Cinnamon Sugar French Toast Muffins: Easy Recipe! (Print Version)

Cinnamon Sugar French Toast Muffins are a cozy, easy breakfast. Transform stale bread into fluffy, cinnamon-spiced delights. Perfect for busy mornings!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 6 cups stale bread, torn into 1-inch cubes (challah or brioche recommended)
02 - 4 large eggs
03 - 1 ½ cups whole milk
04 - ¼ cup granulated sugar
05 - 1 teaspoon vanilla extract

→ Flavor Boosters

06 - 1 teaspoon ground cinnamon (for custard)
07 - ¼ teaspoon ground nutmeg

→ Topping Magic

08 - ¼ cup unsalted butter, melted
09 - ¼ cup packed light brown sugar
10 - ½ teaspoon ground cinnamon (for topping)

# Instructions:

01 - First things first, grab your stale bread and tear it into bite-sized pieces, roughly 1-inch cubes. Don't worry about perfection here; rustic is charming! I usually do this right on my cutting board, and honestly, it's a little messy, but it’s part of the fun. Spread them out on a baking sheet; this helps them dry out a tiny bit more if they're not super stale, which is key for soaking up all that eggy goodness without turning into mush. I've definitely tried using fresh bread before, and it was a soggy disaster, so learn from my mistakes!
02 - In a large bowl, whisk together your eggs, whole milk, granulated sugar, vanilla extract, a good amount of ground cinnamon, and that pinch of nutmeg. Whisk it really well until everything is combined and the sugar is dissolved. This is where the magic starts to happen! You want it smooth and creamy, no eggy lumps. I always take a quick sniff here—that vanilla and cinnamon combo? Oh, it's heavenly. Make sure your bowl is big enough, because we're about to add the bread, and trust me, you want room to stir without spilling!
03 - Add your bread cubes to the custard mixture. Gently toss them to coat every single piece. This isn't a race, so take your time and make sure all the bread gets a good soak. You’ll see the bread start to soften and absorb the liquid. I usually let it sit for about 10-15 minutes, stirring occasionally, just to ensure maximum absorption. This step is where the "French toast" part really comes alive, and it should smell like pure breakfast bliss already!
04 - While your bread is soaking, preheat your oven to 375°F (190°C). Then, lightly grease a 12-cup muffin tin. You can use butter or cooking spray; I usually just spray it down quickly. This helps prevent sticking, and trust me, you don't want to fight to get these beauties out. I once forgot to grease a few cups, and let's just say those muffins became "chef's samples" because they were stuck fast. Learn from my butter-forgetting ways!
05 - Evenly divide the soaked bread mixture among the 12 muffin cups. Don't overfill them! Then, in a small bowl, melt your unsalted butter. Stir in the brown sugar and a little more ground cinnamon until it forms a crumbly mixture. Spoon this glorious cinnamon-sugar topping over the top of each muffin. This is what gives these Cinnamon Sugar French Toast Muffins that irresistible crunch and beautiful golden-brown crust. It's a little messy, but so worth it!
06 - Pop your muffin tin into the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and set. A toothpick inserted into the center should come out mostly clean. The smell filling your kitchen at this point? Unbelievable! I usually peek through the oven door every now and then, watching them puff up. Once they're done, let them cool in the tin for a few minutes before transferring them to a wire rack. They might deflate a little, but that's totally normal. Enjoy your Cinnamon Sugar French Toast Muffins!

# Notes:

01 - Always use stale bread for the best texture, fresh bread gets soggy fast.
02 - Store cooled muffins in an airtight container at room temp for 2-3 days, or freeze for longer.
03 - If you don't have whole milk, oat milk can work, but the texture might be slightly different.
04 - A drizzle of maple syrup and a side of fresh fruit makes these extra special for brunch.

# Tools You'll Need:

01 - 12-cup muffin tin
02 - large mixing bowl
03 - whisk
04 - small bowl
05 - measuring cups
06 - measuring spoons

# Nutrition Facts (Per Serving):

Calories: 250-300
Total Fat: 10-15g
Total Carbohydrate: 30-40g
Protein: 5-8g

Back