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Easy Baked French Toast Muffins with Cinnamon Sugar

A stack of freshly baked french toast muffins topped with a thick layer of cinnamon sugar.
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Make these easy baked french toast muffins for a perfect grab and go breakfast or simple brunch dish. They are simple to prepare ahead of time and taste like classic French toast.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old bread (brioche or sourdough recommended), cut into 1-inch cubes
  • 6 large eggs
  • 1 1/2 cups milk (whole milk works best)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar, divided
  • 1 tablespoon melted butter, for greasing

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin tin well with melted butter or use liners.
  2. Place the bread cubes evenly into the prepared muffin cups, filling each about two-thirds full.
  3. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
  4. Whisk in 1/4 cup of the granulated sugar into the egg mixture.
  5. Pour the egg mixture evenly over the bread cubes in the muffin tin. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 10 minutes to soak.
  6. Bake for 20 to 25 minutes, or until the tops are golden brown and the center is set.
  7. While the muffins bake, prepare the topping: In a small bowl, mix the remaining 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon (if you want extra cinnamon flavor, use 1/2 teaspoon total cinnamon in the batter and 1/2 teaspoon in the topping).
  8. Once the muffins are done, carefully remove them from the oven. While still warm, gently sprinkle the cinnamon sugar mixture over the tops of each muffin.
  9. Let the muffins cool slightly in the tin before carefully removing them. These are great served warm or at room temperature.

Notes

  • Using day-old or slightly stale bread gives the best texture, as it soaks up the custard without becoming too mushy.
  • For a make ahead breakfast solution, you can assemble the muffins (steps 1-4) the night before, cover the tin, and refrigerate. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • These french toast muffins freeze well. Cool completely, then store in an airtight container for up to one month. Reheat in the microwave or oven.

Nutrition

Find it online: https://blissbatter.com/french-toast-muffins-easy-baked-recipe/