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The cornerstone of any great French toast dish is the bread, and for our Cinnamon Sugar French Toast Muffins, day-old bread is the key component. Using bread that has had time to dry out, such as brioche or challah, enhances the overall flavor and texture of the muffins. Fresh bread contains more moisture, which can lead to soggy muffins when soaked in the custard mixture. Stale bread, on the other hand, is more porous, allowing it to absorb the custard better without falling apart.
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Cinnamon Sugar French Toast Muffins

Start your day with a delightful twist on two breakfast favorites! Cinnamon Sugar French Toast Muffins combine the comforting flavors of French toast with the portability of muffins, making them perfect for brunch or a sweet snack. Easy to make with minimal effort, these muffins will fill your kitchen with a warm aroma, inviting everyone to the table. Explore this irresistible recipe and enjoy every delicious bite! #FrenchToast #Muffins #BreakfastTreat #Baking #CinnamonSugar #BrunchRecipes #Deliciousness

Ingredients

6 cups day-old bread (like brioche or challah), cubed

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup granulated sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup unsalted butter, melted

1/2 cup granulated sugar (for coating)

1 tbsp ground cinnamon (for coating)

Instructions

Preheat Your Oven: Preheat your oven to 375°F (190°C) and grease a muffin pan with cooking spray or butter.

    Prepare Bread Cubes: In a large mixing bowl, add the cubed bread. If your bread is not stale, you may want to toast it lightly in the oven for 10 minutes to dry it out a bit, which helps in absorbing the custard.

      Make the Custard: In a separate mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.

        Combine Bread and Custard: Pour the custard mixture over the bread cubes, ensuring that all pieces are well-coated. Allow it to soak for about 10-15 minutes, stirring occasionally to make sure the bread absorbs the liquid evenly.

          Fill Muffin Tin: Using a large spoon or ice cream scoop, fill each muffin cup about 2/3 of the way full with the bread-custard mixture.

            Mix Cinnamon Sugar Coating: In a small bowl, mix the 1/2 cup granulated sugar with 1 tablespoon of ground cinnamon.

              Add Butter and Topping: Drizzle the melted butter over the filled muffin cups. Sprinkle the cinnamon-sugar mixture evenly over the tops.

                Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, optionally drizzled with maple syrup or a dusting of powdered sugar.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 12 muffins