Baked French Toast Muffins

Baked French Toast Muffins are the perfect way to turn simple bread into a cozy, delicious breakfast treat. These individual French toast cups are soft and custardy in the center, lightly crisp around the edges, and finished with a sweet cinnamon flavor.

They’re easy enough for a weekday breakfast but special enough for a weekend brunch. Plus, you can prepare them ahead of time and simply warm them up when you’re ready to eat.

Why You’ll Love These French Toast Muffins

• Easy to make: No standing over a skillet flipping French toast.
• Perfectly portioned: Each muffin is ready to grab and enjoy.
• Family-friendly: A sweet breakfast that both kids and adults love.
• Make-ahead friendly: Great for busy mornings.
• Customizable: Add berries, apples, nuts, chocolate chips, or your favorite toppings.
• Cozy flavor: Cinnamon and vanilla give these muffins classic French toast flavor.

Ingredients

credit: thenovicechefblog

• 8 cups cubed day-old bread, preferably brioche, challah, or French bread
• 4 large eggs
• 1 ½ cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons melted butter, for greasing
• Powdered sugar, for serving
• Maple syrup, for serving

Optional Add-Ins

• ½ cup fresh blueberries
• ½ cup diced apples
• ⅓ cup chopped pecans or walnuts
• ⅓ cup mini chocolate chips
• ¼ cup raisins

How to Make Baked French Toast Muffins

1. Prepare the Oven

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan generously with melted butter or nonstick cooking spray.

2. Prepare the Bread

Cut the bread into small, bite-sized cubes. Day-old or slightly stale bread works best because it absorbs the custard without becoming overly soggy.

3. Make the Custard

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.

4. Combine the Bread and Custard

Add the bread cubes to the custard mixture. Gently toss until all the bread is evenly coated.

Let the mixture sit for about 10 minutes, allowing the bread to absorb the custard.

5. Fill the Muffin Pan

Divide the soaked bread evenly between the prepared muffin cups. Gently press the bread down so each cup is nicely packed.

If using berries, apples, nuts, raisins, or chocolate chips, sprinkle them throughout the muffin cups.

6. Bake

Bake for 25–30 minutes, or until the tops are golden brown and the centers are set.

7. Cool and Serve

Allow the French toast muffins to cool in the pan for about 5 minutes before carefully removing them.

Dust with powdered sugar and serve warm with maple syrup.

Credit:bakemymeal

Tips for the Best French Toast Muffins

• Use slightly stale bread: It absorbs the custard better than very fresh bread.
• Don’t oversoak: About 10 minutes is enough for the bread to absorb the mixture.
• Grease the pan well: This makes removing the muffins much easier.
• Don’t overbake: Remove them once the tops are golden and the centers are set.
• Use sturdy bread: Brioche, challah, French bread, or thick-cut sandwich bread all work well.
• Let them cool briefly: Five minutes makes them easier to remove without falling apart.

Variations

Apple Cinnamon: Add finely diced apples and an extra pinch of cinnamon for an apple-pie-inspired breakfast.

Blueberry: Fold fresh or frozen blueberries into the bread mixture before dividing it among the muffin cups.

Chocolate Chip: Add mini chocolate chips for a sweeter, kid-friendly version.

Pecan French Toast: Mix chopped pecans into the muffins and sprinkle a few on top before baking.

Pumpkin Spice: Replace the nutmeg with pumpkin pie spice and add a few tablespoons of pumpkin puree for a cozy fall version.

What to Serve With French Toast Muffins

These muffins are delicious on their own, but you can serve them with:

• Warm maple syrup
• Fresh strawberries or blueberries
• Sliced bananas
• Powdered sugar
• Whipped cream
• Greek yogurt
• Fresh fruit salad
• Crispy bacon or breakfast sausage
• A drizzle of honey

Make-Ahead Instructions

You can prepare the bread and custard mixture the night before. Cover the assembled muffin pan and refrigerate overnight.

In the morning, let the pan sit at room temperature for about 15–20 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.

Storage Tips

Store leftover French toast muffins in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave one muffin for about 20–30 seconds, or warm several muffins in a 325°F oven until heated through.

They can also be frozen for up to 2 months. Cool completely before freezing and store them in a freezer-safe container or bag.

Frequently Asked Questions

Can I use regular sandwich bread?

Yes. While brioche and challah provide a richer texture, regular white or wheat sandwich bread works well too. Slightly stale bread gives the best results.

Can I make French toast muffins the night before?

Yes! Assemble them the night before, refrigerate, and bake the next morning for an easy breakfast.

Why are my French toast muffins soggy?

Too much custard or very fresh bread can make them soggy. Use sturdy, slightly stale bread and let the muffins bake until the centers are fully set.

Can I freeze baked French toast muffins?

Yes. Let them cool completely, then freeze them in an airtight freezer-safe container for up to 2 months.