The Best Baked French Toast Muffins Recipe for Cozy Mornings

Baked French toast muffins craft a classic breakfast staple into an irresistible handheld delight.

Mornings become extraordinary when these delectable treats emerge from the oven, filling your kitchen with warm, comforting aromas.

Sweet, custardy, and wonderfully portable, these muffins reimagine traditional French toast in a clever, convenient format.

Soft bread cubes absorb a rich mixture of eggs, milk, and aromatic spices, creating a tender interior with delightful crispy edges.

Each bite promises a perfect balance of textures that dance between pillowy softness and golden-brown crispness.

Breakfast enthusiasts and brunch lovers will adore how these muffins simplify morning meal preparation without sacrificing flavor or enjoyment.

Prepare to elevate your breakfast game with a recipe that’s both nostalgic and innovative.

Steps for Baking French Toast Muffins

Step 1: Prepare Milk Mixture

Grab a medium bowl and whisk together milk, eggs, sugar, vanilla, and cinnamon until well combined and smooth.

Step 2: Prepare Muffin Tin

Grease a 12-cup muffin tin thoroughly with cooking spray or butter.

Step 3: Add Bread Cubes

Distribute approximately of bread cubes into each muffin cup, filling them loosely.

Step 4: Soak Bread Cubes

Gently pour the milk and egg mixture over the bread cubes, pressing down slightly to help bread absorb the liquid completely.

Step 5: Chill Overnight

Cover the muffin tin with plastic wrap and refrigerate for 2 hours or overnight to allow flavors to develop.

Step 6: Create Streusel Topping

• Softened butter
• Brown sugar
• Flour
• Cinnamon
• Salt

Combine ingredients until they form a crumbly texture.

Step 7: Preheat Oven

Set oven temperature to 350°F (177°C) and allow it to fully heat up.

Step 8: Add Streusel

Sprinkle the streusel topping evenly across the muffins, covering the bread cubes.

Step 9: Bake Muffins

Bake for 25 minutes until the tops turn golden brown and become slightly crispy.

Step 10: Cool and Serve

Let muffins cool for 5 minutes, then serve warm with optional butter and maple syrup.

Tips for Better French Toast Muffins

• Soak Strategically: Ensure bread cubes are fully saturated by gently pressing them down when adding the milk-egg mixture, allowing maximum flavor absorption.
• Choose Wisely: Select day-old or slightly stale bread for better texture and improved moisture retention in your muffins.
• Prep in Advance: Refrigerate the assembled muffins overnight to develop deeper flavors and save morning preparation time.
• Prevent Sticking: Generously grease the muffin tin or use parchment liners for easy removal and effortless cleanup.
• Crisp Topping Trick: For extra crunch, broil the muffins for 1-2 minutes after baking to create a golden, caramelized streusel surface.

How to Keep and Reheat French Toast Muffins

• Refrigeration: Store leftover muffins in an airtight container for up to 3 days. Keep them refrigerated to maintain freshness and prevent spoilage.
• Freezing: Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for longer storage.
• Reheating: Warm refrigerated muffins in the microwave for 15-20 seconds or in a preheated 350°F oven for 5-7 minutes until heated through. Frozen muffins should thaw overnight in the refrigerator before reheating.

Perfect Pairings for French Toast Muffins

• Brew Sweet Breakfast Coffee: Pair these French toast muffins with a medium roast Colombian coffee that has caramel and nutty undertones, balancing the sweet cinnamon notes perfectly.
• Elevate with Fruity Compote: Top the muffins with a quick homemade berry compote using fresh strawberries or raspberries, adding a bright, tangy contrast to the rich, sweet breakfast treat.
• Complement with Creamy Drink: Serve alongside a cold glass of vanilla almond milk or a smooth chai latte, which will enhance the warm spices and provide a complementary creamy texture.
• Garnish with Fresh Sides: Add a small side of fresh berries or sliced peaches to bring a light, refreshing element that cuts through the muffins' richness and adds nutritional balance.

French Toast Muffin Flavor Twists

• Fruity French Toast Cups: Fold fresh blueberries or diced strawberries into the bread cubes before pouring the egg mixture, adding a burst of natural sweetness and vibrant color to the classic recipe.
• Nutty Crunch Edition: Sprinkle chopped pecans or sliced almonds on top of the streusel for extra texture and a rich, toasted flavor that complements the soft muffin base.
• Chocolate Chip Morning Treat: Mix mini chocolate chips into the bread cubes before soaking, creating pockets of melted chocolate that transform the muffins into an indulgent breakfast experience.
• Savory Breakfast Option: Replace sugar with grated parmesan cheese and add crispy bacon bits to the streusel, turning these muffins into a hearty, protein-packed morning meal with a salty profile.

