If you’re looking to upgrade your breakfast game, french toast muffins might just be your new obsession. Combining the cozy flavors of classic French toast with the grab-and-go convenience of muffins, this irresistible twist will have you coming back for more. Get ready for a breakfast treat that’s as easy to make as it is delicious — you won’t want to miss this recipe!
| Servings: | 12 muffins |
| Prep Time: | 15 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 40 minutes |
| Serving Size: | 1 muffin |
Ingredients
- 6 cups cubed brioche or challah bread
- 4 large eggs
- 1 and 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Powdered sugar for topping
- Maple syrup for serving
Equipment
- Standard 12-cup muffin tin
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Nonstick spray or muffin liners
- Measuring cups and spoons
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This gives the muffins a nicely baked golden top. Lightly grease a 12-cup muffin tin with nonstick spray or line with paper liners for easier cleanup.
- Prepare the bread: Cube your brioche or challah into 1/2 inch pieces. Trust me, rustic and a bit uneven is just fine. Toss the cubes into a large mixing bowl.
- Make the custard: In a separate medium bowl, whisk the eggs, milk, cream, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and vanilla extract. Don’t skip the cinnamon and nutmeg—they bring classic warmth to the whole muffin.
- Soak the bread: Pour your richly spiced custard evenly over the bread cubes. Gently toss to combine then let it sit for 5 to 10 minutes so the bread can absorb all that goodness. Stir once or twice to make sure there are no dry spots hiding at the bottom.
- Fill the muffin cups: Once soaked, divide the mixture evenly into the prepared tin. Press the bread gently down into each cup to make compact muffins that hold together as they bake.
- Finish and bake: Drizzle the tops with melted butter. If you want added sweetness or something a bit decorative, you can sprinkle over a little extra brown sugar and cinnamon before popping them in the oven.
- Bake for 25 to 30 minutes or until the tops are golden and lightly crisp, and the center is set. A toothpick inserted in the middle of one should come out clean or with just a few custardy crumbs.
- Cool briefly: Let the muffins sit in the tin for 5 minutes. Then carefully lift them out—they’ll be tender—and cool slightly on a wire rack.
- Serve warm with powdered sugar or maple syrup. They’re equally charming as a weekend brunch centerpiece or a weekday treat.
Nutrition per Serving
| Calories | 205 |
| Protein | 5 grams |
| Carbohydrates | 26 grams |
| Fat | 9 grams |
| Sugar | 11 grams |
| Fiber | 1 gram |
| Sodium | 135 milligrams |
Description
Bite into one of these golden-brown French toast muffins and you might just feel like you’re waking up in a cozy mountain cabin, snow gently falling outside while the warm scent of cinnamon and maple fills the kitchen. These muffins bring everything you love about traditional French toast—rich custard-soaked bread, a touch of sweetness, and a crisp golden top—into a perfectly handheld creation. Each fluffy bite delivers a harmony of warm spice, buttery brioche, and a satisfying contrast of textures that goes from soft and tender to lightly crisp.
They are like Sunday brunch in a cup, with all the comfort of homemade breakfast made easy for any day of the week. The tops have slight crusts kissed by brown sugar while the insides remain soft and indulgent, just like classic French toast. These muffins are delicious on their own or topped with a drizzle of maple syrup and a sprinkle of powdered sugar, making them just as welcome at your morning coffee table as they are at a festive brunch.
Why You’ll Love This Recipe
French toast muffins are ideal for busy mornings, meal prepping, or brunch gatherings where you want something both beautiful and effortless. Instead of standing over the skillet flipping batch after batch, you can bake a whole tray at once and enjoy warm, custard-filled muffins in under thirty minutes. Perfectly portioned and easy to grab on your way out the door, these muffins also freeze beautifully and reheat in seconds.
The recipe is flexible enough to work with various bread types like challah, brioche, or even leftover dinner rolls. Swap in dairy-free milk, adjust the spices, or add fresh fruit or chocolate chips for a personal spin. No matter your approach, the result is always deliciously satisfying.
Serving and Storage Tips
French toast muffins are best served warm straight out of the oven, topped with a drizzle of maple syrup or a dusting of powdered sugar. For a brunch-friendly spread, pair them with fresh fruit, bacon, or Greek yogurt.
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20 to 30 seconds or warm in a 300 degree Fahrenheit oven for about 10 minutes. These muffins also freeze well—let them cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.
To make these extra special, try adding blueberries, chopped pecans, or mini chocolate chips to the bread mixture before baking. A little orange zest in the custard adds a fresh citrusy note that brightens the muffins beautifully.
FAQ
Can I make these gluten-free?
Yes. Simply substitute the brioche or challah with a gluten-free bread that has a bit of structure. Let it dry slightly first so it absorbs the custard like regular bread.
Can I use just milk instead of heavy cream?
You can use all whole milk if you prefer a lighter texture. The cream adds richness, but the muffins will still be delicious with all milk.
Do the muffins need to rest before baking?
Yes. Letting the soaked bread rest for 5 to 10 minutes before scooping into the tins helps ensure the custard is absorbed evenly, giving you a moist and cohesive muffin.
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French Toast Muffins
Ingredients
- 6 cups cubed brioche or challah bread
- 4 large eggs
- 1 and 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Powdered sugar for topping
- Maple syrup for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin or line with paper liners.
- Cut the brioche or challah into small cubes about 1/2 inch wide and place them in a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt until well combined.
- Pour the custard mixture over the bread cubes and gently stir to coat. Let the mixture sit for 5 to 10 minutes so the bread can absorb the liquid.
- Divide the soaked bread evenly among the muffin cups, pressing down slightly to pack in the mixture.
- Drizzle the tops with melted butter and sprinkle lightly with extra cinnamon and sugar if desired.
- Bake for 25 to 30 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- Serve warm with a dusting of powdered sugar or a drizzle of maple syrup.
