Easy Breakfast French Toast Muffins

Growing up, French toast was strictly a weekend thing in our house. Mom would stand at the stove for what felt like forever, dipping and flipping each piece of bread while we waited impatiently at the table. These days, I’ve found a better way – French toast muffins. Instead of being tied to the stove all morning, I can pop these in the oven and actually sit down with my coffee while they bake.

The secret is using brioche bread, which is what my grandmother would have called “fancy bread.” It’s softer and richer than regular sandwich bread, and when you tear it into chunks and soak it in that classic egg mixture, something magical happens in the oven. The tops get a little crispy while the inside stays soft and custardy – exactly what French toast should be.

What Kind of Brioche Bread Should I Use?

For French toast muffins, you’ll want to start with a good quality brioche bread, which you can find at most grocery store bakery sections or local bakeries. Day-old brioche actually works better than fresh since slightly stale bread soaks up the custard mixture without falling apart. If you can only find fresh brioche, you can cut it into cubes and let it sit out for a few hours or overnight to dry out a bit. Store-bought brioche loaves work perfectly fine, but if you see both plain and enriched varieties (made with extra butter and eggs), go for the enriched version – it’ll give you an even more decadent result. Just make sure your bread cubes are roughly the same size so they bake evenly in the muffin tins.

Options for Substitutions

Let’s talk about how you can switch things up with this French toast muffin recipe:

• Brioche bread: While brioche gives the best rich and buttery result, you can use challah bread, Texas toast, or even regular white bread. Just make sure it’s slightly stale – day-old bread works best as it soaks up the custard mixture better.
• Milk: Feel free to swap regular milk with any non-dairy alternative like almond, oat, or coconut milk. For extra richness, you could even use half-and-half or a mix of milk and heavy cream.
• Sugar: Regular sugar works great, but you can try brown sugar for a deeper, caramel-like flavor. Maple syrup is another good option – use the same amount as sugar.
• Toppings: The fun part! Instead of blueberries, try raspberries, diced apples, or chopped nuts. Not a fan of cream cheese icing? Try maple syrup, caramel sauce, or a simple powdered sugar dusting.
• Eggs: This is one ingredient you shouldn’t substitute as it’s crucial for the custard base that makes French toast what it is!

Watch Out for These Mistakes While Baking

The biggest challenge when making French toast muffins is getting the right bread consistency – cutting your brioche into pieces that are too small can lead to a mushy texture, so aim for 1-inch cubes and make sure your bread is slightly stale for the best results. Another common mistake is overfilling the muffin tins – fill them only about ¾ full to allow room for the bread to expand while baking, preventing any messy overflow. To ensure even soaking, don’t rush the process – let the bread cubes sit in the egg mixture for at least 15 minutes, but not longer than 30 minutes, or they might become too soggy. For extra-crispy tops, try sprinkling the cinnamon sugar mixture halfway through baking rather than at the beginning, and remember to let the muffins cool in the pan for 5 minutes before removing them to prevent them from falling apart.

What to Serve With French Toast Muffins?

These sweet and cozy French toast muffins are perfect for breakfast or brunch, and there are lots of tasty ways to round out the meal! Fresh fruit like strawberries, raspberries, or sliced peaches makes a nice light side dish that balances out the richness of the brioche. I love serving these muffins with crispy bacon or breakfast sausage links to add a savory element to the plate. For an extra special touch, put out some maple syrup, honey butter, or whipped cream so everyone can add their favorite toppings. A hot cup of coffee or fresh-squeezed orange juice helps wash down all that deliciousness.

Storage Instructions

Keep Fresh: These yummy French toast muffins will stay good in the fridge for up to 3 days when stored in an airtight container. They’re perfect for making ahead for busy mornings – just pop them in the microwave for about 20-30 seconds when you’re ready to eat!

Freeze: Want to save some for later? Let the muffins cool completely, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. I like to freeze them individually so I can grab just what I need for breakfast.

Warm Up: To enjoy your frozen muffins, thaw them overnight in the fridge, then warm them up in the microwave for 20-30 seconds. If you like them extra toasty, pop them in the oven at 350°F for about 5 minutes. Add a drizzle of cream cheese icing right before serving for the best taste!

Make Ahead: You can prep these muffins the night before! Just assemble everything, cover the muffin tin with plastic wrap, and store it in the fridge. In the morning, let the tin sit at room temperature while your oven preheats, then bake as directed.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 80-90 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

For the muffins:

• 6 large eggs (room temperature for better mixing)
• 1 tbsp ground cinnamon (freshly ground preferred)
• 2 tbsp sugar
• 2 cups milk (whole milk works best)
• 1 loaf brioche bread (cubed into 1/2 to 3/4-inch pieces, about 8-10 cups)
• 1 tsp vanilla extract

For topping and serving:

• cream cheese icing (store-bought or homemade)
• 1 tbsp cinnamon-sugar blend (mixed together before sprinkling)
• blueberries, chocolate chips, or other add-ins (optional, adds moisture and flavor)

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 350°F and generously spray a 12-cup muffin tin with cooking spray, making sure to coat the bottom and sides of each cup.

This prevents sticking and makes removal easier once the muffins are baked.

Step 2: Cube the Bread and Create the Custard Mixture

• 1 loaf brioche bread
• 6 large eggs
• 2 cups milk
• 2 tbsp sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract

While the oven preheats, cut the brioche bread into 1/2 to 3/4-inch cubes (you should have about 8-10 cups total).

In a large mixing bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla extract until the mixture is smooth and well combined.

I prefer room temperature eggs here because they blend more smoothly with the milk, creating a silkier custard that better coats the bread.

Step 3: Combine Bread with Custard and Add-Ins

• bread cubes from Step 2
• custard mixture from Step 2
• blueberries, chocolate chips, or other add-ins

Pour the custard mixture from Step 2 over the bread cubes and gently fold everything together until all the bread is coated and saturated.

Let the mixture sit for about 5-10 minutes so the bread can absorb the custard—this creates those custardy pockets inside each muffin.

Once rested, fold in your optional add-ins like blueberries or chocolate chips if using them.

Step 4: Fill the Muffin Tins and Top

• bread and custard mixture from Step 3
• 1 tbsp cinnamon-sugar blend

Spoon the bread mixture evenly into the prepared muffin cups, filling each one about three-quarters full and making sure to distribute the bread pieces and liquid evenly.

Sprinkle the cinnamon-sugar blend generously over the top of each muffin—this creates a sweet, spiced crust when baked.

I like to give each muffin a little extra cinnamon-sugar on top for a more pronounced flavor and texture contrast.

Step 5: Bake and Cool

Bake the muffins in the preheated 350°F oven for 20-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet custard, but not completely dry either).

Remove from the oven and let cool in the tin for 5 minutes before running a knife around the edges and turning them out onto a wire rack.

Step 6: Frost and Serve

• baked muffins from Step 5
• cream cheese icing

Once the muffins have cooled completely, drizzle or spread cream cheese icing over the top of each muffin for a decadent finishing touch.

Serve immediately or store in an airtight container for up to 3 days.