Ah, Cinnamon Sugar French Toast Muffins—basically bite-sized, sweet, and custardy French toast in muffin form! Here’s a clear recipe for them:
Ingredients (makes ~12 muffins)
For the muffins:
- 2 cups day-old bread, cut into 1-inch cubes (brioche or challah works best)
- 3 large eggs
- 1 cup milk
- 1/4 cup heavy cream (optional for extra richness)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
For the cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter
Instructions
- Prep the bread and pan
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with paper liners.
- Make custard mixture
- In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Assemble muffins
- Place bread cubes in the muffin cups (roughly evenly divided).
- Pour the custard mixture over the bread, pressing lightly to soak.
- Let sit 5–10 minutes so the bread absorbs the liquid.
- Add topping
- Mix cinnamon and sugar in a small bowl.
- Sprinkle over the soaked bread, then drizzle melted butter on top.
- Bake
- Bake for 25–30 minutes, until golden brown and firm in the center.
- Serve
- Warm or at room temperature, optionally with syrup, whipped cream, or fresh fruit.
These muffins are perfect for brunch, make-ahead breakfasts, or snacks, and they keep well in the fridge for a few days.
If you want, I can also give a quick shortcut version that doesn’t require soaking overnight—still tastes amazing. Do you want that?
