Name: French Toast Muffins
Prep time: 10 min
Cook time: 6 h 35 min
Total time: 6 h 45 min
Yield: 22
Cuisine: American
Ingredients: 1 loaf brioche bread (14 ounces); 6 large eggs; ¼ cup light brown sugar; ¼ cup granulated sugar; ½ teaspoon ground cinnamon; Pinch fine sea salt; 1 cup whole milk; 1 cup heavy cream; 2 teaspoons pure vanilla extract; ½ cup salted butter (softened); ½ cup light brown sugar; ½ cup all-purpose flour; 1 teaspoon cinnamon; ¼ teaspoon fine sea salt

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French toast muffins are not just an ordinary breakfast; they are a delightful blend of sweet flavor and comforting texture, reminiscent of your favorite brunch spot but made right in your kitchen. These muffins are perfectly golden on the outside, fluffy on the inside, and bursting with that classic cinnamon-infused French toast flavor. The addition of a crunchy streusel topping elevates them to a whole new level, making them irresistible.

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I first stumbled upon the idea of making French toast muffins during a lazy Sunday, craving something easy yet indulgent. They turned out to be a family favorite, preventing any leftover French bread from going to waste. The best part? You can prepare them the night before, pop them in the oven, and let the aroma of buttery cinnamon waft through your home as you welcome the weekend. Trust me, your loved ones will thank you when they reach for one of these delicious bites in the morning!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make French Toast Muffins
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
French Toast Muffins

Why You’ll Love This Recipe

Simple & Quick: This easy recipe takes just 10 minutes to prep and can be made a day ahead.
Irresistible Flavor: Beneath the golden crust lies a soft, custardy center that captures all the flavors of French toast.
Eye-Catching Appeal: These muffins are not only tasty but also look gorgeous on your breakfast table.
Flexible Serving: Great for breakfast, brunch, or even a sweet snack during the day.
Diet-Friendly Options: You can easily modify the recipe to suit gluten-free or dairy-free diets.

Ingredients You’ll Need

1 loaf brioche bread (14 ounces): This rich and buttery bread creates the best texture for muffins. You can substitute it with Challah if needed.
6 large eggs: These form the custard base, providing moisture and richness. Room temperature eggs work best for mixing.
¼ cup light brown sugar: Adds a deeper sweetness and slight caramel flavor. You can substitute with granulated sugar in a pinch.
¼ cup granulated sugar: For a touch of sweetness that balances the flavors perfectly.
½ teaspoon ground cinnamon: Essential for that classic French toast flavor. Freshly ground adds the most robust taste.
Pinch fine sea salt: Enhances all the flavors. Always use fine salt for even distribution.
1 cup whole milk: Creamy and rich, this adds to the custard. You can swap with almond milk or oat milk for a dairy-free version.
1 cup heavy cream: This lends richness that ensures the muffins stay moist and flavorful.
2 teaspoons pure vanilla extract: Quality vanilla elevates the taste; avoid imitation for the best result.
½ cup salted butter (softened): For depth of flavor and for making the streusel topping. Use unsalted butter if you prefer to control the saltiness.
½ cup light brown sugar (for streusel): Adds sweetness and texture; can be substituted with granulated sugar.
½ cup all-purpose flour: Essential for forming the streusel. Gluten-free flour blends can be used as an alternative.
1 teaspoon cinnamon (for streusel): Enhances the aroma and flavor of the topping.
¼ teaspoon fine sea salt: Balances the sweetness in the streusel.

How to Make French Toast Muffins

Prepare the Muffin Pans: Butter or grease two standard 12-cup muffin pans and set them aside. You can also use muffin liners for easier cleanup.
Cube the Bread: Cut the brioche bread into ½-inch cubes and transfer them to a large bowl. A serrated knife works wonders for a clean cut.
Mix the Custard: In a medium bowl, whisk together 6 large eggs, ¼ cup light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and a pinch of fine sea salt until smooth.
Add Cream and Milk: Then, whisk in 1 cup heavy cream, 1 cup whole milk, and 2 teaspoons pure vanilla extract until well combined.
Combine with Bread: Pour the egg mixture over the cubed bread in your large bowl, stirring gently to ensure all the bread pieces absorb the custard. It’s okay if some cubes break—just ensure they’re coated well.
Let It Rest: Allow the mixture to sit for 5 minutes, letting the bread soak in the flavors.
Fill the Muffin Tins: Use a measuring cup to portion out about ¼ cup of the bread mixture into each well of the prepared muffin tins. Expect to make around 20 muffins.
Chill Overnight: Cover the muffin pans tightly with plastic wrap and refrigerate for several hours or overnight. This step ensures the flavors meld beautifully and the bread fully absorbs the custard.
Make the Streusel: In a medium bowl, combine ½ cup salted butter (softened), ½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon cinnamon, and ¼ teaspoon fine sea salt. Use a fork, pastry cutter, or your fingers to mix until you have coarse crumbs.
Store the Streusel: Transfer the streusel mixture to an airtight container and store in the refrigerator overnight.
Preheat the Oven: On baking day, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Top the Muffins: Remove the muffin pans and the streusel mixture from the refrigerator. Evenly sprinkle about 1 tablespoon of streusel over each muffin.
Bake: Place the muffin pans in the oven and bake for 24-28 minutes or until the French toast muffins are set and the tops are lightly golden brown.
Cool: Let the muffins cool in the pans for at least 10 minutes. They may puff up significantly while baking but will deflate slightly as they cool.
Serve: Enjoy them warm with a pat of butter and a drizzle of maple syrup for added decadence.

Storing & Reheating

To keep your French toast muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for about 5 days or freeze them for up to 3 months. When you’re ready to enjoy, reheat in the oven at 350 degrees Fahrenheit for about 10 minutes. This helps restore their fluffy texture and warms them through. Note that freezing may slightly affect the texture, but a quick reheat will refresh their lovely flavors.

Chef’s Helpful Tips

Ensure your brioche bread is a day or two old, as fresher bread may become too soggy during soaking.
When mixing the custard, whisk until fully integrated. Air bubbles help create a fluffy texture.
Don’t skip the chilling step; it’s vital for the bread to absorb the custard fully.
To add a touch of fruit, consider folding in fresh berries or sliced bananas before adding to the muffin pans for a delightful twist.
If you’ve got a sweet tooth, a sprinkle of powdered sugar on top before serving adds a beautiful presentation.

French toast muffins encapsulate the essence of comforting mornings and relaxed brunches at home. They’re easy to make, versatile, and perfect for entertaining. Once you try this recipe, I bet it’ll become a staple at your breakfast table. Don’t hesitate to experiment with different flavors or add-ins, from chocolate chips to seasonal fruits, and create your perfect muffin masterpiece. Enjoy every delicious bite!

Recipe FAQs

Can I use other types of bread for this recipe?

Yes! While brioche offers a wonderfully rich flavor, you can substitute with Challah, White bread, or even whole grain for a healthier option. Just keep in mind the texture may vary slightly.

Can I prepare these muffins in advance?

Absolutely! You can assemble the entire mixture and leave it in the refrigerator overnight. This provides time for the bread to absorb the custard thoroughly and will also simplify your morning prep.

How should I reheat the muffins?

You can reheat them in an oven set to 350 degrees Fahrenheit for about 10 minutes, or you can microwave them for about 30 seconds, depending on your preference. Reheating in the oven helps maintain their texture.

Can I make these muffins gluten-free?

Yes! You can use a gluten-free bread and substitute the all-purpose flour in the streusel with a gluten-free blend. Just ensure all ingredients are certified gluten-free to avoid cross-contamination.

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