This post may contain affiliate links. Please read our disclosure policy.
French Toast Muffins are easy to make, using simple pantry staples. Prep in minutes and bake until golden crispy for a tasty breakfast!
French Toast Muffins are 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.
French Toast Muffin 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!
nothin’ but pantry staples
The only ingredients you might not already have on hand are the whole milk if you usually buy 2% or 1%, and heavy cream. Other than that, the ingredients for this French Toast Muffins recipe are simple staples and common spices!
PREP. Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray; set aside.
CUSTARD. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
BREAD. Add the cubed bread to the egg mixture, and toss gently to combine. Scoop a ⅓ cup of the mixture into each muffin well.
STREUSEL. Meanwhile, 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.
BAKE. 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.
Recipe tips
Liners. I would not use paper liners. However, if you don’t want to bake the muffins directly into the pan, I would suggest using silicone liners.
Addtions. Add your favorite berries to the top of each muffin like chopped strawberries, blueberries raspberries.
Bread. I like to use thick white bread like Texas Toast, french bread, challah bread, or brioche bread.
Ideally, the bread should be a bit stale so that it can absorb the custard and bake up without being soggy. Tear or use a bread knife to cut it into ½-inch cubes.
Leave the bread out for at least a couple of hours, and if possible overnight.
Serving Tips
We love to serve them with syrup, especially our homemade Buttermilk Syrup. Maple syrup is good as well and don’t forget to top them off with powdered sugar!
These muffins go great with:
Storing Info
Make ahead of time. Prepare the custard and toss in the bread cubes. Cover and store it in the fridge until morning. Also, make the streusel topping and keep it in a separate container.
In the morning, portion the bread cubes into the muffin pan, top with streusel topping, and bake.
STORE. Leftover French Toast Cups can be stored in an airtight container in the fridge.
FREEZE. Wrap each muffin with plastic wrap and store them together in a container in the freezer for up to 3 months.
To reheat French Toast Muffin recipe pop them in the microwave until warm or in the oven at 350°F, covered with foil, for about 8-10 minutes.
For more delicious french toast recipes:
- 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 whipping cream
- 2 tablespoons sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon 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 teaspoon cinnamon
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 350°F. 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 to the egg mixture, and toss gently to combine. Scoop a ⅓ cup of the mixture into each muffin 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more outstanding recipes by Natalie, go visit her over at Life Made Simple.
ENJOY!
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 are a must try!! So delicious!!
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.
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! 🙂
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?
These are super yummy for a fun breakf
Thank you so much!
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.
I would think it could be done ahead of time, much like a breakfast casserole. Following instructions to putting in the muffin tin, wrap with plastic and refrigerate, as you would a french toast casserole. Bake the next morning. Theoretically it should work fine
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!!
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 would think it could be done ahead of time, much like a breakfast casserole. Following instructions to putting in the muffin tin, wrap with plastic and refrigerate, as you would a french toast casserole. Bake the next morning. Theoretically it should work fine.
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!!