Breakfast in a Mug: 90-Second French Toast

Breakfast in a Mug: 90-Second French Toast

It's fair to say I've become obsessed with microwavable desserts in a mug. I've made some fudgey 60-Second Brownies, a gooey Deep Dish Chocolate Chip Cookie, a Crumb-Topped Mug Coffee Cake and a Blueberry Muggin.

You may think I'd be done now. Sadly, you'd be wrong. This time I've made a cinnamon-spiced French toast...wait for it...wait for a mug. It's soft and velvety, almost like a bread pudding, and is superb drizzled in warm syrup.

Here's how to make it:

Ingredients recipe adapted from

  • 1 pat unsalted butter or cooking spray
  • 1-2 slices bread (French bread, crusty baguette, multigrain, cinnamon raisin, stale croissant, whatever!)
  • 1 egg
  • 3 tbsp milk
  • Pinch of cinnamon + salt
  • Syrup, for drizzling


    Rub the inside of a large mug with softened butter. Alternatively, you can melt the butter a bit and brush it around or use cooking spray.

    Cut the bread into bite-size cubes and pile into mug, pressing down a bit but still leaving enough space for the egg mixture to work its way through.

    In a separate bowl, mix together egg, milk, cinnamon and salt. If desired, mix in a drop of vanilla (I don't). Pour mixture over the bread until all cubes are covered. Let sit a minute to soak in.

    Microwave on high for 60 seconds, then check and keep heating in ten-second intervals until egg is cooked.

    I wanna see you drizzle it. Just a little bit.
    I wanna see you drizzle it. Just a little bit.

    Serve drizzled with warm syrup, whipped cream, fresh fruit, chocolate chips, crushed nuts or anything your little heart desires.


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