Crispy French Toast Cups with Bananas Foster Topping

  • Prep-time: / Ready In:
  • Makes 12 French toast cups + 1¾ cups topping
  • print/save recipe

Are they for breakfast? Are they for dessert? Does it matter? These crispy fruit-filled French toast cups are a great way to start your day or end a meal.

By Nancy Macklin, RDN,


  • 1½ cups unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • 3 tablespoons chickpea flour
  • 2 tablespoons flaxseed meal
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup crispy brown rice cereal, lightly crushed
  • 12 slices 100% whole wheat bread
  • 2 sliced bananas
  • ½ cup pure maple syrup
  • ¼ cup orange juice
  • Dash of ground nutmeg
  • Optional garnishes: chopped toasted pecans, fresh berries, fresh mint, and/or ground cinnamon


  • Preheat oven to 375°F. In a large shallow bowl combine milk, chickpea flour, flaxseed meal, 1 tsp. of the vanilla, and ½ tsp. of the cinnamon; mix well. Let rest 5 minutes. Place cereal in a pie plate.
  • Dip bread in plant milk mixture, turning to moisten both sides. Lay bread in cereal and press lightly to adhere to one side. Place bread, cereal side down, in twelve 2½-inch nonstick muffin cups, gently pressing to form a cup. Repeat with the remaining bread.
  • Bake 15 to 20 minutes or until French toast cups are browned and crispy.
  • Meanwhile, make Bananas Foster Topping: In a medium saucepan combine bananas, pure maple syrup, orange juice, the remaining ½ tsp. ground cinnamon, and a dash of ground nutmeg. Bring to boiling over medium-high; reduce to low. Simmer 5 minutes until bananas are soft. Stir in the remaining 1 tsp. vanilla.
  • Carefully remove French toast cups from muffin cups. Fill with Bananas Foster Topping. Sprinkle with optional garnishes. Serve immediately.

Comments (6)

(5 from 4 votes)

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Great recipe. I swapped in chopped pecans and bread crumbs for the puffed cereal to use what I had on hand. A great way to use up leftover/frozen bread. Recipe is for square bread slices.

Connie K Curty

I substituted grapenuts for the cereal and love the crunch it adds. I use this recipe to impress my guests and it is delicious!!


I there any way to make this with rolled oats instead of 12 slices of whole wheat bread?


Would it work with different flour? I think my family would love this recipe, but my husband is allergic to chickpeas. Thanks!


it should work with a different flour just give it a try to see if it works

renardejesus sabine


About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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