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Cinnamon Sugar French Toast Muffins

Cinnamon Sugar French Toast Muffins combine the rich flavors of classic French toast with the convenience of muffins, perfect for breakfast or a sweet snack. Their warm, cinnamon-infused taste and fluffy texture make them an irresistible treat for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • Bread: Day-old or slightly stale bread works best as it soaks up the custard without becoming too soggy. Brioche or challah are excellent choices for their rich tender crumb.
  • Eggs: Essential for the custard base providing structure and richness.
  • Milk and Cream: A combination of whole milk and heavy cream creates a luscious creamy custard.
  • Sugar: Granulated sugar sweetens the custard while a cinnamon-sugar mixture adds a crunchy topping.
  • Cinnamon: The star spice that infuses warmth and depth of flavor.
  • Vanilla Extract: Enhances the overall flavor profile with a subtle aromatic note.
  • Butter: Adds richness to the muffins and helps achieve a golden crisp topping.
  • Salt: Balances the sweetness and enhances the flavors.

Instructions
 

Preheat the Oven:

  • Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.

Prepare the Bread:

  • Cut the bread into small cubes, about 1-inch pieces. Set aside.

Make the Custard:

  • In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, vanilla extract, and a pinch of salt until well combined.

Soak the Bread:

  • Add the bread cubes to the custard mixture, gently folding to coat all the pieces. Let it sit for 5-10 minutes, allowing the bread to absorb the liquid.

Fill the Muffin Tin:

  • Spoon the soaked bread mixture evenly into the prepared muffin cups, pressing down slightly to compact.

Prepare the Topping:

  • In a small bowl, mix together granulated sugar, cinnamon, and melted butter until it resembles wet sand. Sprinkle generously over each muffin.

Bake:

  • Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve:

  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm, optionally with a drizzle of maple syrup or a dusting of powdered sugar.

Notes

  • Bread Choice: Use rich, sturdy breads like brioche, challah, or French bread for the best texture.
  • Make-Ahead Option: Assemble the muffins the night before, cover, and refrigerate. Bake fresh in the morning.
  • Customization: Add chopped nuts, raisins, or chocolate chips for extra flavor and texture.
  • Uniform Size: Cut bread cubes evenly to ensure consistent baking.
  • Serving Suggestions: Pair with fresh fruit, yogurt, or a side of crispy bacon for a complete breakfast.