Cinnamon Sugar French Toast Muffins
Enjoy the comforting flavors of French toast in a portable muffin form, perfect for brunch or a cozy breakfast.
Ingredients
Main Ingredients
- 3 cups day-old bread, cubed (challah, brioche, or whole wheat) Day-old bread soaks up the custard without turning to mush.
- 3 large eggs Bind the custard and give structure.
- 1 cup whole milk (or almond milk) Adds creaminess.
- 1/3 cup granulated sugar Sweetens the base.
- 1 teaspoon pure vanilla extract Aromatic depth.
- 2 teaspoons ground cinnamon The star spice that makes these muffins sing.
- 1/4 teaspoon salt Balances sweetness.
- 1/4 cup melted butter (or coconut oil) For richness and a golden crust.
- 2 tablespoons sugar for topping Mixed with 1 teaspoon cinnamon.
- 1 teaspoon cinnamon for topping Mixed with 2 tablespoons sugar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Place cubed bread in a large bowl. If your bread is very dry, tear it into slightly smaller pieces for easier soaking.
- In a separate bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, salt, and melted butter until smooth.
- Pour the custard over the bread, tossing gently to ensure each cube soaks evenly. Let rest for 5 minutes.
- Spoon the soaked bread into muffin cups, filling nearly to the top. Press lightly to eliminate air pockets.
- Sprinkle a generous pinch of the cinnamon-sugar mix on each muffin.
Baking
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean.
- Let cool briefly in the tin, then transfer to a rack. Serve warm.
Notes
These muffins can be personalized or made ahead. Storage options are available for both refrigerator and freezer. Don't forget tips for customizing with chocolate chips or savory flavors!