Description
These Cinnamon Sugar French Toast Muffins are the perfect breakfast or brunch treat—soft and custardy on the inside, golden and crisp on top, and coated in a sweet cinnamon sugar finish. Baked in a muffin tin and made with simple pantry ingredients, they’re an easy, kid-friendly, and freezer-friendly way to enjoy French toast without the skillet.
Ingredients
For the Muffins:
- Day-old bread (cubed — brioche, challah, or French bread work best)
- Eggs
- Milk or cream
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Salt
For the Topping:
- Melted butter
- Granulated sugar
- Ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin pan.
- Make custard: In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.
- Soak bread: Add cubed bread to the custard and gently stir to coat. Let soak for about 5 minutes.
- Fill muffin cups: Divide the mixture evenly into the muffin tin, pressing lightly to help the muffins hold their shape.
- Bake for 25–30 minutes, until golden brown and set in the center.
- Cinnamon sugar finish: While muffins are still warm, brush tops with melted butter and sprinkle or dip in cinnamon sugar.
- Serve warm or allow to cool and store.
Notes
- Add chocolate chips, raisins, or nuts for extra flavor.
- Try maple syrup in the custard for a richer taste.
- Use full cream or half-and-half for extra indulgence.
- A glaze of powdered sugar and milk adds a bakery-style finish.
- Use dairy-free milk to make it non-dairy friendly.
