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Cinnamon Sugar French Toast Muffins

The ultimate breakfast treat! All the classic flavors of custardy French toast baked into convenient, bite-sized muffins and rolled in a crunchy, sweet cinnamon-sugar coating.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 14 oz sturdy bread (French or Brioche) cubed and slightly stale
  • 4 large eggs room temperature
  • 1 cup whole milk
  • 0.25 cup heavy cream
  • 0.33 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
Coating
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 0.5 cup unsalted butter melted

Equipment

  • 12-cup muffin tin
  • Large Mixing Bowl
  • Whisk
  • Shallow bowls for coating

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin.
  2. Cut bread into 1/2-inch cubes. If bread is very fresh, toast lightly in the oven for 5 minutes.
  3. In a large bowl, whisk together eggs, milk, heavy cream, 1/3 cup sugar, vanilla, 1 tsp cinnamon, nutmeg, and salt.
  4. Add bread cubes to the egg mixture. Gently fold to coat. Let sit for 10-15 minutes to absorb the liquid.
  5. Scoop soaked bread into the prepared muffin tin, filling to the top and pressing gently. Pour any leftover liquid evenly over the tops.
  6. Bake for 20-25 minutes until puffed and golden brown.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  8. In a small bowl, melt the butter. In another bowl, mix 1/2 cup sugar and 1 tbsp cinnamon.
  9. Dip warm muffins into the melted butter, then roll entirely in the cinnamon-sugar mixture. Serve warm.

Notes

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven or toaster oven for the best crispy texture.