Why Everyone Loves Baked French Toast Muffins

• Transform Breakfast with Ease: These baked French toast muffins turn a classic breakfast into portable, individual servings that eliminate the traditional stovetop cooking hassle.
• Indulge in Layered Textures: Soft, custardy bread cubes create a perfect contrast with the crunchy, caramelized streusel topping, delivering a delightful mouthfeel in every bite.
• Prep-Ahead Morning Magic: By allowing the muffins to soak overnight, you'll save precious morning time and wake up to a delicious breakfast that requires minimal morning effort, making it ideal for busy families or weekend gatherings.

Ingredients for Baked French Toast Muffins

• Bread Cubes: Day-old bread works best for soaking up the custard and creating a rich texture.
• French Bread, Brioche, or Challah: Soft, slightly stale bread with a tender crumb for perfect absorption.

• Milk, Eggs: Classic custard base that creates a soft, custardy interior for the muffins.
• Sugar: Adds sweetness and helps caramelize the muffin tops.
• Vanilla Extract: Provides warm, comforting flavor to the custard mixture.
• Ground Cinnamon: Warm spice that enhances the overall sweetness and aroma.

• Butter: Provides rich flavor and helps create a crumbly topping.
• Brown Sugar: Adds deep caramel notes and helps create a crunchy streusel.
• All-Purpose Flour: Helps bind the streusel ingredients together.
• Ground Cinnamon: Adds warm spice to the crumb topping.
• Salt: Balances the sweetness and enhances overall flavor.

• Maple Syrup: Traditional sweet accompaniment for French toast.
• Butter: Adds extra richness when serving.

Baked French Toast Muffins Recipe

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4.8 from 12 reviews

• Total Time: 2 hours 45 minutes
• Yield: 12 1x

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Description

Baked French toast muffins bring classic breakfast comfort to a delightful handheld form. Cinnamon-spiced bread cubes nestle in a rich custard, creating a portable morning treat that promises to delight breakfast enthusiasts with minimal morning prep effort.

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Ingredients

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Main Ingredients:

• 1 loaf French bread, cut or torn into ½ inch cubes (about 12 cups)
• 6 large eggs
• 2 ½ cups (590 milliliters) milk

Sweeteners and Flavoring:

• ½ cup (100 grams) granulated sugar
• 1 tablespoon vanilla extract
• ¼ cup (50 grams) light brown sugar

Spices and Streusel Topping:

• 1 teaspoon ground cinnamon
• ¼ cup cold butter
• ¼ cup (30 grams) all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 pinch of salt

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Instructions

1. Craft a luxurious milk and egg custard by whisking together whole milk (236 milliliters/8 fluid ounces), large eggs, granulated sugar, pure vanilla extract, and ground cinnamon until smooth and well-incorporated.
2. Thoroughly coat a 12-cup muffin tin with cooking spray or butter, ensuring complete coverage to prevent sticking.
3. Carefully cube day-old bread into uniform 1-inch (2.5 centimeters) pieces, distributing approximately 80 milliliters/of bread cubes into each muffin cavity.
4. Gently cascade the prepared custard mixture over the bread cubes, delicately pressing down to guarantee complete saturation and absorption.
5. Securely cover the muffin tin with plastic wrap and allow the mixture to rest and develop flavors in the refrigerator for a minimum of 2 hours or ideally overnight.
6. Preheat the oven to 350°F (177°C), positioning the rack in the center position for even baking.
7. Prepare the streusel topping by combining softened unsalted butter, dark brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt, mixing until the texture resembles coarse, crumbly breadcrumbs.
8. Generously distribute the streusel mixture across the top of each soaked bread muffin, ensuring even coverage.
9. Bake for 25-28 minutes until the tops turn golden brown and the centers appear set and slightly puffy.
10. Remove from the oven and allow the muffins to cool in the tin for 5 minutes, which helps them firm up and prevents breaking.
11. Serve warm, accompanied by additional butter and pure maple syrup if desired, creating a decadent breakfast experience.

Notes

• Overnight Prep Enhances Flavor: Refrigerating the bread mixture for 2 hours or overnight allows ingredients to meld, creating deeper, richer taste profiles.
• Bread Selection Matters: Use day-old, slightly stale bread like brioche or challah for optimal texture and absorption of custard mixture.
• Gentle Soaking Technique: Press bread cubes lightly when adding milk mixture to ensure even distribution without completely crushing the bread.
• Streusel Topping Adds Crunch: The butter and brown sugar crumble creates a delightful crispy layer that elevates the French toast muffins.
• Serving Suggestions: Drizzle with warm maple syrup and add a pat of butter for a decadent breakfast experience that feels like a special treat.
• Make-Ahead Friendly: These muffins can be prepared in advance and stored in the refrigerator, making breakfast preparation a breeze.

• Prep Time: 2 hours 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 267 kcal
• Sugar: 15 g
• Sodium: 229 mg
• Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 114 mg