Description
These Cinnamon Sugar French Toast Muffins are soft, custardy, and packed with warm cinnamon flavor. Made with cubed bread soaked in a rich vanilla custard, then baked until golden and rolled in cinnamon sugar, they’re the perfect breakfast treat or brunch favorite!
Ingredients
Units
Scale
- For the Muffins:
- 6 cups cubed bread (brioche, challah, or French bread)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp melted butter (for greasing)
- For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Instructions
- 1. Prep & Soak the Bread:
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with melted butter.
- In a large bowl, whisk milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt until well combined.
- Add cubed bread to the bowl and gently mix until the bread absorbs the custard. Let sit for 5 minutes.
- 2. Bake the Muffins:
- Evenly distribute the soaked bread mixture into the muffin tin. Press down lightly.
- Bake for 20–25 minutes, or until golden brown and set.
- Let cool for 5 minutes, then remove from the muffin tin.
- 3. Coat with Cinnamon Sugar:
- In a small bowl, mix sugar and cinnamon.
- Brush each muffin with melted butter and roll in the cinnamon sugar mixture.
- 4. Serve & Enjoy!
- Serve warm on their own or with maple syrup for dipping!
Notes
- Want a richer flavor? Use half-and-half instead of milk.
- Make it extra crispy by baking an extra 5 minutes.
- Add-ins: Try chocolate chips, raisins, or chopped nuts for variety.
- Make ahead: Store in an airtight container for up to 3 days or freeze for 1 month.
Nutrition
- Calories: ~180
- Sugar: In a small bowl, mix sugar and cinnamon.
- Sodium: ~100mg
- Fat: ~8g
- Saturated Fat: ~4g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~50mg