Name: French Toast Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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)); 1/3 cup all purpose flour; 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 1/4 cup unsalted butter

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: