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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Servings:
Ingredients
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.