Difficulty
Easy
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Servings
12 muffins
The first time I created these French Toast Muffins, I was frantically preparing for a holiday brunch with my in-laws while juggling a toddler who kept wrapping himself around my legs. Traditional French toast was out of the question, who has time to stand over a griddle flipping bread slices while entertaining? Inspiration struck when I spotted a day-old loaf of challah bread and my muffin tin sitting side by side. Why not combine the two? After several test batches (my neighbors were delighted taste-testers), I perfected these portable breakfast gems that capture everything wonderful about French toast the cinnamon-kissed custard interior, the slightly crisp edges, and that unmistakable warm vanilla aroma all in a convenient, portion-controlled form. They’ve since become my signature contribution to breakfast potlucks and the most-requested weekend treat from my now-teenage son and his friends. Let’s try this recipe together and discover how these muffins bring all the comfort of traditional French toast with none of the flipping, standing, or waiting!
Why You Will Love These French Toast Muffins
- No Flipping Required: All the French toast flavor without standing over a hot griddle.
- Make-Ahead Marvel: Prepare the night before and bake in the morning for fresh breakfast with minimal effort.
- Portable Perfection: Ideal for on-the-go breakfasts or brunch buffets.
- Customizable Creation: Easily adaptable with different mix-ins like berries, nuts, or chocolate chips.
- Perfect Portions: Individual servings eliminate the need for cutting and make serving a breeze.
- Kid-Friendly Format: Children love the handheld size and sweet cinnamon-sugar topping.
- Freezer-Friendly: Make a double batch and freeze for quick weekday breakfasts.
- No Special Equipment Needed: Just basic kitchen tools and ingredients create this impressive breakfast.
Ingredients
For the Muffins:
6 cups day-old bread, cubed (challah, brioche, or French bread work best)
6 large eggs
1 1/2 cups whole milk
1/3 cup maple syrup
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Optional mix-ins: 1 cup blueberries, diced apples, or chocolate chips
For the Topping:
3 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 tablespoon ground cinnamon
For Serving:
Maple syrup
Fresh berries
Whipped cream
Powdered sugar for dusting
Execution
Prepare the Bread: Cut bread into 1-inch cubes. If using very fresh bread, spread cubes on a baking sheet and dry in a 275°F oven for 10 minutes.
Make the Custard: In a large bowl, whisk together eggs, milk, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
Soak the Bread: Add bread cubes to the custard mixture. Gently fold to ensure all pieces are coated. Let soak for 10-15 minutes, occasionally pressing down gently to help absorption.
Preheat and Prep: Preheat oven to 350°F. Generously grease a standard 12-cup muffin tin with butter or non-stick spray.
Add Mix-ins: If using mix-ins like berries or chocolate chips, gently fold them into the soaked bread mixture.
Fill Muffin Cups: Divide the mixture evenly among the muffin cups, filling each one completely and gently pressing down to compact slightly. The cups should be full but not overflowing.
Prepare Topping: In a small bowl, mix together granulated sugar and cinnamon for the topping.
Bake: Place muffin tin in preheated oven and bake for 20-25 minutes until tops are golden brown and centers are set (a toothpick should come out clean or with a few moist crumbs).
Apply Topping: While muffins are still hot, brush the tops with melted butter and immediately sprinkle with cinnamon-sugar mixture.
Cool Slightly: Allow muffins to cool in the tin for 5 minutes before removing. Run a knife around the edges if needed to loosen.
Serve: Enjoy warm with maple syrup, fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
Additional tips
- Bread Selection: The drier the bread, the better it will absorb the custard mixture. Fresh bread works too, but benefits from the drying step mentioned in the recipe.
- Make-Ahead Method: Prepare the recipe through step 6, cover the muffin tin with plastic wrap, and refrigerate overnight. In the morning, remove from refrigerator while preheating the oven, then bake as directed.
