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 it...in 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 prudentbaby.com

  • 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.


  • We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


    Join the Press community and help support independent local journalism in Houston.


    Join the Press community and help support independent local journalism in Houston.