French Toast Muffins are made in under an hour and in muffin tins which make this classic breakfast dish extra fun for the family. The muffins are baked until golden brown and dusted with powder sugar.
My family loves traditional French Toast; however, I don’t always love standing at the stove watching and flipping slice by slice. That’s where these French Toast Muffins come in to place. A little bit of upfront work but little to no hands on cooking working! These muffins are incredibly easy to make and super kid friendly. Even better you can prep these muffins the night before and then bake them the next morning. But don’t worry, if you forget to prep the night before you can whip them up in 15 minutes that morning for breakfast.
Why this Recipe Works
French toast muffins can be made ahead of time.
The perfect breakfast or brunch main or side dish.
Minimal hands on time meaning you can spend more time with family.
Ingredients
- Bread – One loaf of French Bread.
- Dairy – You will need a mix of milk and heavy cream.
- Eggs – This recipe requires 5 eggs.
- Sugar – A mix of brown sugar and granulated sugar.
- Spices – I like to use cinnamon and nutmeg.
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix together the white granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, eggs, milk, and heavy cream. Whisk until fully smooth and incorporated.
Cut the french bread into 1-inch cubed pieces.
Place in the milk mixture bowl, fully submerge until all the pieces have absorbed the mixture.
Spray a 12-cup muffin tin really well with coconut oil cooking spray. Begin to scoop the french toast mixture into each cup. Once all the mixture is in the cups, bake at 350 degrees Fahrenheit for 30 minutes.
Carefully remove the muffins from the oven. Let them sit for 5 minutes. Carefully, scoop each muffin out. Top with maple syrup and serve immediately.
FAQs
Yes, you can make the French Toast Muffins ahead of time. Follow the recipe up until the step where you are going to bake them in the oven. Instead cover them with plastic wrap and store in the refrigerator overnight.
French toast batter is made of a combination of eggs, heavy cream and/or milk, vanilla extract, cinnamon, and sometimes a pinch of nutmeg.
If I’m looking for more flavor for French toast I will add a different extract like almond extract, lemon extract, even peppermint extract. If I don’t add a different extract I’ll add either fresh fruit or a fruit syrup like strawberry compote or blueberry compote.
Tips & Tricks
Here are a few of my favorite tips and tricks when making french toast muffins.
- Bread – Any bread will do for this recipe but just know that if the bread is very moist it may result in extra soft French Toast Muffins.
- Crunch – Add a little crunch to the top of your muffins by adding a sprinkle of Turbinado Sugar before baking.
- Storing – You can store leftover muffins in an air tight container in the refrigerator for up to 3 days.
- Freezing – To freeze French Toast muffins simply place in a freezer friendly bag or container. Freeze for up to 3 months. To reheat– take the frozen muffin and bake for 5-10 minutes at 325 degrees Fahrenheit until warmed through. Or simply place in the microwave and heat in 30 second increments.
Easy Breakfast Recipes
If you are craving more breakfast recipes, here are a few more of my favorites.
If you make this French Toast Muffins recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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French Toast Muffins
Equipment
- Oven
Ingredients
- 1 tablespoon white granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ⅛ teaspoon nutmeg
- 5 eggs
- 1 cup 2% milk
- ½ cup heavy cream
- 1 loaf French bread cubed into 1-inch pieces
- Non-Stick Cooking Spray
- Maple Syrup for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the white granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, eggs, milk, and heavy cream. Whisk until fully smooth and incorporated.
- Cut the french bread into 1-inch cubed pieces. Place in the milk mixture bowl, fully submerge until all the pieces have absorbed the mixture.
- Spray a 12-cup muffin tin really well with coconut oil cooking spray. Begin to scoop the french toast mixture into each cup. Once all the mixture is in the cups, bake at 350 degrees Fahrenheit for 30 minutes.
- Carefully remove the muffins from the oven. Let them sit for 5 minutes. Carefully, scoop each muffin out. Top with maple syrup and serve immediately.
Notes
- Bread – Any bread will do for this recipe but just know that if the bread is very moist it may result in extra soft French Toast Muffins.
- Crunch – Add a little crunch to the top of your muffins by adding a sprinkle of Turbinado Sugar before baking.
- Storing – You can store leftover muffins in an air tight container in the refrigerator for up to 3 days.
- Freezing – To freeze French Toast muffins simply place in a freezer friendly bag or container. Freeze for up to 3 months. To reheat– take the frozen muffin and bake for 5-10 minutes at 325 degrees Fahrenheit until warmed through. Or simply place in the microwave and heat in 30 second increments.
Nutrition
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Diane
Perfect timing! I just happened to have left over French bread! It’s baking as I type this and smells heavenly! Thank you Katie! so glad I saw this!
Katie
Hope you liked them as much as we do!