Using a rolling pin, roll each slice of bread slightly use a 2-inch biscuit cutter or cookie cutter to cut out 3 rounds from each slice.
Brush the inside of a mini muffin pan with butter. Carefully fit the bread rounds into the mini muffin pan and brush the inside of the bread rounds with butter also.
Bake the empty cups for 10 minutes or until lightly golden.
Remove from oven and fill the cups with your favorite fillings. Bake again for 5 to 7 minutes.
Note: If serving a filling that does not need to be baked (ex: fruit, cold chicken salad, etc) then initially bake for 12 minutes and remove from oven and fill.
Toast cups, before being filled, can be frozen for up to 2 months, in a freezer safe container. Just thaw, fill and bake!