Easy French Toast Muffins

I will never apologize for dessert-for-breakfast situations, and these French toast muffins are exactly the kind of delightful mayhem I serve when I’m tired but want something fancy-ish. They’re little custardy, cinnamon-kissed pockets of bread that bake up with a slightly crisp top and a tender, almost pudding-like middle — portable, dunkable, and perfect for dunking into too-much-maple-syrup territory.

My husband refuses to admit how obsessed he is with these; he “just wants one” and then eats three like he hasn’t eaten in days. Our kid calls them “breakfast cupcakes” and will take one to school as a show-and-tell snack if I let him. Once, I accidentally used day-old challah instead of the brioche the recipe asked for and, shockingly, everyone declared it the best batch yet. It’s become our weekend staple and the recipe I bring when we’re sleep-deprived and need something that feels like effort but isn’t.

Kitchen Talk

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I’ll confess: these are forgiving. I’ve thrown in whatever bread was sad and forgotten in the pantry and it still turned out cozy and delicious. The one time I tried to skimp on the egg, it came out rubbery and my husband staged a one-man protest (he dramatically announced he’d be making pancakes instead). Also — if you want a crunchy top, sprinkle a little extra sugar on before baking. If you want gooey hunks of fruit, fold them in last so they don’t sink. Expect a little baking-crumb mess; that’s the price of joy.

Shopping Tips

– Eggs: Use regular large eggs — they’re doing the heavy lifting for structure and custard richness. Fresh is fine, but slightly older eggs break and whisk more easily.
– Dairy: Whole milk or half-and-half gives the best custard; skim works in a pinch but the texture will be less indulgent.
– Baking Basics (Flour/Sugar/Leaveners): You’ll mainly need sugar and maybe a pinch of baking powder for lift — don’t overdo leaveners or the muffin shape gets weird.
– Fruit: If you’re adding berries or apples, use firm fruit so it doesn’t turn your muffins soggy while baking.
– Fats & Oils: Butter is worth it for brushing muffin tin cups or dotting on top — it helps with browning and flavor.

Prep Ahead Ideas

– Tear or cube the bread the night before and store in an airtight container or zip-top bag so it’s ready to soak in the morning.
– Whisk the custard (eggs + milk + vanilla + spice) up to a day ahead and keep it covered in the fridge; bring back to room temp before combining with bread.
– You can assemble the filled muffin tin, cover tightly with plastic, and refrigerate overnight — bake in the morning straight from the fridge (add a few extra minutes).
– Baked muffins freeze well; cool completely, wrap individually or layer with parchment in a container, and freeze for quick breakfasts.

✔Time-Saving Tricks

– Use stale or day-old bread — it soaks up custard faster and you skip the drying-out step.
– Mix the custard in a blender for 20 seconds if you’re short on whisking time; it’s smooth and fast.
– Bake in mini-muffin tins for shorter bake time and grab-and-go portions.
– Make a double batch and freeze half — reheats quickly in the toaster oven or microwave for lunchbox emergencies.

✔Common Mistakes

– Over-soaking the bread: I left a batch too long once and ended up with muffin-shaped soup. If the bread is fully falling apart, drain a little of the custard off and bake a bit longer.
– Using very soft sandwich bread without toasting first: it can get gummy. Quick toast the slices if you must use soft bread.
– Skimping on eggs: yields a dense, rubbery muffin. Eggs = custard texture; don’t skimp.
– Piling in too much fruit: berries can release moisture and make centers wet. Fold in gently and don’t overload.

What to Serve It With

– Crispy bacon or sausage links for salty contrast.
– A simple mixed-berry salad or sliced bananas for freshness.
– A dollop of Greek yogurt or mascarpone and a drizzle of maple syrup.
– Strong coffee or a bright citrusy tea to cut the richness.

✔Tips & Mistakes

– Let the custard sit for 10 minutes with the bread — that short wait does wonders.
– Grease the tin well or use liners; sticky bottoms are a thing if you skip this.
– If centers look jiggly but tops are golden, tent with foil and bake a few minutes longer.
– Don’t overbake: you want a little give in the middle when they come out — they’ll finish while cooling.

✔Storage Tips

Store cooled muffins in an airtight container in the fridge for up to 3 days. Cold is fine (my kid eats them right out of the fridge with jam), but they heat beautifully: 20–30 seconds in the microwave or 5–8 minutes in a 350°F oven or toaster oven for a crisper top. To freeze, wrap individually or layer with parchment and keep for up to 1 month; reheat from frozen at 350°F for 10–15 minutes.

✔Variations and Substitutions

– Bread swaps: brioche and challah are top-tier, but day-old French bread or sturdy sandwich bread works. Avoid ultra-soft white if you can.
– Milk swaps: whole milk or half-and-half for richness; use almond or oat milk for a dairy-free version but expect slightly less custard-thickness.
– Add-ins: blueberries, diced apples, chopped nuts, or chocolate chips — but keep quantities modest to avoid soggy centers.
– Sweeteners: brown sugar adds deeper flavor; maple syrup in the custard gives a lovely, rounded sweetness.
– Gluten-free: use a sturdy GF loaf and err on the side of less custard so it doesn’t get mushy.

Frequently Asked Questions

Easy French Toast Muffins

All the cozy flavor of French toast baked into grab-and-go muffins. Crisp edges, soft centers, perfect for brunch.

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Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 8 cup day-old brioche or challah, cut into 1-inch cubes
• ▢ 0.75 cup beaten eggs about 4 large eggs
• ▢ 1 cup whole milk
• ▢ 0.5 cup half-and-half
• ▢ 0.33 cup packed brown sugar
• ▢ 2 tbsp granulated sugar
• ▢ 2 tsp vanilla extract
• ▢ 1.5 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp fine sea salt
• ▢ 3 tbsp unsalted butter, melted
• ▢ 1 tbsp unsalted butter, for greasing pan

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 12-cup muffin pan with butter.
• Whisk beaten eggs, milk, half-and-half, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
• Toss bread cubes with the melted butter in a large bowl.
• Pour the custard over the bread. Stir to coat well, then let soak 8–10 minutes.
• Spoon the mixture into the muffin cups, packing gently to fill each to the top.
• Bake 20–24 minutes until puffed, golden, and set in the centers. Cool 5 minutes, then loosen and lift out to serve.

Notes

For a crunchy top, sprinkle a little coarse sugar or cinnamon sugar over each cup before baking. Swap half the brioche for cinnamon swirl bread for extra spice. Leftovers store well: cool completely, refrigerate in an airtight container up to 4 days, and reheat in a 325°F oven for 8–10 minutes or microwave briefly.

This recipe is an original creation inspired by classic Easy French Toast Muffins flavors. All ingredient ratios and instructions are independently developed.