Cinnamon Sugar French Toast Muffins (Printable View)

Soft brioche muffins soaked in vanilla custard, baked until golden, and rolled in buttery cinnamon sugar for the ultimate breakfast treat.

# What You'll Need:

→ Muffin Base

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt

→ Cinnamon Sugar Coating

09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until fully combined.
03 - Add bread cubes to the custard mixture. Gently fold until evenly coated, then let soak for 5 minutes to absorb liquid.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact each portion.
05 - Bake for 22-25 minutes until tops are golden brown and muffins are set throughout.
06 - While muffins bake, combine granulated sugar and cinnamon in a small bowl for coating.
07 - Let muffins cool in the pan for 5 minutes before carefully removing.
08 - Brush each warm muffin with melted butter and roll in cinnamon sugar mixture to coat completely.
09 - Serve warm with optional maple syrup or fresh berries.

# Expert Advice:

01 -
  • They capture everything comforting about French toast but in handheld form, perfect for busy mornings or feeding a crowd without standing over a stove
  • The cinnamon sugar coating creates this incredible crispy shell that contrasts with the soft custardy interior, making each bite feel like a little revelation
02 -
  • Letting the bread soak in the custard is not optional, it's what transforms regular bread cubes into something that actually tastes like French toast
  • The muffins need those 5 minutes of cooling time in the pan or they'll collapse when you try to remove them
03 -
  • Really press the bread mixture into the muffin cups so they hold their shape after baking
  • Work quickly when coating with butter and cinnamon sugar while the muffins are still warm so everything sticks properly

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