Cinnamon Sugar French Toast Muffins (Printable)

Soft, custardy muffins with a crispy cinnamon sugar coating, perfect for easy weekend breakfasts.

# What You Need:

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes

02 - 4 large eggs

03 - 1 cup whole milk

04 - 1/2 cup heavy cream

05 - 1/3 cup granulated sugar

06 - 1 teaspoon pure vanilla extract

07 - 1/2 teaspoon ground cinnamon

08 - 1/4 teaspoon salt

09 - 1/2 cup unsalted butter, melted

10 - 1/2 cup granulated sugar

11 - 1 1/2 teaspoons ground cinnamon

01 - Preheat your oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.

02 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.

03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.

04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.

05 - Bake for 22-25 minutes or until the tops are golden and the muffins are set.

06 - While the muffins bake, mix the granulated sugar and cinnamon for coating in a small bowl.

07 - Let muffins cool in the pan for 5 minutes, then carefully remove.

08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.

09 - Serve warm, optionally with maple syrup or fresh berries.

01 -

They capture everything wonderful about French toast but in portable, handheld form
The cinnamon sugar coating creates this incredible crunch that contrasts with the soft custardy center

02 -

Day-old bread is non-negotiable here, fresh bread will turn into a gummy disappointment
Letting the muffins cool those 5 minutes makes the difference between them holding together or falling apart when you coat them

03 -

Cut your bread cubes slightly larger than you think you need, they shrink as they soak
Use a pastry brush for the butter step to get into all the little nooks and crannies