Cinnamon Sugar French Toast Muffins
Golden, custardy, and coated in cinnamon sugar, these French toast muffins bake up in a muffin tin for the easiest from-scratch breakfast. Perfect for meal prep, grab-and-go mornings, or a cozy weekend treat.
Equipment
- 12-cup muffin tin
- Large Mixing Bowl
- Whisk
Ingredients
- 6 cups bread, cut into 1-inch cubes (brioche or thick-cut white) day-old works best
- 3 large eggs room temperature
- 3/4 cup whole milk room temperature
- 2 tbsp heavy cream
- 2 tbsp granulated sugar for custard
- 1 tsp vanilla extract
- 1 tsp ground cinnamon divided
- 1/4 tsp ground nutmeg
- 1 pinch salt
- 2 tbsp melted butter for greasing and drizzling
- 3 tbsp granulated sugar for topping
- 1/2 tsp ground cinnamon for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick spray.
- Whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until fully combined.
- Add the bread cubes to the custard mixture and toss gently to coat. Let sit for 5 to 8 minutes, tossing once halfway through.
- Spoon the soaked bread evenly into the muffin cups, pressing lightly to pack. Fill slightly above the rim.
- Mix the topping cinnamon and sugar together. Sprinkle over each muffin, then drizzle with melted butter.
- Bake for 20 to 23 minutes until golden on top and firm in the center when lightly pressed.
- Cool in the pan for 5 minutes, then remove with a thin spatula or butter knife. Serve warm.
Notes
- Use day-old bread for the best texture and absorption.
- Pack the muffin cups firmly to avoid hollow centers after baking.
- Make ahead: assemble the night before, refrigerate, and bake in the morning.
- Freeze individually for up to 6 weeks. Reheat in microwave for 35 seconds or oven at 325°F for 8 minutes.