Description
These baked cinnamon sugar French toast muffins are a delightful breakfast treat featuring cubes of day-old bread soaked in a rich custard mixture, baked to golden perfection, and topped with a buttery cinnamon sugar sprinkle. Perfectly portioned and easy to make, they are a delicious twist on classic French toast.
Ingredients
Scale
French Toast Muffins
- 8 slices of day-old bread, cubed (about 4 cups)
- 4 large eggs
- 1 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin to prepare for baking the muffins.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, ground cinnamon, and salt until well combined to create the custard base.
- Soak Bread Cubes: Add the cubed day-old bread to the custard mixture and stir gently to coat all pieces. Allow the mixture to sit for 5–10 minutes so the bread absorbs the liquid fully.
- Fill Muffin Cups: Evenly divide the soaked bread mixture among the prepared muffin cups, pressing down gently to compact the bread for better structure.
- Bake the Muffins: Place the muffin tin in the oven and bake for 25–28 minutes, or until the muffins turn golden brown and are set in the center.
- Prepare Cinnamon Sugar Topping: While the muffins are baking, combine the granulated sugar and ground cinnamon in a small bowl to make the topping.
- Add Topping: Once baked, remove the muffins from the oven, brush the tops with melted butter, then immediately sprinkle with the cinnamon sugar mixture to coat evenly.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Using day-old bread is essential for the muffins to absorb the custard without turning mushy.
- You can substitute maple syrup with honey or a sugar-free syrup to adjust sweetness.
- Non-dairy milk alternatives such as almond, oat, or soy milk work well for a dairy-free version.
- Ensure to press the bread mixture firmly into the muffin cups for better shape and texture.
- These muffins reheat well in a toaster oven or microwave for a quick breakfast option.
