Cinnamon Sugar French Toast Muffins
A fun twist on classic French toast, these bite-sized muffins are coated in a sweet cinnamon-sugar mixture and baked to perfection. Perfect for breakfast, brunch, or a sweet snack, they combine the flavors of French toast with the convenience of muffins.
Equipment
- Mixing bowls (large and small)
- Whisk
- Muffin tin
- Parchment paper or muffin liners (optional)
- Pastry brush (optional, for butter coating)
- Measuring cups and spoons
- Knife (for cutting bread)
Ingredients
- For the Muffins:
- 4 cups cubed bread French bread, brioche, or challah work best
- 3 large eggs
- 1 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- For the Cinnamon Sugar Coating:
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment paper/muffin liners.
- Prepare the Bread Cubes :
- Cut the bread into small cubes (about 1-inch pieces) and divide them evenly among the muffin cups, filling each cup about 3/4 full.
- Make the Egg Mixture :
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour the egg mixture evenly over the bread cubes in the muffin cups, ensuring all the bread is soaked.
- Let the mixture sit for 5–10 minutes to allow the bread to absorb the liquid.
- Bake the Muffins :
- Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and puffed up.
- Remove from the oven and let cool slightly in the pan.
- Coat with Cinnamon Sugar :
- In a small bowl, mix together the granulated sugar and cinnamon for the coating.
- Brush the tops of each muffin lightly with melted butter, then sprinkle generously with the cinnamon-sugar mixture. Alternatively, dip the entire top of each muffin into the melted butter and then into the cinnamon-sugar mixture for full coverage.
- Serve :
- Serve warm with maple syrup, whipped cream, or fresh fruit if desired.
Notes
Use stale or slightly dried-out bread for the best texture, as it absorbs the egg mixture better.
If you prefer a richer flavor, substitute half-and-half or heavy cream for the milk.
Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
For a gluten-free version, use gluten-free bread.
If you prefer a richer flavor, substitute half-and-half or heavy cream for the milk.
Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
For a gluten-free version, use gluten-free bread.