You know what’s funny? I never knew French toast could be anything other than those flat slices of bread we’d make on Saturday mornings. That’s just how my mom always made it, and I followed right along. When my friend suggested making French toast muffins, I honestly thought she was joking.
Turns out, taking those classic French toast ingredients and turning them into muffins isn’t just possible – it’s actually easier than the traditional way. No standing over the stove flipping bread, no mess of egg mixture everywhere. Just mix, pour, and let the oven do its thing. For anyone who’s ever felt intimidated by making French toast, this recipe is going to be your new best friend.
Why You’ll Love These French Toast Muffins
- Perfect make-ahead breakfast – You can prep these muffins the night before and pop them in the oven in the morning for a warm, cozy breakfast without the morning rush.
- Basic pantry ingredients – These muffins use simple ingredients you likely already have in your kitchen – just bread, eggs, milk, and a few basic seasonings.
- Kid-friendly breakfast – The fun muffin shape and classic French toast taste make these a hit with kids, and they’re easy to eat without making a mess.
- No standing at the stove – Unlike traditional French toast that requires cooking each slice individually, these muffins bake all at once in the oven, saving you time and effort.
What Kind of Bread Should I Use?
Texas toast or other thick-cut white bread is really the way to go for French toast muffins – regular sandwich bread just won’t hold up as well. The thick slices (usually about twice as thick as regular bread) help the muffins keep their shape and soak up the custard mixture without falling apart. If you can’t find Texas toast at your store, any thick-cut brioche or challah bread will work great too. Just make sure whatever bread you use is slightly stale or dry – fresh bread tends to get too mushy when soaked in the egg mixture. You can speed up the drying process by leaving your bread slices out on the counter overnight or popping them in a low-temperature oven for a few minutes.
Options for Substitutions
This cozy breakfast recipe is pretty adaptable – here’s what you can swap if needed:
- Texas toast bread: No Texas toast? No worries! You can use brioche, challah, or any thick-cut white bread. Just avoid thin sandwich bread as it gets too soggy. Day-old bread actually works better than fresh!
- Whole milk: Feel free to use 2% milk, or make it richer with half-and-half. For a dairy-free version, try almond milk or oat milk – just note the texture might be slightly less creamy.
- Vanilla essence: You can swap vanilla extract for vanilla bean paste, or in a pinch, use vanilla powder. If you’re all out, a tiny splash of maple syrup adds nice flavor too.
- Ground cinnamon: Try pumpkin pie spice or apple pie spice for a different twist. Plain nutmeg works too, but use just 1/4 teaspoon as it’s stronger than cinnamon.
- Sugar: Regular sugar can be replaced with brown sugar for a deeper, caramel-like flavor. You could also use coconut sugar, though it might change the color slightly.
Watch Out for These Mistakes While Baking
The biggest challenge when making French toast muffins is getting the bread cubes just right – cutting them too small will make them dissolve in the egg mixture, while pieces that are too large won’t cook evenly through the middle. For perfect results, aim for 1-inch cubes and make sure your bread is a day old to better absorb the custard mixture. Another common mistake is overfilling the muffin tins – fill them only about 2/3 full to allow room for the bread to puff up during baking, preventing any messy overflow. To ensure even cooking, avoid pressing down the bread cubes too firmly into the muffin tins, as this can create dense, heavy muffins instead of light and fluffy ones. For extra crunch and flavor, sprinkle a little of the reserved sugar on top of each muffin before baking, and remember to let them cool for 5 minutes in the pan before removing – they’ll hold their shape better this way.
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 your meal. Fresh berries like strawberries, blueberries, or raspberries make a perfect side dish and add a nice pop of freshness to balance out the richness. I love serving these muffins with crispy bacon or breakfast sausage links for that classic sweet-and-savory combo that everyone enjoys. For a complete breakfast spread, add some scrambled eggs and a bowl of yogurt topped with granola – and don’t forget to put out both maple syrup and butter so everyone can customize their muffins just the way they like them.
Storage Instructions
Keep Fresh: These French toast muffins stay good in the fridge for up to 3 days when stored in an airtight container. They make a perfect grab-and-go breakfast for busy mornings! Just remember to let them cool completely before storing to keep their texture nice and fluffy.
Freeze: Want to make a big batch? These muffins freeze really well for up to 2 months. Just place them in a freezer-safe container with parchment paper between layers to prevent sticking. It’s like having a homemade breakfast ready whenever you need it!
Reheat: When you’re ready to enjoy your French toast muffins, pop them in the microwave for 20-30 seconds if refrigerated, or about 1 minute if frozen. For extra crispiness, you can finish them off in a toaster oven for a minute or two. Add a drizzle of maple syrup, and they’ll taste just like freshly made!
| 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: 2200-2400
- Protein: 60-70 g
- Fat: 80-100 g
- Carbohydrates: 300-320 g
Ingredients
- 14 slices of thick-cut texas toast bread
- 6 eggs
- 2 cups whole milk
- 2 teaspoons vanilla essence
- 6 tablespoons sugar (set aside some to separate)
- 1/2 teaspoon ground cinnamon
- Powdered sugar or syrup for serving
Step 1: Prepare the Oven and Bread Cubes
Preheat your oven to 350°F (175°C) and grease a 12-cavity muffin tin to prevent sticking.
Cut your bread slices into cubes and place them in a large bowl.
This will serve as the base of your muffins.
Step 2: Make and Combine the Egg Mixture
In a medium bowl, whisk together the milk, eggs, vanilla extract, and 3 tablespoons of sugar until well combined.
Pour this mixture over the bread cubes.
Gently stir to ensure all the bread cubes are thoroughly coated in the egg mixture, ensuring even soaking for a consistent bake.
Step 3: Fill the Muffin Tin
Carefully fill the prepared muffin tins with the soaked bread cubes.
Pack them gently to fill all the cavity space, ensuring each muffin has a balanced portion of bread and egg mixture.
Step 4: Add the Cinnamon Sugar Topping
In a small bowl, whisk together the remaining 3 tablespoons of sugar and ground cinnamon.
Sprinkle this cinnamon sugar mixture evenly over the tops of the muffins, creating a sweet and spiced crust.
Step 5: Bake the Muffins
Bake the muffins in the preheated oven for about 20 minutes or until they are golden brown and baked through the middle.
The muffins should be firm and set when done.
Step 6: Serve or Store
Serve the muffins warm, topped with powdered sugar or a drizzle of syrup for extra sweetness.
To freeze for later consumption, wrap each muffin individually in plastic wrap.
When ready to eat, unwrap the muffin and microwave it for 30-60 seconds for a quick and easy reheat.