French Toast Muffins
Transform your breakfast routine with these irresistible French Toast Muffins, a delightful twist on the classic comfort food! Made with lightly spiced, custard-soaked, day-old bread cubes, these muffins boast a perfectly crispy top and a soft, fluffy center that’s bursting with warm flavors of cinnamon, vanilla, and a hint of nutmeg. Baked to golden perfection in just 25 minutes, they’re an easy, make-ahead breakfast or brunch treat that’s perfect for busy mornings or hosting guests. Drizzle with maple syrup, sprinkle with powdered sugar, or enjoy them on their own for a handheld burst of sweet, nostalgic goodness. Whether you're prepping for weekend brunch or looking for a grab-and-go breakfast idea, these French Toast Muffins are a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 6 cups (cubed, day-old preferred) Bread
- 6 large Eggs
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Vanilla extract
- 2 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons (melted) Butter
- Maple syrup (optional, for serving)
- Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin with paper liners.
Cut the bread into small cubes and place them in a large mixing bowl. Set aside.
In another mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the egg mixture over the bread cubes and gently toss to coat the bread evenly. Let it sit for about 5 minutes to allow the bread to absorb the mixture.
Spoon the soaked bread mixture evenly into the prepared muffin tin, filling each cup to the top and lightly pressing down to compact the mixture.
Drizzle the melted butter over the tops of the muffins.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Dust with powdered sugar and serve with a drizzle of maple syrup, if desired. Enjoy!
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
