Go Back

Cinnamon Sugar French Toast Muffins

Cubes of day-old bread soaked in a thick, rich custard, baked in a muffin tin, and coated in crunchy cinnamon sugar.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Soak Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

French Toast Base & Soak
  • 6-8 slices Day-old Bread Thick-cut (brioche, challah, or Texas toast)
  • 3 large Eggs
  • 0.5 cup Milk or Heavy Cream Heavy cream for richer, thicker soak
  • 2 tbsp Granulated Sugar For soak mixture
  • 1 tsp Vanilla Extract
  • 0.5 tsp Cinnamon For soak mixture
Coating
  • 0.5 cup Unsalted Butter Melted
  • 0.5 cup Granulated Sugar For coating, fine grain
  • 1 tbsp Cinnamon For coating

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Two shallow bowls for coating

Method
 

  1. Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners. Cut day-old bread into 1-inch cubes.
  2. Whisk eggs, milk/heavy cream, 2 tbsp sugar, vanilla, and 1/2 tsp cinnamon for the thick custard soak.
  3. Add bread cubes to the custard. Gently fold and let soak for 5-10 minutes, ensuring the bread is moist, soft, and thick.
  4. Divide soaked bread evenly among muffin cups. Bake for 20-25 minutes, until golden brown and the center is soft and thick.
  5. While baking, melt 1/2 cup butter. Combine 1/2 cup sugar and 1 tbsp cinnamon in a separate bowl for the heavy, granular coating.
  6. Unmold the hot muffins. Immediately dip each into the melted butter, then roll generously in the cinnamon sugar mixture, ensuring a thick, crunchy coating.
  7. Serve warm with maple syrup.

Notes

Using day-old, thick-cut bread (like brioche or challah) is best for texture. Heavy cream makes a richer, thicker custard soak. The immediate rolling in cinnamon sugar while hot is key for the crunchy exterior. Soak Time is 5-10 minutes.