Go Back
–+ servings
Baked French Toast Muffins

Baked French Toast Muffins for Quick and Cozy Mornings

Baked French Toast Muffins are a nostalgic breakfast favorite, transformed into a quick and delightful handheld treat perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 12 slices Bread brioche, challah, or gluten-free
  • 4 large Eggs substitute with egg replacer for egg-free
  • 1 cup Milk any milk or non-dairy milk
  • 0.5 cup Heavy Cream substitute with extra milk if needed
  • 2 tablespoons Brown Sugar coconut sugar is a great alternative
  • 1 teaspoon Vanilla Extract opt for pure extract for best result
  • 1 teaspoon Maple Extract leave out if you don’t have it
  • 1.5 teaspoons Cinnamon 1 teaspoon reserved for topping
  • 0.25 teaspoon Grated Nutmeg optional but highly recommended
  • 2 tablespoons Granulated Sugar sprinkle on top for sweetness
  • Powdered Sugar optional, for serving
  • Maple Syrup optional, for serving

Equipment

  • oven
  • Muffin Tin
  • mixing bowl
  • whisk
  • spatula
  • Spoon or Ice Cream Scoop

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
  2. Slice the bread into small cubes and set aside.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, maple extract, and ½ teaspoon of cinnamon.
  4. Gently fold the cubed bread into the egg mixture and let sit for 5 minutes.
  5. Fill each muffin cup with the mixture, aiming for about ¾ full.
  6. Mix remaining granulated sugar with 1 teaspoon of cinnamon and sprinkle over muffins.
  7. Bake for 20 minutes until golden brown; a toothpick should come out clean.
  8. Allow muffins to cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 80mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

These muffins can be frozen for up to 3 months; reheat in a preheated oven or microwave for best results.

Tried this recipe?

Let us know how it was!