Introduction

Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, perfect for breakfast or brunch. These bite-sized treats are soft, flavorful, and coated in a sweet cinnamon sugar that will have everyone coming back for more.

The image shows six small round muffins in a white muffin tray. Each muffin has a golden-brown top with uneven, slightly cracked textures, dusted lightly with powdered sugar. The muffins have a slightly puffy and soft look, and their sides are a lighter yellow color with some browning. The muffin tray sits on a white marbled surface with a blurred white plate and fork in the background. The lighting is warm, highlighting the muffins' texture and color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups cubed day-old bread (French bread, brioche, or challah works best)
4 large eggs
1 cup whole milk
1/3 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Use slightly stale bread for the best texture. Cut the bread into 1-inch cubes and set aside in a large mixing bowl.
Step 2: In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth. This custard mixture will soak into the bread and create a soft, rich texture.
Step 3: Pour the custard mixture over the bread cubes, tossing gently to coat all the bread evenly. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
Step 4: Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin with nonstick spray or butter.
Step 5: Divide the soaked bread mixture evenly among the muffin cups, pressing gently to compact the bread cubes slightly. This helps the muffins hold their shape.
Step 6: Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown and set in the center. Remove from the oven and allow them to cool for 5 minutes before carefully removing them from the muffin tin.
Step 7: While the muffins are still warm, dip each muffin top into the melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Place the coated muffins on a wire rack to cool completely.
Step 8: Serve the muffins warm or at room temperature. They pair perfectly with a drizzle of maple syrup, fresh fruit, or a dollop of whipped cream!

Tips & Variations

Use brioche or challah bread for an extra rich and tender texture.
For a dairy-free version, substitute milk and cream with almond or oat milk and use dairy-free butter.
Add a handful of raisins or chopped nuts to the bread mixture for added texture and flavor.
To make ahead, assemble the muffins in the tin and refrigerate overnight before baking the next morning.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 20-30 seconds or in a toaster oven to crisp the edges. These muffins also freeze well—wrap individually and freeze for up to 2 months, then thaw and warm before serving.

How to Serve

The image shows six golden-brown pastel de nata arranged inside a white muffin tray. Each pastel de nata has a slightly crispy, caramelized top with a deep golden color, showing some darker brown spots typical of toasted custard. The flaky pastry crust wraps around the creamy custard filling and forms a scalloped edge. The muffins sit on a white marbled surface, with a blurred glimpse of a white plate and fork in the background. The scene is warmly lit, highlighting the soft texture of the custard and the layered pastry. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Fresh bread tends to be too soft and can become mushy when soaked in the custard. Using day-old or slightly stale bread helps maintain structure and gives the muffins a better texture.

How do I prevent the muffins from sticking to the pan?

Make sure to thoroughly grease your muffin tin with butter or a nonstick spray. You can also use paper liners if you prefer, though it may slightly change the texture of the crust.