French Toast Muffins

Delicious and quick French Toast Muffins that capture the flavors of traditional French toast while being easy to prepare, perfect for busy mornings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

For the Muffins

6 cups cubed Texas toast Substitute with challah or brioche for a sweeter option.
1 teaspoon ground cinnamon Feel free to increase if you love cinnamon.
½ teaspoon ground nutmeg Optional but recommended for a classic French toast flavor.
¼ teaspoon salt Essential to enhance all flavors.
3 large eggs Use flax eggs for a vegan option.
1 tablespoon brown sugar Substitute with white sugar if needed.
1 cup milk Dairy-free milk can be used instead for a lighter version.
½ cup heavy cream Half-and-half can be a lighter alternative.
2 teaspoons pure vanilla extract Avoid imitation for the best taste.

Preparation

Preheat your oven to 350°F and prepare a muffin tin by brushing butter into all 12 wells or using cooking spray.
Cut the Texas toast into ½-inch cubes and place them in a medium-sized bowl.
In a mixing bowl, sprinkle the cubed bread with cinnamon, nutmeg, and salt, then set aside.
In a different large bowl, whisk together the eggs and brown sugar until blended.
Add the milk, heavy cream, and vanilla extract to the egg mixture, mixing until well combined.
Pour the egg mixture over the cubed bread, gently stirring until each piece is coated.
Use a ⅓ cup measuring cup to scoop the mixture into each muffin cavity.

Baking

Bake for 20-25 minutes or until the tops are golden brown.
Remove from the oven and check doneness with a toothpick—if it comes out clean, they’re ready!

Serving

Serve warm, perhaps with a drizzle of maple syrup or a dusting of powdered sugar.

Store any leftover muffins in an airtight container at room temperature for up to three days. Can be frozen for up to three months.