Recipe Overview
Why you’ll love it: French toast muffins are the most convenient way to enjoy French toast! Take them with you and enjoy cinnamon and brown sugar French toast goodness on-the-go. Like the best French toast, these muffins are tender on the inside and perfectly crispy on the edges. You’ll love how easy they are, too.
How long it takes: 10 minutes to prep, 25 minutes to bake
Equipment you’ll need: mixing bowls, muffin tin, measuring cups
Servings: 12
There are a lot of ways to make French toast. You have your classic French toast, overnight baked french toast casserole, and air fryer french toast sticks. But if you’re looking for something your kids can eat while you’re waiting in the school drop-off line, these French toast muffins are just the ticket.
I love these French toast cups for meal prepping for the week but also for fancier brunches and entertaining. Try serving them with fresh fruit, a hibiscus mimosa, and candied bacon. The French toast cups are so good served with crockpot applesauce in the fall.
Ingredient Notes
Below is an overview of ingredients. Be sure to scroll to the printable recipe card for the full list of ingredients with measurements.
- Bread: We suggest Texas toast or any other thick-cut bread. If you prefer, swap in a whole wheat bread for more fiber or gluten-free bread to make these French toast muffins gluten-free.
- Seasonings: To flavor this French toast, I like ground cinnamon, ground nutmeg, salt, and vanilla extract. You’ll also need brown sugar to sweeten the French toast. Either light or dark brown sugar will work in this recipe; dark brown sugar has a more pronounced molasses flavor.
- French Toast Staples: You’ll need the usual French toast ingredients: eggs, milk, and heavy cream. Using a mix of whole milk and heavy cream makes for the richest, most custardy French toast.
How To Make French Toast Muffins
Prepare. Turn the oven on to preheat oven to 350ºF; then prepare a muffin tin by brushing butter into all 12 cups or coating them with cooking spray.
Season the bread. Place the cubed bread in a medium mixing bowl. Sprinkle the spices and salt over the top.
Stale vs. Fresh Bread
It’s really your choice. Use stale bread for a firmer texture or fresh bread for French toast cups that are more custardy in the middle.Make the custard. In a large mixing bowl, whisk the eggs and sugar until the eggs are beaten and combined with the sugar, then whisk in the milk, cream, and vanilla.
Finish the French toast mixture. Add the cubed bread to the custard and gently stir to coat. Divide the bread and custard into the prepared muffin pan.
Bake. Place the pan in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs. Cool slightly before removing and placing on a cooling rack.
Recipe Variations
- Add fruit to the French toast cups. Diced apples or blueberries are delicious additions to these French toast muffins. Add the fruit in with the bread, then proceed with the rest of the recipe. Keep in mind, they may not hold together quite as well with the addition of fruit (think plate-and-fork rather than grab-and-go).
- Top with cinnamon sugar. As written, this recipe is lightly sweet; you can add maple syrup or pancake syrup to the muffins before serving if you want them sweeter. If you plan on serving these on the go, sprinkle the tops of the muffins with cinnamon sugar for additional sweetness before baking.
- Add some crunch. Toasted pecans or walnuts not only add crunch and flavor, they also add a bit of protein and fiber. Just chop them finely and mix them in with the bread and custard.
- Swap out the brown sugar. You can replace it with granulated sugar or even maple syrup or honey.
- Switch up the seasonings: Instead of cinnamon and nutmeg, try 1 ½ teaspoons of apple pie spice or pumpkin pie spice. You could also use almond extract instead of vanilla extract for a fun twist on this recipe.
You can cube the bread a day or two before making the recipe. This will give it time to dry out and also give you a head start when you’re ready to start cooking.
Storage: Store leftovers in the refrigerator for up to 5 days or freeze them in an airtight container or zip-top storage bag for up to 3 months.
Reheating: Reheat in the microwave, or pop them in a 350ºF oven or air fryer until they’re warmed through. The microwave may make the bread slightly tougher, whereas the oven or air fryer will yield a more freshly-baked texture.
More Grab & Go Breakfasts
French Toast Muffins
Ingredients
- 6 cups cubed (½ x ½ inch) Texas toast (7 slices)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 tablespoon brown sugar
- 1 cup milk
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350ºF. Prepare a muffin tin by brushing butter into all 12 wells. You can also use cooking spray; set aside
- Cut the bread into cubes about ½-inch by ½-inch and place in a medium-size bowl.6 cups cubed (½ x ½ inch) Texas toast
- Sprinkle cinnamon, nutmeg and salt over the bread. Set aside1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt
- In a separate large mixing bowl, whisk eggs and sugar until blended. Add the milk, cream, and vanilla. Mix until all ingredients are incorporated.3 large eggs, 1 tablespoon brown sugar, 1 cup milk, ½ cup heavy cream, 2 teaspoons pure vanilla extract
- Add the cubed bread into the wet mixture, gently mix until all bread is coated with egg mixture.
- With a ⅓ cup measuring cup, scoop the mixture into each muffin cavity.
- Bake in preheated oven for 20 to 25 minutes or until the top is golden brown.
- Remove from oven and insert a toothpick into the French toast muffin. If it comes out clean, they are ready. Serve warm.
Notes
- Texas toast: If you can’t find Texas toast bread, you can substitute any other bread you have on hand. Slightly dry bread is great for this recipe.
- Brown sugar can be replaced with granulated sugar or even maple syrup or honey.
- Store leftovers in the refrigerator for up to 5 days or freeze them in an airtight container or resealable storage bag for up to 3 months.
- Reheat in the microwave, or pop them in a 350ºF oven or air fryer until they’re warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
That recipe is great