I’m intrigued by a Muffin Tin French Toast version that pairs brioche with orange zest for neat, portable portions.

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I used to think French toast only worked as a big, syrup-soaked slice, but these baked French Toast Muffins changed my mind. I love how eggs and pure vanilla extract turn each bite into a tiny custard surprise, crisping up at the edges while staying soft inside, and yes a little maple syrup never hurts.

They slip right into the Muffin Tin French Toast idea I keep coming back to, and they’re always on my list of Brunch Dishes To Bring when someone says, “oh bring something easy.” Theyre simple to love, weirdly impressive, and people always want the story behind them.

Ingredients

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Day old bread soaks up custard, gives chewy texture and a bit of whole grain.
Eggs add protein, help set the muffins and lend a rich custardy flavor.
Whole milk or half and half boosts creaminess and adds fat for richness.
Sugar sweetens, browns the tops, but trim it if you want less sweet.
Ground cinnamon gives warm spice, aroma and makes them feel cozy morning food.
Melted butter adds silkiness and helps golden color, also more flavor, not just fat.
Maple syrup gives natural sweetness and caramel notes, pour on warm muffins, yum.

Ingredient Quantities

6 cups cubed day old bread about 8 thick slices

4 large eggs

1 1/2 cups whole milk or half and half

1/3 cup granulated sugar

1 tsp pure vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

2 tbsp unsalted butter melted

1/4 cup packed brown sugar optional for topping

1/8 tsp ground nutmeg optional

Powdered sugar for dusting optional

Maple syrup for serving optional

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 12 cup muffin tin by brushing some of the melted butter into each cup or use liners, whatever you prefer.

2. Cube about 6 cups of day old bread (about 8 thick slices) into roughly 1 inch pieces and put them in a large bowl.

3. In a separate bowl whisk together 4 large eggs, 1 1/2 cups whole milk or half and half, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp salt and the 2 tbsp melted unsalted butter; if you like add 1/8 tsp ground nutmeg now.

4. Pour the egg mixture over the bread, toss gently to coat every cube, then let it sit 5 to 10 minutes so the bread soaks up the custard, stir once or twice and press the bread down with a spoon so it soaks evenly.

5. Divide the soaked bread evenly into the muffin cups, packing the cups lightly so they hold together but not squashed flat.

6. If you want a crunchy sweet top sprinkle the 1/4 cup packed brown sugar (and a little extra nutmeg if using) evenly over the tops of the muffins before baking.

7. Bake for about 20 to 25 minutes until the tops are golden and the centers are set and spring back slightly, a toothpick should come out mostly clean.

8. Let the muffins cool in the pan 5 minutes, then run a knife around each cup and remove to a rack to cool a bit more.

9. Dust with powdered sugar if you want, serve warm with maple syrup for drizzling, and enjoy.

10. Quick tips: day old bread is best, half and half makes them richer, dont over soak or they get mushy, you can assemble the night before and refrigerate covered then bake in the morning for an even better flavor.

Equipment Needed

1. 12-cup muffin tin (or paper liners if you prefer)
2. large mixing bowl for the cubed bread
3. medium mixing bowl for the egg custard
4. measuring cups and spoons
5. whisk
6. knife and cutting board to cube the bread
7. small saucepan or microwave-safe bowl to melt butter
8. rubber spatula or wooden spoon for mixing and pressing the bread down
9. cooling rack and a knife to loosen muffins from the tin

FAQ

Q: Can I use fresh bread or does it have to be day old? A: Day old is best, it soaks up the custard without falling apart. If you only have fresh bread, dry it in a 300F oven for 10-15 minutes or toast the slices so they firm up, then cube them.

Q: Can I swap the whole milk or half and half for something else? A: Yes, you can use 2% or skim, but muffins will be less rich. Almond, oat or soy milk work too, but again less creamy. If you want extra richness use half and half or even a splash more melted butter.

Q: How long and at what temp do I bake them, and how full should the cups be? A: Bake at 350F for about 20-25 minutes until golden and set in the center. Fill each muffin cup about 3/4 full so they rise without spilling over.

Q: Can I make them ahead or freeze them? A: Yep. You can assemble the pan and refrigerate overnight then bake in the morning, or bake then freeze cooled muffins in a zip bag up to 2 months. Reheat in a 350F oven 8-12 minutes or microwave 20-45 seconds, then crisp up in a toaster oven if you like.

