French Toast Muffins
Portable, cinnamon kissed muffins that capture the flavors of French toast, perfect for brunch or breakfast on the go.
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.
Notes
Use day-old bread for best absorption. Prepare up to step 6 and refrigerate overnight for make-ahead. Try savory version with cheese and bacon. Use almond or oat milk for dairy-free. Store at room temperature for 2 days or refrigerate for 5 days. Freeze for up to 3 months. Reheat in oven or microwave.