Cinnamon Sugar French Toast Muffins
A New Twist on Breakfast Favorites – these muffins combine the classic flavors of French toast eggy custard with sweet cinnamon and rich vanilla. Perfect as a meal-prep hero, a brunch centerpiece, or a kid-friendly bite!
Ingredients
- 6 cups cubed day‑old bread brioche or challah recommended for extra richness
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract optional, but enhances flavor
- 2 tbsp melted butter for greasing the tin and optional topping
- 3 tbsp cinnamon‑sugar mixture for a sweet, crunchy topping
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a 12‑cup muffin tin with melted butter.
- Assemble Bread: Cube 6 cups of day‑old bread and divide evenly among the muffin cups, pressing lightly to pack the bread.
- Make Custard: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, cinnamon, and vanilla extract until well combined.
- Soak & Top: Pour the custard evenly over the bread in each cup. Allow a few minutes for the bread to soak up the mixture, then sprinkle the cinnamon‑sugar mixture generously on top.
- Bake: Bake for 20–25 minutes until the tops are golden brown and the custard is set.
- Cool & Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with your choice of syrup, a dusting of powdered sugar, or fresh berries.
Notes
- Meal Prep: Assemble the muffins ahead of time for a quick breakfast all week. They also reheat well in the microwave (20–30 seconds) or in a 300°F oven (5–10 minutes).
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen (wrapped individually) for up to 2 months.
- Customization Ideas: Feel free to mix in extras such as chocolate chips, raisins, or chopped nuts. You can also experiment by swapping cinnamon with nutmeg or cardamom for a unique twist.