There’s nothing quite like the comforting aroma of cinnamon and vanilla filling your kitchen on a lazy weekend morning. If you love French toast but want something a little more fun (and portable), these French Toast Muffin Cups are the perfect solution. They take all the flavors of classic French toast—warm cinnamon, rich custard, and golden-brown bread—and transform them into adorable, individual-sized muffins.
These little breakfast bites are ideal for busy mornings, brunch gatherings, or even meal prep for the week. They have a crispy, golden top while staying soft and custardy on the inside, making each bite absolutely irresistible. Serve them with a drizzle of maple syrup, a dusting of powdered sugar, or even some fresh berries for an extra special touch.
Whether you’re making these for a family breakfast or a cozy brunch with friends, these French Toast Muffin Cups will quickly become a new favorite!
Why You’ll Love This Recipe
- Perfectly Portable: Enjoy all the flavors of French toast in a convenient, handheld muffin form.
- Great for Meal Prep: Make a batch ahead of time and reheat them for a quick and easy breakfast.
- Crowd-Pleasing Brunch Option: These are great for brunch gatherings or potlucks—everyone loves them!
- Customizable: Use your favorite bread, add mix-ins like chocolate chips or nuts, or switch up the toppings.
- Crispy and Custardy: The perfect texture combination—crispy on the outside, soft and custardy on the inside.
Ingredients You’ll Need
- Bread: 5 cups of bread, cubed (brioche, challah, or French bread work best)
- Eggs: 4 large eggs
- Milk: 1 cup
- Heavy Cream: ½ cup
- Brown Sugar: ¼ cup
- Granulated Sugar: ¼ cup
- Vanilla Extract: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: ¼ teaspoon
- Salt: ¼ teaspoon
- Butter: 2 tablespoons, melted
For Topping:
- Powdered Sugar (optional)
- Maple Syrup (for drizzling)
- Fresh Berries (optional)
How to Make French Toast Muffin Cups
Step 1: Prep Your Bread
Start by cutting your bread into small cubes. If you’re using fresh bread, let it sit out for a few hours or lightly toast it in the oven at 300°F for about 10 minutes. Slightly stale bread works best because it soaks up the custard without getting too soggy.
Step 2: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Keep whisking until everything is well combined, and you have a smooth, creamy custard.
Step 3: Soak the Bread
Add the cubed bread to the custard mixture and gently stir until all the pieces are well coated. Let the bread sit for about 5-10 minutes, allowing it to absorb the liquid. Be careful not to overmix, as you don’t want the bread to break apart completely.
Step 4: Fill the Muffin Tin
Preheat your oven to 350°F and grease a muffin tin with butter or nonstick spray. Evenly divide the soaked bread mixture into the muffin cups, pressing it down slightly to make sure each cup is packed with custard-soaked bread.
Step 5: Bake Until Golden
Drizzle the tops with melted butter for extra crispiness, then bake for 20-25 minutes or until the tops are golden brown and slightly crispy. The muffins should be firm but still soft in the center.
Step 6: Serve and Enjoy
Let the French Toast Muffin Cups cool for a few minutes before removing them from the tin. Dust them with powdered sugar, drizzle with warm maple syrup, and top with fresh berries if desired. Serve warm and enjoy!
Helpful Tips
- Use Stale Bread: Slightly dry bread absorbs the custard better, preventing soggy muffins.
- Don’t Overmix the Bread: Gently stir the bread into the custard so it soaks up the liquid without turning mushy.
- Grease the Muffin Tin Well: This helps prevent sticking and makes it easier to remove the muffins.
- Make-Ahead Option: You can assemble the muffin cups the night before and bake them fresh in the morning. Just cover the muffin tin and store it in the fridge overnight.
- Customize the Flavor: Add chocolate chips, chopped nuts, or even a swirl of peanut butter for extra flavor!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffin cups
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a richer flavor, you can use half-and-half instead of milk and heavy cream.
- For a slightly crispier texture, broil the muffin cups for 1-2 minutes after baking.
- Leftovers can be stored in the fridge and reheated in the oven or microwave.
