Cinnamon Sugar French Toast Muffins (Printable)

Soft, custardy muffins with bread cubes soaked in vanilla custard, baked golden, and rolled in cinnamon sugar coating.

# What You Need:

→ Muffin Base

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt

→ Cinnamon Sugar Coating

09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon

# How-To:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until well combined.
03 - Add bread cubes to the egg mixture. Gently fold until evenly coated. Let soak for 5 minutes to absorb custard.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.
05 - Bake for 22–25 minutes or until tops are golden and muffins are set.
06 - While muffins bake, mix granulated sugar and cinnamon for coating in a small bowl.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove.
08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.
09 - Serve warm, optionally with maple syrup or fresh berries.

# Expert Advice:

01 -
  • They taste exactly like the best French toast youve ever had but in portable muffin form
  • The cinnamon sugar crust creates this incredible crunch that contrasts with the soft custardy center
02 -
  • Day old bread is crucial here, fresh bread will turn to mush instead of maintaining structure
  • Letting them cool in the pan for those 5 minutes prevents them from falling apart when you try to remove them
03 -
  • Use a cookie scoop to portion the soaked bread evenly and minimize mess
  • Work quickly when coating with cinnamon sugar, the butter needs to be warm for it to stick properly

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