Description
Delight in these warm and comforting Baked French Toast Muffins, a perfect handheld breakfast treat. Made with tender bread cubes soaked in a rich custard of eggs, milk, cream, and fragrant cinnamon, then baked to golden perfection with a sweet brown sugar topping. Ideal for busy mornings or brunch gatherings, these muffins combine classic French toast flavors in a convenient, portable form.
Ingredients
Scale
Base
- 6 slices bread, cut into 1-inch cubes
Custard Mixture
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Toppings and Grease
- 2 tablespoons unsalted butter, melted (for greasing)
- 2 tablespoons brown sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with melted butter to prevent sticking.
- Prepare the bread base: Evenly divide the bread cubes among the prepared muffin cups, creating a base for the custard.
- Make the custard: In a mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well-combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes in each muffin cup, gently pressing down to ensure the bread soaks up the liquid thoroughly.
- Add the topping: Sprinkle the brown sugar evenly over the top of each filled muffin cup, which will caramelize during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are set and lightly golden brown.
- Cool and remove: Allow the muffins to cool for about 5 minutes in the tin before carefully removing them to avoid breaking.
- Serve: Serve the French toast muffins warm, optionally with maple syrup or fresh fruit for extra flavor and texture.
Notes
- Use day-old or slightly stale bread for best soaking results and texture.
- Customize the recipe by adding raisins, chopped nuts, or berries into the custard before baking.
- For a dairy-free version, substitute milk and cream with almond or oat milk and skip the butter or use a vegan alternative.
- Leftovers refrigerate well and can be reheated in a microwave or toaster oven.
- You can swap white bread for brioche or challah for a richer flavor.
