Go Back
Cinnamon Sugar French Toast Muffins served on a plate with powdered sugar, maple syrup, and butter on a rustic kitchen table.
Debra

Cinnamon Sugar French Toast Muffins

These Cinnamon Sugar French Toast Muffins transform a classic breakfast staple into a portable, baked delight. With a crispy cinnamon sugar crust and a soft, custard-filled center, they are perfect for busy mornings, weekend brunches, or make-ahead meal prep. Easy to prepare and impossible to resist!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Overnight Soak Time 8 hours
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 6 cups Brioche or Challah bread Cut into 1-inch cubes, stale or oven-dried
Custard Base
  • 4 large eggs
  • 1 cup whole milk or heavy cream
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
Cinnamon Sugar Coating
  • 1/3 cup granulated sugar
  • 1.5 tsp ground cinnamon Adjust to taste
  • 2 tbsp unsalted butter Melted, for greasing the pan

Equipment

  • Muffin Tin (12-cup)
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Ice Cream Scoop
  • Baking sheet
  • Wire rack

Method
 

  1. Step 1 – Prepare the Bread: If your bread is fresh, preheat your oven to 300°F (150°C). Spread the bread cubes in a single layer on a baking sheet and bake for 10–15 minutes until firm and slightly dry. Remove and let cool completely.
  2. Step 2 – Make the Custard: In a large mixing bowl, whisk together the eggs, milk or heavy cream, granulated sugar, vanilla extract, nutmeg, and salt. Whisk until fully combined and smooth.
  3. Step 3 – Combine Bread and Custard: Add the dried bread cubes to the custard mixture. Using a rubber spatula, gently fold until every piece is well coated. Allow the bread to soak for at least 10 minutes, or cover and refrigerate overnight for deeper flavor.
  4. Step 4 – Prepare the Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
  5. Step 5 – Prep the Muffin Tin: Preheat your oven to 350°F (175°C). Brush each cup of a 12-cup muffin tin generously with melted butter. Sprinkle a small amount of the cinnamon sugar mixture into each cup to coat the bottom.
  6. Step 6 – Fill the Muffin Cups: Using an ice cream scoop, evenly portion the soaked bread mixture into each muffin cup, filling them about three-quarters full. Sprinkle the remaining cinnamon sugar generously over the top of each muffin.
  7. Step 7 – Bake: Place the muffin tin in the center rack of your preheated oven and bake for 22–25 minutes, or until the tops are golden brown and the edges pull away from the pan. If the tops brown too quickly, loosely tent with aluminum foil.
  8. Step 8 – Cool and Serve: Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm with maple syrup, fresh berries, or whipped cream.

Notes

  • Best Bread Choice: Brioche or Challah gives the richest flavor and best texture. Avoid sandwich bread as it tends to become too soft.
  • Stale Bread is Key: Always use stale or oven-dried bread to prevent soggy muffins.
  • Make-Ahead: Assemble the night before and refrigerate. Bake fresh in the morning.
  • Freezing: Freeze baked muffins for up to 2 months. Reheat in a 350°F oven for 8–10 minutes.
  • Mix-ins: Add chopped pecans, fresh blueberries, or dark chocolate chips for extra flavor and texture.
  • Convection Oven: Reduce temperature by 25°F and check 5 minutes early.