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French toast has a rich history that dates back to ancient times. The earliest records of this delightful dish can be traced back to the Roman Empire, where it was known as "Pan Dulcis." The idea of soaking bread in a mixture of eggs and milk before frying it was a clever way to use up stale bread and avoid waste. Over the centuries, this dish has evolved into various forms, each culture adding its unique touch. From the classic eggy version served with syrup to the more elaborate stuffed varieties, French toast has undergone many transformations.

Cinnamon Sugar French Toast Muffins

Indulge in the delightful taste of Cinnamon Sugar French Toast Muffins! Perfect for breakfast or a sweet snack, these muffins are packed with cubed stale bread soaked in a rich custard of eggs, milk, and heavy cream, then topped with buttery cinnamon sugar. Simply bake until golden and serve warm with a drizzle of maple syrup. Easy to make and oh-so-satisfying, they’re a delicious twist on a classic treat! Ideal for sharing or savoring all on your own.

Ingredients
  

4 cups of stale bread (French bread or brioche), cubed

4 large eggs

1 cup milk (whole or your choice)

1/2 cup heavy cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/3 cup sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Optional: maple syrup for serving

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or butter.

    Prepare the Bread: In a large mixing bowl, add the cubed stale bread. If using fresh bread, lightly toast the cubes in the oven for about 8-10 minutes until just golden (this helps prevent sogginess).

      Make the Custard Mixture: In another bowl, whisk together the eggs, milk, heavy cream, 1/2 cup sugar, vanilla extract, 1 tablespoon cinnamon, and salt until well blended.

        Combine Bread and Custard: Pour the custard mixture over the bread cubes, gently folding to ensure all pieces are soaked. Allow the mixture to sit for about 10 minutes, so the bread absorbs the custard.

          Scoop and Fill Muffin Tin: Using a large spoon or cookie scoop, fill each muffin cup with the bread mixture, pressing down gently to pack them in.

            Prepare the Topping: In a small bowl, combine the 1/3 cup sugar and 1 tablespoon cinnamon for the topping. Drizzle the melted butter over the filled muffin cups for extra richness, then sprinkle the cinnamon sugar mixture generously on top.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

                Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Carefully remove them from the tin and allow them to cool slightly on a wire rack.

                  Enjoy: Serve warm, drizzled with maple syrup if desired. These muffins can be enjoyed fresh or stored in an airtight container for up to three days.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins