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Cinnamon Sugar Baked French Toast Muffins

A stack of golden brown french toast muffins coated in cinnamon sugar, with the top one broken open.
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Bake classic French toast flavors into easy, portable muffins using stale bread cubes. These are perfect for quick grab-and-go breakfasts or make-ahead meal prep.

Ingredients

Scale
  • 1 loaf (about 8 cups) stale bread (like brioche or challah), cut into 1-inch cubes
  • 4 large eggs
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup melted butter, divided
  • 1/2 cup brown sugar (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin well or line with paper liners.
  2. Place the bread cubes into a large bowl.
  3. In a separate medium bowl, whisk together the eggs, milk, 1/4 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon, nutmeg, baking powder, and salt until fully combined.
  4. Pour the egg mixture over the bread cubes. Gently toss to coat all the bread pieces. Let the mixture sit for 10 minutes so the bread absorbs the custard.
  5. Melt 1/4 cup of the butter. Drizzle the melted butter over the soaked bread cubes and toss lightly one more time.
  6. Spoon the bread mixture evenly into the prepared muffin cups, pressing down slightly to fit about 3/4 full.
  7. In a small bowl, mix the brown sugar, 2 tablespoons granulated sugar, and 1 tablespoon cinnamon for the topping.
  8. Melt the remaining 1/4 cup butter. Brush the tops of the muffins lightly with the melted butter. Sprinkle the cinnamon sugar mixture generously over the tops of each muffin.
  9. Bake for 18 to 22 minutes, or until the tops are golden brown and the center is set.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread may become too soggy.
  • For a make-ahead option, you can assemble the mixture in the muffin tin, cover, and refrigerate overnight. Add 3-5 minutes to the baking time if baking directly from the refrigerator.
  • Serve these French Toast Muffins with a side of maple syrup for dipping.

Nutrition

Find it online: https://fooddexterity.com/french-toast-muffins-recipe/