Nutritional Information
(Per serving – Approximate values)
- Calories: 180
- Carbohydrates: 28g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 3g
- Sugar: 12g
- Fiber: 1g
- Sodium: 150mg
Frequently Asked Questions
Can I Use a Different Type of Bread?
Yes! Brioche, challah, or French bread work best because they’re slightly dense and absorb the custard well. If using sandwich bread, make sure it’s slightly stale.
How Do I Store Leftovers?
Store leftover French Toast Muffin Cups in an airtight container in the refrigerator for up to 4 days.
Can I Freeze These?
Absolutely! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, warm them in the oven at 300°F for 10 minutes or microwave for 30 seconds.
How Do I Keep Them Crispy?
If you want to keep the tops crispy after storing, reheat the muffins in the oven instead of the microwave.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap each muffin individually and store in a freezer-safe bag for up to 2 months.
- Reheat: Warm in the oven at 300°F or microwave for 30 seconds.
Related Recipes
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Conclusion
These French Toast Muffin Cups are a delightful twist on a classic breakfast favorite. With their golden, crispy tops and soft, custardy centers, they’re the perfect combination of textures and flavors. Whether you’re making them for a weekend brunch, meal prepping for the week, or just treating yourself to a cozy morning treat, these muffins are sure to impress.
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French Toast Muffin Cups
Description
There’s nothing quite like the comforting aroma of cinnamon and vanilla filling your kitchen on a lazy weekend morning. If you love French toast but want something a little more fun (and portable), these French Toast Muffin Cups are the perfect solution. They take all the flavors of classic French toast—warm cinnamon, rich custard, and golden-brown bread—and transform them into adorable, individual-sized muffins.
These little breakfast bites are ideal for busy mornings, brunch gatherings, or even meal prep for the week. They have a crispy, golden top while staying soft and custardy on the inside, making each bite absolutely irresistible. Serve them with a drizzle of maple syrup, a dusting of powdered sugar, or even some fresh berries for an extra special touch.
Whether you’re making these for a family breakfast or a cozy brunch with friends, these French Toast Muffin Cups will quickly become a new favorite!
Ingredients
- Bread: 5 cups of bread, cubed (brioche, challah, or French bread work best)
- Eggs: 4 large eggs
- Milk: 1 cup
- Heavy Cream: ½ cup
- Brown Sugar: ¼ cup
- Granulated Sugar: ¼ cup
- Vanilla Extract: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: ¼ teaspoon
- Salt: ¼ teaspoon
- Butter: 2 tablespoons, melted
For Topping:
- Powdered Sugar (optional)
- Maple Syrup (for drizzling)
- Fresh Berries (optional)
Instructions
Start by cutting your bread into small cubes. If you’re using fresh bread, let it sit out for a few hours or lightly toast it in the oven at 300°F for about 10 minutes. Slightly stale bread works best because it soaks up the custard without getting too soggy.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Keep whisking until everything is well combined, and you have a smooth, creamy custard.
Add the cubed bread to the custard mixture and gently stir until all the pieces are well coated. Let the bread sit for about 5-10 minutes, allowing it to absorb the liquid. Be careful not to overmix, as you don’t want the bread to break apart completely.
Preheat your oven to 350°F and grease a muffin tin with butter or nonstick spray. Evenly divide the soaked bread mixture into the muffin cups, pressing it down slightly to make sure each cup is packed with custard-soaked bread.
Drizzle the tops with melted butter for extra crispiness, then bake for 20-25 minutes or until the tops are golden brown and slightly crispy. The muffins should be firm but still soft in the center.
Let the French Toast Muffin Cups cool for a few minutes before removing them from the tin. Dust them with powdered sugar, drizzle with warm maple syrup, and top with fresh berries if desired. Serve warm and enjoy!
Notes
- If you prefer a richer flavor, you can use half-and-half instead of milk and heavy cream.
- For a slightly crispier texture, broil the muffin cups for 1-2 minutes after baking.
- Leftovers can be stored in the fridge and reheated in the oven or microwave.