French Toast Muffins
French toast muffins are the most convenient way to enjoy French toast! Take them with you and enjoy cinnamon and brown sugar French toast goodness on-the-go.
There are a lot of ways to make French toast. You’ve got your classic French toast, sheet pan French toast, and even French toast roll-ups. But if you’re looking for French toast your kids can eat while you’re waiting in the school drop-off line, these French toast muffins are just the ticket.
Just like the best French toast, these muffins are tender on the inside and perfectly crispy on the edges. There’s only a touch of sugar in the recipe, so they’re a healthy alternative to neon-colored sugary-sweet breakfast cereals, and you’ll love how easy they are too. Only 10 minutes of prep and the rest of the time is baking!
About this French toast muffin recipe
If you’ve made traditional French toast before, this French toast muffin recipe will be a cinch. It works using the same concept of soaking thick-cut bread (in this case, cubed Texas toast) in a custard mixture. Because this recipe is so simple and freezes beautifully, you might just want to double or triple it for weeks’ worth of grab-and-go breakfasts!
This is also the perfect recipe for customizing. Feel free to add mix-ins, toppings, and different flavorings. We share some ideas below, but as long as you stick to the original custard-to-bread ratio, there’s a lot of room to play around with your family’s favorite ingredients.
What you need
- Texas toast – Or another thick-cut bread. You can use a whole wheat bread for a healthier option, or swap in a gluten-free bread to make these French toast muffins gluten-free.
- Ground cinnamon – This and the nutmeg can be swapped for apple pie spice.
- Ground nutmeg – Use freshly ground if you happen to have whole nutmeg on hand.
- Salt – Just a bit adds balance.
- Brown sugar – Both light or dark brown sugar will work in this recipe; dark brown sugar has a more pronounced molasses flavor.
- Eggs – Use large eggs.
- Milk – Whole milk is best, but since this recipe also has heavy cream, you can get away with using a lighter variety.
- Heavy cream – Key to a rich custard!
- Vanilla extract – Almond extract can be used instead for a slight twist.
How to make french toast muffins
Prepare. Preheat oven to 350ºF, then prepare a muffin tin by brushing butter into all 12 cups or coating them with cooking spray.
Season the bread. Place the cubed bread in a medium mixing bowl. Sprinkle the spices and salt over the top.
Tip: Use stale bread for a firmer texture, or fresh bread for French toast cups that are more custardy in the middle.
Make the custard. In a large mixing bowl, whisk the eggs and sugar until the eggs are beaten and combined with the sugar, then whisk in the milk, cream, and vanilla.
Finish the French toast mixture. Add the cubed bread to the custard and gently stir to coat. Divide the bread and custard into the prepared muffin pan.
Bake. Place the pan in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Sweet enriched breads like challah and brioche are considered the best for French toast; if you like a firm, sturdy French toast slice, then a French baguette might be a good choice for you. Even sourdough, whole wheat, or regular white sandwich bread will work—just avoid anything strongly flavored like rye.
Don’t leave the French toast in the fridge overnight and use a sturdy (or day-old) bread rather than a soft, fresh loaf. Both of these tips will help keep your French toast from being too soft.
It’s up to you! If you dry out the bread first, you’ll end up with firmer French toast muffins, as the bread won’t soften as much in the custard.
How to make these French toast muffins your own
We love this recipe for French toast muffins just as it’s written, but here are some simple ways to switch things up!
- Make it with fruit. Diced apples or blueberries are delicious additions to these French toast muffins. Add the fruit in with the bread, then proceed with the rest of the recipe. Keep in mind, they may not hold together quite as well with the addition of fruit (think plate-and-fork rather than grab-and-go).
- Top with cinnamon sugar. As written, this recipe is lightly sweet; you can add maple syrup or pancake syrup to the muffins before serving if you want them sweeter, or you if you plan on serving these on the go, sprinkle the tops of the muffins with cinnamon sugar before baking.
- Add some crunch. Toasted pecans add some crunch—and a little bit of protein—to French toast muffins. Just chop them finely and mix them in with the bread and custard.
- Swap out the brown sugar. You can replace it with granulated sugar or even maple syrup or honey.
Make Ahead Ideas
You can cube the bread a day or two before making the recipe. This will give it time to dry out and also give you a head start when you’re ready to start cooking.
Store these French toast cupcakes in the refrigerator for up to 5 days or freeze them in an airtight container or zip-top storage bag for up to 3 months.
Reheat French toast cupcakes in the microwave, or pop them in a 350ºF oven or air fryer until they’re warmed through to retain some of the crispy texture on the tops and edges.
More French toast recipes
Get the Recipe: French Toast Muffins
- 6 cups cubed Texas toast (½ x ½ inch) (about 7 slices)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon brown sugar
- 3 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- Preheat oven to 350ºF.
- Prepared a muffin tin by brushing butter into all 12 cavities. You can also use cooking spray; set aside
- Cut the bread to size and place in a medium-size bowl
- Sprinkle cinnamon, nutmeg and salt over the bread. Set aside
- In a large mixing bowl, whisk eggs and sugar until blended.
- Add the milk, cream, and vanilla. Mix until all ingredients are incorporated.
- Add the cubed bread into the wet mixture, gently mix until all bread is coated with egg mixture.
- With a 1/3 cup measuring cup, scoop the mixture into each muffin cavity.
- Bake in preheated oven for 20 to 25 minutes or until the top is golden brown.
- Remove from oven and insert a toothpick into the French toast muffin. If it comes out clean, they are ready.
- Serve and enjoy!
- Make ahead: You can cube the bread a day or two before making the recipe. This will give it time to dry out and also give you a head start when you’re ready to start cooking.
- Storage & Reheating: Store leftovers in the refrigerator for up to 5 days or freeze them in an airtight container or zip-top storage bag for up to 3 months. Reheat in the microwave, or pop them in a 350ºF oven or air fryer until they’re warmed through to retain some of the crispy texture on the tops and edges.
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