These French Toast Muffins are easy to make, using things you already have in your pantry! Your choice of bread, cubed and covered in egg and vanilla mixture, topped with a delicious sugary topping, and baked until golden and crispy.
This recipe is the best of both worlds—french toast and muffins in one! For more of our favorite breakfast muffins, check out cinnamon roll muffins, glazed donut muffins, and chocolate chip muffins.
French Toast Cups
I’m kind of obsessed with breakfast and brunch, and thankfully my family is too! We especially love getting creative with French Toast, and thus we created these French Toast Muffins!
These little muffins were such a huge hit. They were a cinch to make and could easily be prepped the night before, refrigerated overnight and then baked in the morning. These would be perfect for special occasions, holidays or just for rushed weekday breakfasts.
These French Toast Cups have all the same flavors as the favorite breakfast classic, but in bite-sized form! You get all the cinnamon-sugar goodness of regular french toast without having to dip or flip any bread!
Not to mention, the special streusel topping. It’s really something! And the texture is slightly crispy, yet perfectly soft. The best part about these muffins is that they’re made with pantry staples.
nothin’ but pantry staples
The only ingredients you might not already have on hand are the whole milk if you usually by 2% or 1%, and the heavy cream. But other than that, the ingredients are simple staples and common seasonings!
Spray a 12 cup muffin pan with cooking spray and set aside. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt. Add the cubed bread into the mixture and toss gently to combine.
Scoop ⅓ cup of the mixture into each well of the muffin tin.
To make the streusel topping: in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing from the pan and serving.
We love to serve them with syrup, especially our homemade buttermilk syrup. They are also good topped with powdered sugar!
Frequently asked questions
How long do you leave the bread out to dry out? Leave it out for at least a couple hours, and if possible overnight.
Can you reheat these muffins? You can store leftovers in the fridge and pop them in the microwave until warm or in the oven at 350°F, covered with foil, for about 8-10 minutes.
How do you make it ahead of time? I would suggest putting the batter together but not combining everything before storing it. You can store the batter in the fridge, while the bread is drying out, and top the muffins with the streusel right before baking.
If you’re looking for a great recipe to make for holiday mornings (or any morning for that matter!!), you’ve gotta give these a try!
These muffins go great with:
For more delicious french toast recipes, check out:
- Overnight French Toast Bake
- Creme Brulee French Toast
- Pound Cake French Toast
- Strawberry Shortcake Stuffed French Toast
- Egg Nog French Toast
French Toast Muffins Recipe
Ingredients
Dough
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tbsp granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp kosher sea salt
- 6 cups dried cubed bread (white, challah, brioche, croissants or cinnamon raisin)
Topping
- 1/3 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter
Instructions
- Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray; set aside.
- In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
- Add the cubed bread into the mixture, toss gently to combine. Scoop a ⅓ cup of the mixture into each well.
- Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
- Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.
For more outstanding recipes by Natalie, go visit her over at Life Made Simple.
ENJOY!
I made the French Toast Muffins this morning. They were amazing! I used cinnamon raisin bread, and served with syrup & powdered sugar.
Sounds delicious!!! Thanks so much!!
How long do you let the bread dry out? Like leave it on the counter to dry over night or for a few hours?
Either of those are fine. Really, it doesn’t matter too much. For sure overnight or if you have only a few hours, it will get dry then or half a day?
I love blueberry French toast recipe. This site is very helpful can’t wait to get more recipes.
Thank you!!! I hope you like the ones you try!!
If I want to make these ahead of time, would I make the recipe, leave it in the bowl overnight in the refrigerator, and then put them in muffin tins then next morning or do you put the mixture in the muffin tin to leave overnight?
I have not made them that ahead of time, but I would think I’d just make the batter, then pour into the pans before baking. I would probably add the streusel right before too.
These are super yummy for a fun breakf
Thank you so much!
These look amazing I want to make them for breakfast this morning but I’m on ww and will be tweeking them just a little bit (almond milk, stevia, and can’t believe its not butter spray), but I’m wondering how they would be with diced strawberry’s in them? I’m going to give it a try and let ya know how it goes. love your recipes keep them coming
Strawberries would be great! Yes, let me know how they turn out, I’d love to know! Thank you!
Wondering how it turned out with almond milk?
To anyone who has made these — Curious to know if this is a finger food or requires a fork/plate? I’m asking because I thought these might be a great breakfast treat to bring to school…
You definitely need a napkin or something underneath..they can get messy. You don’t have to have the fork, but they do crumble. Hope that helps!
Thank you so much! 🙂
How many loaves of bread makes 6 cups cuBed?
I guess it depends on what bread you get. Anywhere from 1-2 loaves is definitely enough.
These are a must try!! So delicious!!
I’m a Chef in a hospital. Since we had French Toast on the menu for breakfast anyway, I decided to make these instead! The patients LOVED THEM! There wasn’t a crumb left on a single tray. Thank You!
That’s awesome! Thank you for sharing that! That makes me so happy!
These look really good. How would they be at room temperature with warm maple syrup poured over them? I have to take something to a brunch with no way of reheating, and they will no longer be hot when we go to eat them.
I think that sounds delicious! The warm maple syrup will help warm the muffins as well. Enjoy your brunch!
What a fabulous idea!!! Love that they can be hand held & dippable!!
These muffins are so yummy! A great option for breakfast on the run.
This french toast muffins are blast! It looks so awesome! would love to try it! Thanks for sharing!
Great for little hands! Soft & the same great flavor as french toast!
These would be perfect for Easter brunch. I am finding way too many delicious recipes in your site to use next week my family is not going to be able to eat them all
So yummy and delicious. A great way to serve up a breakfast item.
Could I put in Christmas muffin tins instead of greasing muffin tins? Thought be easier for little hands!
Yes, you bet!! Hope they turned out great for those cute little hands! 🙂