2 Minute French toast in a cup

Cooking cannot get any easier than this

I’m one of those people who love to cook. If I’m stressed, I cook. If I’m happy I cook. But being a bit on the impatient side nothing makes me happier when I can cook a decent, filling meal that only takes minutes to make. I’m all for jazzed up versions of 2 minute noodles and pop-in-the-micro ready made meals when I need to eat on the run but making a meal from scratch that is budget-friendly, quick and easy is always worth a try.

I found this great French toast recipe on Pinterest that is cooked in a cup – and all in 2 minutes. It’s perfect as an indulgent breakfast, dessert or quick snack to keep you going.

2 Minute French Toast

1. First you need bread. 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… any bread will do. 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 make one big cup with more bread and a whole egg. Work with what you’ve got. Cube your bread.

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

3. Place the bread in the cup of your choosing. 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.

4. Now in a separate cup do the following:
-crack and egg into it
-add 3 tablespoons of milk
- a pinch of cinnamon
-if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract. Mix it all together with a fork

5. 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). Mmm, eggy cinammon-y bread. Yes! Add syrup. You have to have syrup. Or whip cream. But really, syrup.

Click here if you want to see this recipe’s step by step version with photos.

Enjoy!

IVA

Sign up for our Newsletter
Enter your email and stay on top of things.