder. While whisking milk, gradually add in egg mixture. Whisk well. Enjoy!

Cordelia Wodell

Just tried this tonight and it was amazing! Taste exactly like stove top french toast but a lot easier. I had to substitute coffee creamer for milk though since it was all I had on hand. It was very sweet, sticky, and hit the spot just right.


Uhm. So that’s called bread pudding. If you’re going to post recipes, maybe learn a thing or two about cooking. That’s already a thing, and it’s not french toast.

Say whaaaaat?!

Uhm. So that’s not called bread pudding… you div.
Maybe you should lay off on being such an all round wench & learn a thing or two about cooking yourself.
Honestly, it looks like you’re the only cretin here… but you already knew that. 😉


Your recipe gave me an idea for savory french toast. I whipped up two eggs and added salt, chili flakes and garam masala. Then i just dropped in my whole wheat bread cubes and microwaved the mixture for around two minutes. It’s awesome. I’m enjoying it now with a cup of cold nesquick. For breakfast!!

Brandi Welch

Mine didnt look like the ending picture. It got really mushy and stuff lol i think you need to use a more sturdier bread type for this recipe


This was quite an interesting recipie! I tried making this, but my bread ended up a little overcooked. When you say there should be no raw eggs, is it OK to have some at the bottom?

Thanks. 🙂

10 Best Mouth Watering Recipies | summerbabex

[…] Coat the inside of the mug with melted butter and then add in strips of bread. Whisk the egg, milk, cinnamon, salt, and vanilla, and then pour it over the bread. Microwave for a minute and a half, then add the toppings of your choice. See the full recipe HERE! […]


What is crack? You can replace the word to others? My dictionary not translated this word, I am of Polish;)


I just made this for my 10-year old and it’s a HIT! He says it’s the best invention since computers. I’d say that is a win…;)

Get off it already with the microwave warnings…as a grown person with children of my own and a graduate degree, I don’t need you to warn me about using a microwave. It’s no more dangerous than walking in the sun to go to your car. Stop reading blog posts about microwaving food if you’re so against it. Ugh.


Could we just stick comments about the recipe please. And if you don’t like the idea of a microwave then why are you looking at these recipes? I just want to read comments on whether it’s a good recipe, or suggestions, hints etc.


I’ve been making this at home for so long and I love it!
I’m living with another family for 6 {4 to go} months and they always have the same boring sweet bread with Nutella for brekkie, I like to have different things for brekkie so I’m stuck with quick, minimal ingredient {they have barely any baking stuff!} foods to make.
Today I remembered your French toast, I made it in a little bowl {tasted better than in a mug, idk why?} and when it was done drizzled some honey {no syrup here!!!!}, sprinkled cinnamon and even dipped some in Apple purée. Amazing. Apple and cinnamon French toast


Whenever I try this all of my bread gets stuck together at the bottom of the cup, and I end hourlong pieces of bread apart with a fork. Is there a way to prevent it?


I was going to make traditional French toast for my supper tonight, but now I just have to try this. I never use regular mugs, having discovered the hard way that things boil over very quickly, but I do use a ginormous one for micro mac and cheese (love the recipe I came up with!)

Now I’m hungry for this version of French toast, so may have to have it for lunch, instead. Hey, this would work well for my work lunches! Totally make my coworkers jealous, too 🙂


Could you prep this ahead and wrap to keep in the fridge for easy pop-in-the-microwave and go breakfast?


This is a GREAT idea! And if you want to make it even yummier, replace milk with flavored liquid coffee creamer… my sister uses “French Vanilla” or “Irish Cream” flavored creamers, my favorite is International Delight’s “Southern Butter Pecan”. I use it when making regular French toast, and it’s excellent! There’s no reason that it won’t work this way too. Trust me… you’ll love it!! ❤️


I like to use the microwave, so this is a great recipe!


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Dad Life Lessons

This looks so delicious yet soo simple why didn’t I think of this sooner! Glad you shared it I will be trying it tomorrow.

Tech Fever

Thanks for sharing such a useful post. It looks so delicious. I am not foody but would love to have this item on my plate.

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