Go Back
Golden cinnamon sugar French toast muffins with a crisp sugary

Cinnamon Sugar French Toast Muffins

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Brunch, Snack
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups Bread Stale or day-old bread works best for soaking.
  • 4 large Eggs Whisk until frothy for better texture.
  • 1 cup Milk Whole milk adds richness; non-dairy alternatives work too.
  • 1 tsp Cinnamon Ground cinnamon enhances sweetness and flavor.
  • ½ cup Sugar Granulated sugar gives a sweet crunch.
  • 1 tsp Vanilla Extract Pure extract elevates the flavor profile.
  • 1 Optional toppings: whipped cream, maple syrup, berries

Method
 

  1. Preheat the OvenSet your oven to 350°F (175°C) to ensure even baking from the start.
  2. Prepare Muffin PanGrease a 12-cup muffin tin or line with muffin papers for easy cleanup.
  3. Cube the BreadCut bread into 1-inch cubes. Stale bread is ideal for absorbing the custard without getting soggy.
  4. Make the CustardIn a large bowl, whisk together the eggs, milk, vanilla, and cinnamon until frothy. This step creates a fluffy texture.
  5. Soak the BreadAdd cubed bread into the custard mixture. Stir gently to coat every piece and let soak for 10–15 minutes to absorb flavors.
  6. Fill the Muffin TinSpoon the soaked bread into each muffin cup, filling them ¾ full. Press lightly to ensure compact shape.
  7. Add ToppingSprinkle a pinch of granulated sugar over each muffin for a caramelized, crisp top.
  8. BakePlace in the oven and bake for 18–20 minutes until golden and set. Use a toothpick to check doneness—it should come out clean.
  9. Cool & ServeLet muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm with maple syrup or fruit if desired.

Notes

  • Use brioche or challah for richer texture.
  • Add-ins: chocolate chips, berries, or chopped nuts.
  • Make ahead: Soak the bread overnight in the fridge for stronger flavor

  • Storage

    • Room Temp: Up to 2 days in airtight container.
    • Fridge: Up to 5–6 days.
    • Freezer: Wrap individually and freeze up to 3 months.