What the heck is this?
These French Toast Muffins are everything you love about classic French toast—warm cinnamon, a custardy center, and crisp edges—but baked into perfectly portioned muffins you can eat with your hands. It’s like breakfast and brunch had a portable baby. Whether you’re feeding the family, meal prepping for the week, or just need something cozy on a weekday morning, these little bites of comfort have your back.
Why You’ll Love This Recipe
Ready in under 30 minutes? Yes, please. No flipping slices of bread on the stove or babysitting a skillet—just toss it all in a muffin tin and bake. They’re perfect for meal prep, feeding a crowd, or impressing brunch guests with minimal effort. Plus, they smell like Saturday morning cartoons and feel like a warm hug in muffin form. They’re freezer-friendly, kid-approved, and totally customizable.
The Good Stuff You’ll Need
Let’s Do This
6 cups cubed day-old bread (brioche or challah work best—go big on flavor)
4 large eggs
1 cup milk (whole milk for richness, or any milk you like)
1/4 cup heavy cream (optional, but adds luscious texture)
1/4 cup maple syrup (or sub brown sugar for a deeper sweetness)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Butter or nonstick spray for greasing your muffin tin
Optional toppings: powdered sugar, maple syrup, chopped nuts, whipped cream—go wild
Step 1: Prep the Goods
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with butter or nonstick spray. You want those muffins to slide out like a dream.
Step 2: Make the Custard
In a big mixing bowl, whisk together the eggs, milk, cream (if using), maple syrup, vanilla, cinnamon, and salt. Whisk until smooth and golden—basically breakfast magic in a bowl.
Step 3: Soak It Up
Add your cubed bread to the custard mixture and gently stir until all the pieces are soaked and happy. Let it sit for 5–10 minutes so the bread gets extra flavorful and custardy.
Step 4: Fill and Bake
Spoon the mixture evenly into the muffin cups. Press it down just a little so they bake up nice and compact. Pop them in the oven for 20–25 minutes, or until golden brown on top and firm in the middle.
Step 5: Cool & Serve
Let the muffins cool in the pan for about 5 minutes—just enough so you don’t burn your fingers. Then run a knife around the edges and pop them out. Dust with powdered sugar, drizzle with syrup, or eat ‘em plain and glorious.
Serving Suggestions
Serve with fresh berries or a dollop of whipped cream if you’re going for full brunch vibes. These are also amazing with crispy bacon or sausage on the side. Want to level up? Serve warm with a scoop of vanilla ice cream for a sneaky dessert moment.
Switch It Up
Feeling fancy? Stir in mini chocolate chips, raisins, or chopped apples before baking. Use cinnamon swirl bread or a few slices of leftover croissants if you’re feeling indulgent. You can even add a pinch of nutmeg or swap the vanilla for almond extract for a different twist.
Make-Ahead Tips
These muffins are the kings of meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20 seconds or pop them in the oven to crisp back up. They also freeze like champs—wrap individually and freeze up to 2 months. Reheat straight from frozen.
Questions People Actually Ask
Q: Can I use fresh bread instead of stale?
A: You can, but stale bread holds its shape better. If you’re using fresh, just toast it a bit first to dry it out.
Q: Can I make these dairy-free?
A: Totally. Use your favorite plant-based milk (almond, oat, soy—go nuts) and skip the cream or use a dairy-free version.
Q: Do these work for meal prep?
A: Heck yes. Make a batch on Sunday and you’re set for the week. They reheat like a dream and taste just as good the next day.
Q: What if I don’t have maple syrup?
A: Brown sugar, honey, or agave will work too. It’s all about a touch of sweetness.
Quick and Delicious French Toast Muffin Recipe
- Total Time: 49 minute
- Yield: 12 muffins 1x
Description
These French Toast Muffins are everything you love about classic French toast—warm cinnamon, a custardy center, and crisp edges—but baked into perfectly portioned muffins you can eat with your hands. It’s like breakfast and brunch had a portable baby. Whether you’re feeding the family, meal prepping for the week, or just need something cozy on a weekday morning, these little bites of comfort have your back.
Ingredients
6 cups cubed day-old bread (brioche or challah work best—go big on flavor)
4 large eggs
1 cup milk (whole milk for richness, or any milk you like)
1/4 cup heavy cream (optional, but adds luscious texture)
1/4 cup maple syrup (or sub brown sugar for a deeper sweetness)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Butter or nonstick spray for greasing your muffin tin
Optional toppings: powdered sugar, maple syrup, chopped nuts, whipped cream—go wild
Instructions
Step 1: Prep the Goods
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with butter or nonstick spray. You want those muffins to slide out like a dream.
Step 2: Make the Custard
In a big mixing bowl, whisk together the eggs, milk, cream (if using), maple syrup, vanilla, cinnamon, and salt. Whisk until smooth and golden—basically breakfast magic in a bowl.
Step 3: Soak It Up
Add your cubed bread to the custard mixture and gently stir until all the pieces are soaked and happy. Let it sit for 5–10 minutes so the bread gets extra flavorful and custardy.
Step 4: Fill and Bake
Spoon the mixture evenly into the muffin cups. Press it down just a little so they bake up nice and compact. Pop them in the oven for 20–25 minutes, or until golden brown on top and firm in the middle.
Step 5: Cool & Serve
Let the muffins cool in the pan for about 5 minutes—just enough so you don’t burn your fingers. Then run a knife around the edges and pop them out. Dust with powdered sugar, drizzle with syrup, or eat ‘em plain and glorious.
Notes
Feeling fancy? Stir in mini chocolate chips, raisins, or chopped apples before baking. Use cinnamon swirl bread or a few slices of leftover croissants if you’re feeling indulgent. You can even add a pinch of nutmeg or swap the vanilla for almond extract for a different twist
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Nutrition
- Calories: 140 calories
- Protein: 5g