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Easy Baked French Toast Muffins with Cinnamon Sugar

A close-up of a french toast muffin with a bite taken out, revealing the soft interior and cinnamon sugar topping.
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Make these easy baked French toast muffins for a portable, make-ahead breakfast. They use brioche or sourdough bread soaked in a simple custard and bake up golden and fluffy.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old brioche or sourdough bread, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup melted butter, divided
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Grease a standard 12-cup muffin tin well or line it with paper liners.
  2. In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, 1 teaspoon of cinnamon, and salt until fully combined. This is your custard soak.
  3. Place the bread cubes into the greased muffin tin cups, filling each cup about two-thirds full.
  4. Pour the custard mixture evenly over the bread cubes in the muffin tin. Press the bread down gently to help it absorb the liquid. Let the mixture sit for 10 minutes to soak.
  5. Melt 2 tablespoons of the butter. Drizzle this melted butter over the tops of the soaked bread cubes in the muffin tin.
  6. In a small bowl, mix the brown sugar and the remaining 1 teaspoon of cinnamon together. Sprinkle this cinnamon sugar mixture evenly over the tops of the muffins.
  7. Bake for 18 to 22 minutes, or until the tops are golden brown and the custard is set in the center.
  8. Let the muffins cool in the tin for 5 minutes before carefully removing them to a wire rack to cool slightly. Serve warm or store for later.

Notes

  • Using day-old bread helps the cubes absorb the custard better without becoming too mushy.
  • You can substitute brioche with challah or sturdy sourdough bread for a different texture.
  • For a make-ahead breakfast, assemble the muffins in the tin the night before, cover, and refrigerate. Add 5 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingbyjade.com/french-toast-muffins-easy-baked-recipe/