French Toast Muffins

ByYummy Recipes

Say hello to your new favorite breakfast treat: French Toast Muffins. They’re everything you love about traditional French toast—but in perfectly portioned, soft-in-the-center, crisp-on-top muffin form. Made with cubed bread soaked in a cinnamon-vanilla custard, baked until golden, and optionally dusted with powdered sugar or drizzled with maple syrup, these muffins are easy to prep, easy to serve, and completely irresistible.

Whether you’re feeding a hungry weekend crowd, packing breakfast for the week, or creating a brunch spread that looks as good as it tastes, French Toast Muffins are a clever twist on a classic. They’re portable, freezer-friendly, and endlessly customizable with fruits, nuts, or chocolate chips. Plus, you can make them the night before and bake in the morning—no skillet flipping required.

Why You’ll Love These French Toast Muffins

  • No Skillet Needed: Baked, not fried—no mess, no stress.
  • Great for a Crowd: One batch makes 12–15 muffins.
  • Perfect Texture: Soft and custardy in the middle, golden and crisp on top.
  • Freezer-Friendly: Make once, enjoy all week.
  • Fully Customizable: Add fruit, chocolate, nuts, or go savory!

Ingredients You’ll Need

  • 1 loaf day-old bread, cubed (brioche, challah, or French bread preferred) – about 6–7 cups
  • 5 large eggs
  • 1 1/4 cups milk (whole or 2%)
  • 1/4 cup heavy cream (or more milk)
  • 1/3 cup brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Butter or non-stick spray, for greasing

Optional Mix-Ins:

  • 1/2 cup fresh berries (blueberries, diced strawberries)
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped pecans or walnuts
  • Dash of nutmeg or allspice for extra spice

How to Make French Toast Muffins

Step 1: Prep the Bread

Cut your bread into small cubes (about 1-inch pieces). If the bread is very fresh, let the cubes sit out for an hour or bake at 300°F for 10 minutes to dry slightly. This helps them soak up the custard without getting mushy.

Step 2: Make the Custard

In a large bowl, whisk together eggs, milk, cream, brown sugar, granulated sugar, cinnamon, vanilla, and salt until smooth.

Step 3: Soak the Bread

Add the bread cubes to the custard and gently stir until all pieces are well coated. Let sit for 10–15 minutes, stirring occasionally to ensure even soaking.

Step 4: Fill the Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter or spray.

Spoon the soaked bread mixture into each muffin cup, pressing down lightly. Fill just above the rim—they’ll puff up slightly while baking.

Step 5: Bake

Bake for 25–30 minutes, or until the tops are golden and crisp and the centers are set.

Let cool in the pan for 5 minutes before transferring to a cooling rack.

Serving Suggestions

  • Classic Style: Dust with powdered sugar and serve with maple syrup.
  • Fruity Finish: Top with a spoonful of berry compote or fresh fruit.
  • Creamy Topping: Add a dollop of whipped cream, Greek yogurt, or vanilla glaze.
  • Brunch Board: Arrange with bacon, eggs, fresh fruit, and juice for a DIY brunch.
  • Sweet & Spicy: Drizzle with honey and a pinch of cayenne for a fun twist.

Delicious Variations

  • Cinnamon Roll Muffins: Swirl in cream cheese and top with cinnamon-sugar crumble.
  • Apple Pie Version: Mix in sautéed apples and top with streusel.
  • Nutty Delight: Add chopped nuts and a maple glaze after baking.
  • Savory Swap: Omit sugar and vanilla; add cheese, herbs, and cooked sausage or veggies.
  • Stuffed Muffins: Press a cube of cream cheese or Nutella into the center of each muffin before baking.

Tips for Success

  • Use Dry Bread: Slightly stale bread holds up better and prevents sogginess.
  • Don’t Oversoak: Let the bread absorb the custard, but avoid letting it fall apart.
  • Grease Well: These muffins stick easily—use plenty of butter or non-stick spray.
  • Let Them Set: Rest for 5–10 minutes before removing from the pan for cleaner release.
  • Double Batch: Easily scale up to freeze extras or feed a larger group.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap each muffin in plastic wrap and freeze for up to 2 months.
  • Reheat: Microwave for 20–30 seconds or warm in a toaster oven at 325°F until heated through.

Nutrition Information (Per Muffin, Approximate)

  • Calories: 170
  • Protein: 5g
  • Carbs: 20g
  • Fat: 7g
  • Sugar: 6g
  • Fiber: 1g
  • Sodium: 160mg

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins

FAQs

What’s the best bread to use?
Brioche, challah, or French bread work best due to their structure and flavor.

Can I make these ahead of time?
Yes! Soak the bread and refrigerate overnight. Bake in the morning for fresh muffins.

How do I know when they’re done?
The tops will be golden and the center will feel firm when pressed lightly. A knife inserted should come out mostly clean.

Can I add toppings before baking?
Definitely! Add a crumble topping, sugar sprinkle, or extra cinnamon before they go in the oven.

Can I make them gluten-free or dairy-free?
Yes—use gluten-free bread and swap dairy for almond or oat milk and dairy-free butter.

Conclusion

French Toast Muffins are the ultimate breakfast shortcut—bringing all the joy of French toast in a compact, easy-to-serve form. With endless customization options and the convenience of grab-and-go portions, they’re perfect for busy mornings, brunch spreads, or cozy weekends at home. Whether you keep them classic or go wild with mix-ins and toppings, one batch of these golden, cinnamon-kissed beauties will keep everyone coming back for more.

Spread the love

Reader Favorite