- Savory Variation: Create a savory version by omitting the maple syrup and cinnamon, adding shredded cheese, cooked bacon bits, and herbs to the custard mixture.
- Individual Ramekins: For a more elegant presentation, bake in individual ramekins instead of a muffin tin, increasing the baking time by 5-7 minutes.
- Dairy-Free Option: Substitute almond milk or oat milk for the whole milk with excellent results.
- Extra Decadence: Add a cream cheese filling by placing a teaspoon of sweetened cream cheese in the center of each muffin before baking.
- Texture Tip: For more distinct bread pieces, reduce soaking time to 5 minutes. For a more homogeneous, bread pudding-like texture, soak for the full 15 minutes.
- Storage Solution: Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in microwave for 20-30 seconds.
FAQ
1. Can I use regular sandwich bread for this recipe?
Yes, though the texture won’t be quite as rich. If using sandwich bread, reduce the milk by 1/4 cup as it tends to be less absorbent than artisan breads.
2. My muffins stuck to the tin. What went wrong?
Be very generous with greasing the muffin tin, making sure to get into all corners. For foolproof release, use parchment paper muffin liners or a silicone muffin pan.
3. Can I make these in a mini muffin tin for bite-sized treats?
Absolutely! Reduce the baking time to 12-15 minutes and check for doneness with a toothpick.
4. How do I know when the muffins are perfectly done?
The tops should be golden brown and spring back when lightly touched. A toothpick inserted into the center should come out clean or with a few moist crumbs, but not wet batter.
5. Can I freeze these muffins?
Yes! Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in a 350°F oven for 10 minutes or microwave for 30-45 seconds.
6. Is there a way to reduce the sugar content?
You can reduce the brown sugar in the custard and use unsweetened applesauce for natural sweetness. The cinnamon-sugar topping can be reduced or replaced with a light maple glaze.
7. What’s the best way to reheat these muffins?
For the best texture, reheat in a 325°F oven for 5-7 minutes. A microwave works for quick reheating (20-30 seconds) but may make them slightly more moist.
8. Can I use whole wheat bread for a healthier version?
Yes, but it will produce a denser muffin. I recommend using half whole wheat and half white bread for the best balance of nutrition and texture.
Snag the full recipe below for French Toast Muffins and bake a sweet breakfast treat tonight!
French Toast Muffins
Equipment
- 12-Cup Muffin Tin
- Large Bowl
- Small Bowl
- Baking Sheet (optional)
Ingredients
Muffins
- 6 cups day-old bread cubed, challah, brioche, or French bread work best
- 6 large eggs
- 1.5 cups whole milk
- 1/3 cup maple syrup
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mix-ins optional, blueberries, diced apples, or chocolate chips
Topping
- 3 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Serving
- maple syrup
- fresh berries
- whipped cream
- powdered sugar for dusting
Instructions
- Cut bread into 1-inch cubes. If using very fresh bread, spread cubes on a baking sheet and dry in a 275°F oven for 10 minutes.
- In a large bowl, whisk together eggs, milk, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
- Add bread cubes to the custard mixture. Gently fold to ensure all pieces are coated. Let soak for 10-15 minutes, occasionally pressing down gently to help absorption.
- Preheat oven to 350°F. Generously grease a standard 12-cup muffin tin with butter or non-stick spray.
- If using mix-ins like berries or chocolate chips, gently fold them into the soaked bread mixture.
- Divide the mixture evenly among the muffin cups, filling each one completely and gently pressing down to compact slightly.
- In a small bowl, mix together granulated sugar and cinnamon for the topping.
- Place muffin tin in preheated oven and bake for 20-25 minutes until tops are golden brown and centers are set (a toothpick should come out clean or with a few moist crumbs).
- While muffins are still hot, brush the tops with melted butter and immediately sprinkle with cinnamon-sugar mixture.
- Allow muffins to cool in the tin for 5 minutes before removing. Run a knife around the edges if needed to loosen.
- Enjoy warm with maple syrup, fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.