Description
French Toast Muffins are bite-sized, delightful breakfast treats made by soaking brioche or sourdough bread cubes in a cinnamon-scented egg mixture, then baked to golden perfection. These muffins offer all the comforting flavors of traditional French toast but in a convenient, handheld form that’s perfect for busy mornings or brunch gatherings.
Ingredients
Dry Ingredients
- 2 Tablespoons granulated sugar
- 1 Teaspoon ground cinnamon
- 2 Tablespoons light brown sugar (packed)
Wet Ingredients
- 4 eggs
- 2 Teaspoons vanilla extract
- 1 Cup milk
Other
- 12 Slices brioche bread (or sourdough bread)
Instructions
- Grease Muffin Tin: Preheat the oven to 350°F (175°C). Thoroughly grease a muffin tin using butter or non-stick spray to ensure the muffins do not stick during baking.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon. This mixture will add the signature sweet and spicy flavor to the muffins.
- Cube the Bread: Slice the brioche or sourdough bread into small cubes, roughly 1-inch pieces, to allow even soaking and baking.
- Make Egg Mixture: In a large mixing bowl, whisk the 4 eggs until combined. Add the light brown sugar, vanilla extract, and milk to the eggs, whisking well until the mixture is smooth and the sugar is dissolved.
- Soak Bread Cubes: Add the cubed bread to the egg mixture. Gently fold the bread to ensure every cube is thoroughly coated and soaked with the egg mixture for maximum flavor and moistness.
- Add Cinnamon Sugar in Batches: Sprinkle half of the cinnamon sugar mixture onto the egg-soaked bread cubes and carefully mix to distribute the flavor without breaking the bread.
- Repeat Cinnamon Sugar Addition: Add the remaining cinnamon sugar and gently fold again to evenly coat the bread with the cinnamon-sugar spice.
- Fill Muffin Tin: Evenly distribute the soaked bread mixture into the greased muffin tin cups, filling them but without pressing down, so the muffins stay light and fluffy.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes or until the tops of the muffins turn golden brown and a toothpick inserted comes out clean.
- Serve Warm: Remove the muffins from the oven, allow them to cool slightly, then serve warm to enjoy the perfect gooey and spiced French toast flavor in every bite.
Notes
- Brioche bread is preferred for its rich and tender texture, but sourdough works well for a tangier flavor.
- Do not press the bread cubes in the muffin tin to maintain a fluffy, muffin-like texture.
- For extra indulgence, drizzle with maple syrup or a dusting of powdered sugar before serving.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
