I am thrilled to share my take on Muffin Tin French Toast. I blend large eggs, whole milk, and heavy cream with a pinch of vanilla and cinnamon, along with day-old French bread cubes. This inventive recipe offers a playful twist on a morning staple that is sure to entice curiosity.

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I recently got inspired to make these Baked French Toast Muffins that are anything but boring. I mixed together 6 large eggs, 1 cup of whole milk, and 1/2 cup heavy cream with a bit of vanilla extract, ground cinnamon, and a pinch of salt.

Then I tossed in cubes of day-old French bread – I’ve found they soak up the flavors and turn into the heart of the muffin. This recipe isn’t your average brunch dish, its a creative twist on a classic breakfast treat that also makes for a fun handheld breakfast.

I’ll admit, I sometimes mess up and use too much cream but that only adds to the surprise factor of the muffins. If you’re looking for a fancy yet easy way to enjoy French toast without the extra mess, give this recipe a try and let it wow you at your next brunch party!

Why I Like this Recipe

I really love these baked French toast muffins for a few reasons. First off, I like how easy they are to whip up. Even if I’m in a rush, the mix of eggs, milk, cream and spices comes together quick and makes a tasty breakfast treat that doesn’t require a ton of work. Also, I love how the custard soaks right into the day-old bread. That makes each bite super moist and adds a rich, comforting flavor that always reminds me of warm weekend mornings. Another reason is the yummy aroma that fills the kitchen when they bake – the cinnamon and vanilla create this amazing smell that gets you all hyped for the day. Lastly, I appreciate that you can customize them a bit; whether I dust them with powdered sugar or pour on some maple syrup determines just how indulgent they feel. Overall, they’re my go-to when I want something simple yet delicious.

Ingredients

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Eggs: They are full of protein and fat.
They gives a custardy texture.
Whole Milk: Offers calcium and mild creaminess to balance the flavors well.
Heavy Cream: Adds a rich, indulgent feel but is high in fat, so use sparingly.
Granulated Sugar: Sweetens the mix, making the muffins delightfully balanced with a touch of sweetness.
Vanilla Extract: Provides a warm, inviting aroma that uplifts the overall taste of the dish.
French Bread: It soaks up the custard nicely while offering carbs and a chewy bite.

Ingredient Quantities

6 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

8 slices day-old French bread or challah, cut into cubes

Butter or nonstick spray for greasing the muffin tin

Powdered sugar for dusting (optional)

Maple syrup for serving (optional)

How to Make this

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1. Preheat your oven to 375°F and grease your muffin tin with butter or nonstick spray.

2. In a large bowl, beat together the 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until the mixture is smooth.

3. Add the 8 slices of day-old French bread or challah that you have cut into cubes to the bowl.

4. Stir the cubes into the egg mixture so that they are all evenly coated, then let it sit for about 5 minutes to ensure the bread soaks up the custard.

5. Spoon the soaked bread pieces into the greased muffin tin, filling each cup fairly evenly.

6. Place the muffin tin in the preheated oven and bake for around 20 minutes or until the muffins are puffed up and golden.

7. Check them with a toothpick; if it comes out clean then they are ready.

8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack.

9. Dust with powdered sugar if you like, and serve warm with a generous drizzle of maple syrup if desired.

10. Enjoy your delicious baked French toast muffins while they’re still warm!

Equipment Needed

1. An oven (preheated to 375°F)
2. A muffin tin (to bake and later cool the muffins briefly)
3. A large mixing bowl (for beating the eggs, milk, cream, and spices)
4. A whisk or electric mixer (to mix the custard smoothly)
5. Measuring cups and spoons (to measure milk, cream, sugar, vanilla, cinnamon, and salt)
6. A cutting board and a knife (to cut the day-old French bread or challah into cubes)
7. A spoon or spatula (to stir and transfer the soaked bread into the muffin tin)
8. A toothpick (to check that the muffins are done)
9. A cooling rack (to let the muffins cool after baking)

FAQ

Q: Can I use regular bread instead of day-old French bread or challah?

A: Yeah, you can use regular bread, but it might not soak up the egg mixture as well. It's best if you let the bread dry out a little or use day-old bread.

Q: Do I really need to soak the bread cubes?

A: Yes, its really important to soak them so they absorb all the yummy flavors from the egg mixture. This makes the muffins custardy and moist.

Q: Can I store any leftovers?

A: Sure, you can! Store the muffins in an airtight container in the fridge for about 3 days. Just pop them in the microwave for a few seconds to warm them up before serving.

Q: What if I don't have heavy cream?

A: No worries, you can use all whole milk instead, but the texture might be a bit lighter. If you have it, heavy cream gives a richer feel.

Q: Can I adjust the sugar in the recipe?

A: Absolutely, feel free to tweak the sugar to match your sweetness preference. Just keep in mind that too little might affect the overall flavor balance.

French Toast Muffins Recipe Substitutions and Variations

If you don’t have whole milk, you can use almond milk or soy milk even though it might change the flavor a bit.
If heavy cream is missing, try half and half or even full-fat coconut milk if you’re up for a twist.
If you can’t find day-old French bread or challah, sourdough or brioche works pretty well as a substitute.
If you’re out of granulated sugar, you could use brown sugar but expect a slightly different, richer taste.

Pro Tips

1. Use really day-old bread so it soaks up the custard better; fresh bread might get too mushy.
2. Make sure you thoroughly grease your muffin tin—if you skimp on butter or spray, you’ll have a hard time getting the muffins out.
3. Let the bread sit in the egg mixture a bit longer if you want a more custardy texture; it gives the muffins a richer flavor.
4. If you’re feeling experimental, try adding a pinch of nutmeg along with the cinnamon for an extra warm spice kick.

French Toast Muffins Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

266

kcal

Equipment: 1. An oven (preheated to 375°F)
2. A muffin tin (to bake and later cool the muffins briefly)
3. A large mixing bowl (for beating the eggs, milk, cream, and spices)
4. A whisk or electric mixer (to mix the custard smoothly)
5. Measuring cups and spoons (to measure milk, cream, sugar, vanilla, cinnamon, and salt)
6. A cutting board and a knife (to cut the day-old French bread or challah into cubes)
7. A spoon or spatula (to stir and transfer the soaked bread into the muffin tin)
8. A toothpick (to check that the muffins are done)
9. A cooling rack (to let the muffins cool after baking)

Ingredients

6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 slices day-old French bread or challah, cut into cubes
Butter or nonstick spray for greasing the muffin tin
Powdered sugar for dusting (optional)
Maple syrup for serving (optional)

Directions

Preheat your oven to 375°F and grease your muffin tin with butter or nonstick spray.
In a large bowl, beat together the 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until the mixture is smooth.
Add the 8 slices of day-old French bread or challah that you have cut into cubes to the bowl.
Stir the cubes into the egg mixture so that they are all evenly coated, then let it sit for about 5 minutes to ensure the bread soaks up the custard.
Spoon the soaked bread pieces into the greased muffin tin, filling each cup fairly evenly.
Place the muffin tin in the preheated oven and bake for around 20 minutes or until the muffins are puffed up and golden.
Check them with a toothpick; if it comes out clean then they are ready.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack.
Dust with powdered sugar if you like, and serve warm with a generous drizzle of maple syrup if desired.
Enjoy your delicious baked French toast muffins while they're still warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.