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.

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


  • KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano