Baked French Toast Muffins
These easy Baked French Toast Muffins are soft and custardy inside, golden around the edges, and flavored with cinnamon, vanilla, and maple syrup. They're perfect for breakfast, brunch, meal prep, or a cozy weekend treat.
Servings: 12 Muffins
Calories: 220kcal
Ingredients
- 8 cups cubed day-old 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
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin pan.
- Cut the bread into small cubes and place them in a large bowl.
- Whisk together eggs, milk, heavy cream, sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard over the bread and gently toss until evenly coated.
- Let the bread soak for about 10 minutes.
- Divide the mixture evenly between the muffin cups, gently pressing the bread down.
- Bake for 25–30 minutes, until golden brown and the centers are set.
- Cool in the pan for 5 minutes.
- Remove from the pan and serve warm with powdered sugar and maple syrup
Notes
- Day-old bread works best because it absorbs the custard without becoming too soggy.
- Brioche or challah makes the muffins especially rich and tender.
- Add blueberries, diced apples, pecans, raisins, or chocolate chips for different flavors.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze completely cooled muffins for up to 2 months.
Nutrition
- Calories: ~220 kcal
- Carbohydrates: ~30 g
- Protein: ~7 g
- Fat: ~9 g
- Saturated Fat: ~5 g
- Sugar: ~12 g
- Fiber: ~1 g
- Sodium: ~230 mg