These cherry yogurt French toast cups are a delicious way to start your day. Made with cherry yogurt, almonds, and a quick cherry jam. You’ll love the way they taste and love how easy they are to make.
Looking for a new way to use yogurts for your next breakfast or brunch meal?
Look no further!
These cherry yogurt french toast cups are the perfect treat!
They’re packed with delicious cherry flavors from both cherry jam and cherry yogurt, sweet vanilla, and crunchy almonds.
Good thing they’re so easy to make, you won’t be able to have just one!
You’ll love serving these yogurt french toast cups to friends and family at your next brunch!
Table of Contents
Ingredients for cherry yogurt french toast cups
For the cherry jam:
- Cherries – I use fresh here, but feel free to use frozen.
- Orange juice – This gives us liquid to help cook down the cherries and also gives us a fresh, citrus burst.
- Maple syrup – I’ve chosen to use maple syrup as the sweetener of choice to help thicken the jam. Feel free to use white sugar instead.
For french toast cups:
- Low-fat milk – To add moisture without adding extra fat.
- Eggs – Eggs will help keep the mixture together.
- Cherry yogurt – To add extra cherry flavor and to provide moisture and protein to our french toast cups.
- Almond extract – Almond and cherry are a perfect flavor pairing. The almond extract helps intensify the cherry flavor.
- Vanilla bean paste – A thick, intensely concentrated vanilla flavor.
- Whole grain bread – I’ve used a thick, nutty whole-grain bread here for its great texture.
- Sliced almonds – These give a great nutty flavor and crunch!
- Salt – All desserts need a bit of salt to help balance and bring out the flavors in the dish.
Type of yogurt
If you can’t find cherry yogurt, don’t worry!
You can replace the cherry yogurt in this recipe with your favorite plain or vanilla varieties.
Dairy-free yogurts also work well in this recipe.
Keep it simple
You can make the cherry jam days in advance!
It keeps well, stored in the refrigerator in a jar, for up to 4 days.
You can also use your favorite store-bought brand of cherry jam for an even easier way to make these cherry yogurt french toast cups.
Storage and leftovers
These yogurt french toast cups are best consumed the day of making, but you could keep them stored, covered on the counter, or in the refrigerator, for up to 2 days.
More breakfast or brunch recipes
- Love all things blueberry? Try my Baked Blueberry Oatmeal.
- Looking for something cozy and warm? Try my Vanilla Spiced Apples.
- Craving some bacon? Try my Bacon Onion Herb Quiche.
- Want more baked goods? Try my Roasted Strawberry Greek Yogurt Scones.
Cherry Yogurt French Toast Cups
Ingredients
For cherry jam:
- 12 ounces frozen pitted red cherries
- 1/4 cup orange juice
- 1/4 cup maple syrup
For French toast cups:
- 4 large eggs whisked
- 1 cup low fat milk
- 1 6 ounce container Yoplait cherry orchard yogurt
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 6 slices large whole grain bread about 4 cups
- 1/2 cup sliced almonds
Instructions
For the cherry jam:
- Add all ingredients to a medium-sized pot and simmer over medium heat.
- Cook for about 30 minutes or until cooked down and thick.
- Jam can be made the day before.
For French toast cups:
- Preheat the oven to 350 degrees F and spray a 12-count muffin tin with non-stick spray.
- In a large bowl add eggs, milk, yogurt, vanilla bean paste, almond extract, and kosher salt. Whisk to combine.
- Add in the bread and toss to coat. Let the mixture sit for about 5 minutes so the bread has time to soak in the milk.
- After resting stir in the almonds.
- Add bread mixture into the prepared muffin tin and fill each one about half full.
- Place about 1 tablespoon of the cherry jam on top of each cup and then top with the remaining bread mixture.
- Bake for about 35 minutes or until fully set.
Nutrition
Agness of Run Agness Run
Thursday 1st of February 2018
Yummy! These french toast cups seem so delightful, Brandy. I can easily have them for breakfast and start the day in the best possible way. Is it possible to use agave syrup rather than maple syrup?
Jacque Hastert
Monday 29th of January 2018
I love anything I can cook in a muffin tin. Helps me to not over eat.
Krista
Monday 29th of January 2018
Oh my! I have to make these for breakfast soon! They look amazing!
Allyson Zea
Sunday 28th of January 2018
Oh this looks so tasty! I can't wait to try them out!
Lauren @ Hall Nesting
Sunday 28th of January 2018
I’m a morning person so these are right up my alley!