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Cinnamon Sugar French Toast Muffins

Bite-sized French toast cups with a soft custardy center and a crunchy cinnamon-sugar coating. The perfect grab-and-go breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 Muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffin Base
  • 1 loaf French bread or Brioche cubed (approx 10 cups)
  • 4 large eggs
  • 1.5 cups milk whole milk preferred
  • 0.25 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
Topping
  • 0.5 cup unsalted butter melted
  • 0.5 cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Knife

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.
  2. Cut the bread into small 1-inch cubes. Place them in a large bowl.
  3. In a separate bowl, whisk together eggs, milk, 1/4 cup sugar, vanilla, and 1 tsp cinnamon.
  4. Pour the egg mixture over the bread cubes. Toss gently to coat and let sit for 10 minutes to absorb.
  5. Divide the bread mixture evenly into the muffin cups, pressing down slightly to compact.
  6. Bake for 20-25 minutes until golden brown and set.
  7. While baking, melt the butter in one bowl and mix the remaining sugar and cinnamon in another.
  8. Let muffins cool for 5 minutes, then dip the tops in melted butter and roll in cinnamon sugar.
  9. Serve warm with maple syrup if desired.

Notes

Best eaten fresh, but can be reheated in an air fryer to restore crispiness.