Q: My muffins came out soggy in the middle, what went wrong? A: Most likely the bread was too fresh or over-soaked. Use day-old bread, cube it into even pieces, and dont let the cubes sit in custard forever—press them gently then drain excess. Also make sure they bake long enough until the center is set.

Q: Any easy mix-ins or toppings you recommend? A: Stir in blueberries, chopped apples, or chocolate chips before baking. For topping try a sprinkle of packed brown sugar and nutmeg, a dusting of powdered sugar, or warm maple syrup and a pat of butter. Simple and yummy.

French Toast Muffins Recipe Substitutions and Variations

Bread: use brioche, challah or croissant pieces for extra richness, or whole wheat or sourdough if you like just give denser loaves a few extra minutes to soak.
Eggs: make flax eggs for egg free baking, mix 1 tbsp ground flaxseed with 3 tbsp water per egg and let sit; or use 1/4 cup blended silken tofu per egg for a custardy texture.
Whole milk or half and half: swap cup for cup with canned coconut milk, oat milk, almond milk or regular 2%; use buttermilk or thinned Greek yogurt for a tangy, tender bite.
Granulated sugar: swap 1:1 with packed brown sugar or coconut sugar, or use honey or maple syrup instead (about 3/4 cup syrup per 1 cup sugar, reduce other liquid slightly); erythritol also works 1:1 for no sugar.

Pro Tips

– Use day old bread but dont let it be rock hard, you want slightly dry not crumbly. Cube them pretty uniform so they soak evenly, and if your bread is fresh, toss the cubes on a baking sheet at low temp for 8-10 min to dry them out a bit.

– Let the custard sit a few minutes after whisking so the sugar dissolves and the flavors marry, but dont pour boiling butter into the eggs or you’ll start cooking them. If you want richer muffins use half and half or even a splash of cream, milk is fine if you want lighter.

– You can assemble and refrigerate covered overnight for way better flavor and less morning fuss, just let the tins sit at room temp 10-15 min before baking so the centers heat through more evenly.

– For a crisp, sweet top sprinkle brown sugar or coarse sugar just before baking and watch closely last 3-5 minutes so it caramelizes not burns; let muffins rest in the pan a few minutes after baking so they firm up and dont fall apart when you remove them.

French Toast Muffins Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m intrigued by a Muffin Tin French Toast version that pairs brioche with orange zest for neat, portable portions.

Servings

servings

Calories

281

kcal

Equipment: 1. 12-cup muffin tin (or paper liners if you prefer)
2. large mixing bowl for the cubed bread
3. medium mixing bowl for the egg custard
4. measuring cups and spoons
5. whisk
6. knife and cutting board to cube the bread
7. small saucepan or microwave-safe bowl to melt butter
8. rubber spatula or wooden spoon for mixing and pressing the bread down
9. cooling rack and a knife to loosen muffins from the tin

Ingredients

6 cups cubed day old bread about 8 thick slices
4 large eggs
1 1/2 cups whole milk or half and half
1/3 cup granulated sugar
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
2 tbsp unsalted butter melted
1/4 cup packed brown sugar optional for topping
1/8 tsp ground nutmeg optional
Powdered sugar for dusting optional
Maple syrup for serving optional

Directions

Preheat oven to 350 F (175 C) and grease a 12 cup muffin tin by brushing some of the melted butter into each cup or use liners, whatever you prefer.
Cube about 6 cups of day old bread (about 8 thick slices) into roughly 1 inch pieces and put them in a large bowl.
In a separate bowl whisk together 4 large eggs, 1 1/2 cups whole milk or half and half, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp salt and the 2 tbsp melted unsalted butter; if you like add 1/8 tsp ground nutmeg now.
Pour the egg mixture over the bread, toss gently to coat every cube, then let it sit 5 to 10 minutes so the bread soaks up the custard, stir once or twice and press the bread down with a spoon so it soaks evenly.
Divide the soaked bread evenly into the muffin cups, packing the cups lightly so they hold together but not squashed flat.
If you want a crunchy sweet top sprinkle the 1/4 cup packed brown sugar (and a little extra nutmeg if using) evenly over the tops of the muffins before baking.
Bake for about 20 to 25 minutes until the tops are golden and the centers are set and spring back slightly, a toothpick should come out mostly clean.
Let the muffins cool in the pan 5 minutes, then run a knife around each cup and remove to a rack to cool a bit more.
Dust with powdered sugar if you want, serve warm with maple syrup for drizzling, and enjoy.
Quick tips: day old bread is best, half and half makes them richer, dont over soak or they get mushy, you can assemble the night before and refrigerate covered then bake in the morning for an even better flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.